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Introduction

Garlic Drying

In the drying process redundant moisture is removed from the product through ventilation. The moisture percentage in the product wants to (near) balance the moisture percentage of the air around the product. Therefore, the dry air around the product will continue to absorb the moisture from the product until the air is saturated. After this, the moisture is no longer drained off and remains on the outside. This gives a chemical reaction to the skin, resulting in heating of the product itself. (Dutch: ´Broei´).

This moisture and heat stimulate the development of bacteria, fungi and viruses. Sufficient ventilation with drying air removes the redundant moisture resulting in a stable product. Ventilation must continue until sufficient moisture has been drained.

 

An example of old traditional drying …….

At the beginning a lot of air is needed. Later on the need for airflow slowly diminishes. In the final phase, little air is needed to drain off the remaining moisture. The amount of air can therefore be variable. A lot of air does not make the product drier in the final phase.

During the garlic drying process one should know that a drying installation is not a hospital. A sick and weak product hardly ever gets better. Yet a sick product will shrink and the chance of spreading diseases will decrease.