How to Dry Garlic Commercially?

Drying is a very important part of garlic deep processing. It is usually used to prepare garlic slices and garlic powder for long-term storage. So how to dry garlic commercially? In order to improve production efficiency and product quality, garlic drying machine are usually used to complete this task.

Why do we need to dry garlic?

Garlic has a high water content when fresh, which is not conducive to long-term storage or deep processing. However, through drying, the moisture content of garlic can be greatly reduced, making it easy to store, transport and further process into products such as garlic powder and garlic granules. At the same time, the shelf life of dried garlic is greatly extended while maintaining its flavor and nutrition.

Garlic drying process:

1. Raw material preparation: remove impurities from the whole garlic head and separate it into cloves.

2. Cleaning: Use a cleaning machine to clean the dirt and impurities on the surface of the garlic.

3. Slicing: Cut the garlic cloves into 1-4mm thick slices. Slicing can increase the surface area and speed up the drying speed.

4. Drying: Spread the processed garlic evenly on the drying rack or drying mesh belt, and put it into the garlic dryer for dehydration and drying.

5. Screening and cooling: After drying, cool and screen, remove the undried or broken parts to ensure the consistency of the finished product.

Precautions during drying

1. Control temperature and humidity: Generally, the drying temperature is controlled between 50~65°C. Too high temperature can easily cause garlic to change color, taste, or even burn. Too low temperature will prolong the drying time and reduce efficiency.
2. Maintain good ventilation: The hot air circulation and dehumidification system must work efficiently to remove water vapor in time to prevent "re-moisture".
3. The thickness of the material should be moderate: Generally, it is required not to exceed 3-5cm. Too thick will make it difficult to dry the inside and affect the overall quality.
4. Avoid high temperature sterilization errors: Some factories mistakenly believe that high temperature can quickly sterilize, but high temperature will destroy the active ingredients of garlic.

Drying garlic is not only for dehydration, but also a key step to ensure product quality and extend shelf life. If you have any questions about the garlic drying process, please contact us.