초록

○ 연구결과
- 마늘의 생태형, 산지 및 저장기간에 따라 박피율 50∼95% 달성
- 상처율을 3% 이내로 낮춤
- 안전 유통기간 7일 이상 확보

Abstract ▼

Ⅳ. Summary and Conclusions
1. Garlic peeling by high-pressure piston pump and individual nozzles
Three types of spray nozzles (solid stream, flat, and full-cone spray patterns) were tested and the effect of submerging garlic under water for 24 hours before peeling was analyzed. A prototype pee

Ⅳ. Summary and Conclusions
1. Garlic peeling by high-pressure piston pump and individual nozzles
Three types of spray nozzles (solid stream, flat, and full-cone spray patterns) were tested and the effect of submerging garlic under water for 24 hours before peeling was analyzed. A prototype peeling chamber with six nozzles was constructed and tested to find optimum operating condition. The results are summarized as followings:
1. The magnitude of impact force of the water jets per unit area was in the order of solid stream, flat, and full cone spray nozzles at the same operating pressure and flow rate.
2. Submerging garlics for 24 hours before peeling operation increased peeling performance for both hanji and nanji-type garlics.
3. The optimum peeling performance was obtained with a flat spray nozzle having a spray angle of 20ﾟ. When the operating pressure, flow rate, spray distance, and distance between adjacent nozzles were set to 20 kg_f/㎠ , 54.4 ℓ /min, 80 mm, and 10 mm, respectively, the ratio of completely peeled garlic cloves reached 61.4% for submerged hanji-type garlics.
2. Garlic peeling by cylindrical chamber with drilled nozzles
The garlic peeling chamber was formulated with a stainless cylinder having multiple drilled holes, i.e., nozzles on the wall. The nozzles were arranged in 9 to 10 rows of holes along the passage of garlics. The chamber was designed so that operating pressure on the upper three rows and the remaining 6 to 7 rows of nozzles can be controlled separately. Three different types of chamberswere constructed and tested for the peeling performance. The results are summarized as followings:
1. Different operating pressures were required to optimize peeling performance according to the type of chamber, type of garlics, position of nozzles, and the number of times the garlics were injected into the chamber.
2. The best bulb-breaking performance of the initial peeling operation was obtained for each of the three chambers at the following pressure settings for upper and lower rows of nozzles: 1) 3 and 6 kg_f/㎠ for hangi-type garlics and 5 and 10 kg_f/㎠ for nanji-type garlics in the case of the chamber having 100 mm diameter and 7 rows of lower nozzles, 2) 3 and 6 kg_f/㎠ for hangi-type garlics and 5 and 10 kg_f/㎠ for nanji-type garlics in case of the chamber having 126 mm diameter and 6 rows of lower nozzles, and 3) 3 and 6 kg_f/㎠ for hangi-type garlics and 7 and 10 kg_f/㎠ for nanji-type garlics in case of the chamber having 126 mm diameter and 7 rows of lower nozzles.
3. In case of the second and the third peeling operations, it was required to lower the pressure on the lower rows of nozzles by 1 kg_f/㎠ to minimize surface bruises on the peeled garlics while maintaining the same pressure on the upper rows of nozzles.
4. The best performance was obtained with the chamber having 100 mm inner diameter and 7 rows of lower nozzles. In case of hanji-type garlics, the ratio of unbroken bulbs, sound peeled garlics, and bruised garlics were 5.3%, 84.1%, and 5.8%, respectively. In case of nanji-type garlics, the ratio of unbroken bulbs, sound peeled garlics, and bruised garlics were 1.2%, 40.2%, and 6.68%, respectively.
3. Performance of the commercialized garlic peeling systems
