Evaluation of Drying Behavior of Wild Garlic and Grown Garlic under Natural Conditions

Abstract

This research allows us to compare and evaluate the drying behavior of natural and wild garlic. In this study, the drying behavior of wild garlic collected from Elazığ region and garlic grown under natural conditions has been compared. After the garlic is peeled, it is chopped with a knife into a thin layer of approximately 2-3 mm thick. Approximately 10 grams are weighed with a precision scale and prepared for drying in the oven, sun, and shade. Mass loss of garlic is monitored for 2 weeks in natural conditions, both in the sun and in the shade. Additionally, the drying behavior and weight loss of garlic in an oven at 55 °C for nearly 1 day have been evaluated. According to the results obtained, it is understood that wild garlic dries later than normal garlic. Mass losses occur faster in normal garlic. In addition, when dried in the sun, yellowing of the color of garlic is also observed. After approximately 24 hours of drying in the oven, the weight loss of garlic reaches up to 85%. This ratio is reached in approximately 14 days for sun drying and 15 days for shade drying.