INVESTIGATION OF THE CONVECTIVE DRYING PROCESS OF ‘LAZGI’ GARLIC GROWN IN UZBEKISTAN
Keywords:
garlic: convective drying, temperature, moisture content, slicing method, drying time.Abstract
The aim of this study is to investigate the process of convective drying of garlic grown under the conditions of Uzbekistan. Experimental studies were conducted in the laboratory of Islam Karimov Tashkent State Technical University using a drying oven model WGL-125B manufactured by FAITHFUL INSTRUMENT (power 2.3 kW, voltage 220 V, frequency 50 Hz, temperature range RT+10 to 300 °C).
The drying process was carried out at a temperature of 70 °C and an air velocity of 8.413 m/s for 6 hours, from 15:00 to 21:00. The object of the study was garlic cloves sliced in two different ways: longitudinal and crescent-shaped. The samples were placed on two separate trays: the mass of garlic on the first tray (longitudinal slicing) was 490 g, and on the second tray (crescent slicing) was 440 g. The initial moisture content of the garlic was 29.58%.
During the drying process, hourly weighings were carried out to monitor the mass changes of the samples. As a result, the mass of the samples decreased to 213.75 g (longitudinal slicing) and 197.122 g (crescent slicing), respectively. These data provide insights into the moisture reduction dynamics and the efficiency of each slicing method in the drying process.
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References
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