During the period of the research six garlic peeling systems were constructed and sold in the Korean market. The technical improvements in the process of the research were imbedded in each of the six systems. The performance of the systems can be summarized as followings:
1. The peeling performance of the 5th system by the ratio of unbroken bulbs, completely unpeeled, partially peeled, sound peeled, and surface bruised garlics was 1.2%, 35.4%, 1.3%, 57.8%, and 4.3%, respectively for nanji-type garlics. The system was set up at Seosan, Chungnam
2. The peeling performance of the 6th system by the ratio of unbroken bulbs, completely unpeeled, partially peeled, sound peeled, and surface bruised garlics was 0.1%, 34.9%, 3.5%, 51.2%, and 6.5%, respectively for nanji-type garlics. The system was set up at Pocheon, Gyeonggido
4. By adapting a sorting machine based on computer image processing technology, the ratio of the peeled garlics increased by approximately 30% and the requirement of manual labour at the final inspection line was reduced to half.
5. The performance of the lately developed systems was well recognized by system operators. Thus, the system is expected to be widely adopted in the worldwide garlic peeling markets.
4. Development of microbial control system for the garlic peeling system
This study was performed to introduce microbial control system to wet-type garlic peeling processor in order to improve the quality of peeled garlic. The results are summarized as followings:
1. High microbial density of the water used for the wet-type processor suggested that the appropriate microbial control system is required for effective processing.
2. The quality of wet-peeled garlics was better than the dry-peeled garlics and the degree of damage greatly affected the quality of peeled garlics. The degree of damage could easily be determined by simple staining with edible food color Red No. 2.
3. Activated carbon was found to be inappropriate for use with the wet-type peeling processor mainly due to the increased hinderance of filtration.
4. Ozonated water was found to be effective in decreasing the microbial contamination and in increasing the shelf life of peeled garlic. Use of ozonated water with dissolved ozone concentration higher than 0.3∼0.6 ppm as washing water is recommended for the wet-type garlic peeling processor.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 4
• SUMMARY ... 14
• CONTENTS ... 20
• 목차 ... 22
• 제1장 서론 ... 24
• 제2장 고압펌프와 개별 노즐을 이용한 박피 시험 ... 26
• 제1절 서언 ... 26
• 제2절 재료 및 방법 ... 27
• 1. 공시재료 및 마늘의 박피 특성 ... 27
• 2. 노즐별 형태 및 특성 ... 29
• 3. 실험장치 및 방법 ... 32
• 제3절 결과 및 고찰 ... 47
• 1. 노즐의 형태와 작동 조건에 따른 박피 특성 ... 47
• 2. 단일 노즐을 이용한 박피 성능 ... 57
• 3. 양방향 분사에 의한 박피 성능 ... 65
• 제3장 원통형 가공기를 이용한 박피 시험 ... 94
• 제1절 서언 ... 94
• 제2절 재료 및 방법 ... 95
• 1. 박피 원리 및 공시재료 ... 95
• 2. 박피부의 구조 ... 97
• 3. 시작기 제작 및 작동압력에 따른 박피 성능 분석 ... 100
• 제3절 결과 및 고찰 ... 106
• 1. 가공기별 작동압력에 따른 박피 성능 ... 106
• 2. 수온이 박피율에 미치는 영향 ... 120
• 3. 침수처리 효과 분석 ... 124
• 4. 재투입에 적합한 작동압력 ... 129
• 제4장 습식 마늘박피 시스템의 현장 평가 ... 138
• 제1절 서언 ... 138
• 제2절 재료 및 방법 ... 139
• 1. 5호기의 시스템 구성과 성능 평가 ... 139
• 2. 6호기의 시스템 구성과 성능 평가 ... 145
• 제3절 결과 및 고찰 ... 155
• 1. 5호기의 성능 ... 155
• 2. 6호기의 성능 ... 158
• 3. 생태형 및 산지별 적정 작업조건과 성능 ... 161
• 제5장 습식 마늘박피 시스템의 미생물 제어기술 ... 164
• 제1절 서언 ... 164
• 제2절 연구 방법 ... 166
• 1. 부패한 깐마늘 시료 및 습식 마늘박피 시스템 사용수의 미생물 밀도 ... 166
• 2. 깐마늘 부패관련 미생물의 선발 ... 167
• 3. 깐마늘 상처율 판정방법 개발 ... 168
• 4. 박피 방법 및 상처율이 깐마늘의 부패에 미치는 영향 ... 169
• 5. 미생물 제어 방법 ... 169
• 제3절 결과 및 고찰 ... 171
• 1. 부패한 깐마늘 시료 및 습식 마늘박피 시스템 사용수의 미생물 밀도 ... 171
• 2. 깐마늘 부패관련 미생물의 선발 ... 174
• 3. 깐마늘 상처율 간이 판정 방법 ... 178
• 4. 박피 방법 및 상처율이 깐마늘의 부패에 미치는 영향 ... 180
• 5. 미생물 제어 방법 ... 182
• 참고문헌 ... 188
• 부록 - 지적재산권 출원 및 등록 자료 ... 192
• 끝페이지 ... 248