How to Dry Garlic for Powder?

Garlic powder is a widely used condiment with a strong garlic flavor and good preservation performance. In the garlic powder production process, drying is a very important step. The effect of garlic drying directly affects the color, aroma, taste and shelf life of garlic powder. So How to dry garlic for powder?

Why do we need to dry garlic?

In its natural state, garlic contains about 65% to 70% water. If it is not dehydrated, it will not only fail to become powder if it is directly ground, but it will also easily go bad and moldy. By drying, the moisture content of garlic can be reduced to less than 8%, making it dry and crisp, laying the foundation for the subsequent crushing process.

Importance of drying in garlic powder production

Drying is not only for dehydration, it also affects several key indicators of garlic powder:

Color retention: Appropriate drying temperature and time can prevent garlic from oxidizing and discoloring due to high temperature.
Flavor retention: Low temperature and slow baking can better retain the unique spicy aroma of garlic.
Clear structure: Garlic that has been fully dried is easier to crush, which improves the crushing efficiency.
Reduce nutrient loss: Precisely controlled drying can maximize the preservation of the effective ingredients in garlic.

How to dry garlic for powder?

In modern factories, the traditional sun drying method has long been replaced by special drying equipment with higher efficiency and more stable quality. The most commonly used drying method is the continuous drying machine.

(1) Pretreatment

Before drying, garlic needs to go through the following steps:

Peeling: Use a garlic peeling machine to remove the outer skin of the garlic;

Slicing: Cut the whole clove of garlic into uniform slices to facilitate hot air penetration and water evaporation.

(2) Drying process

After pretreatment, the garlic slices are evenly spread on the conveyor belt and enter the drying channel for multi-layer and segmented hot air drying. The main process is as follows:

Hot air circulation: hot air is generated through the hot air furnace.

Segmented temperature control: the drying channel is divided into multiple areas, and the temperature of each section is adjustable to ensure gradual drying and avoid the garlic slices being burnt on the outside and wet on the inside.

Uniform air supply: hot air passes through the garlic slices from top to bottom or alternately, and the moisture gradually evaporates.

Dehumidification system: a dehumidification channel is set inside to discharge the moisture in the garlic slices in real time.

Discharge collection: the dried garlic slices are cooled after leaving the machine and are ready to enter the crushing stage.

Usually, the drying temperature is controlled between 55~65℃, and the time varies from 4 to 8 hours, depending on the thickness of the garlic slices and the equipment configuration.

In order to ensure the quality of garlic powder, the following points should be paid attention to during the drying process:

Consistent thickness: The thickness of the slices should be consistent to avoid partial dryness and partial wetness.
Prevent burning: Too high temperature will cause the garlic to burn and become bitter.
Smooth moisture removal: Failure to discharge water vapor will cause the garlic slices to regain moisture.
Uniform drying: Ensure that the garlic slices are heated evenly to prevent uneven color or mold.