Study on the Engineering Properties of Whole Garlic Bulbs and Garlic Cloves for Effective Design of Processing Machinery

The present experiment was conducted from February, 2024 to March, 2024 at the Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India to investigate the various engineering properties of garlic bulbs and garlic cloves. The engineering properties viz., physical, gravimetric and frictional properties, were studied for whole garlic bulbs and garlic cloves by considering their importance in developing different agricultural and post-harvest processing machinery. The weight 11.41 g, length (polar diameter) 33.69 mm, width (equatorial diameter) 29.51 mm, thickness 27.58 mm, arithmetic mean diameter 30.26 mm, geometric mean diameter 30.10 mm, shape index 0.88, sphericity 0.90, surface area 63.05 cm2, cross-sectional area 53.75 cm2, bulk density 449.50 kg m-3, true density 930.45 kg m-3, porosity 51.69%, moisture content 56.70% and angle of repose of garlic bulb 50.54° were obtained. Similar properties were determined for garlic cloves. The L, a and b values for garlic bulb and garlic cloves were 82.95, 0.23, 10.66 and 74.42, 0.28, 12.48, respectively. The water activity of garlic was found to be 0.98±0.02. The coefficient of friction of the garlic bulb and garlic cloves was measured for the selected testing surfaces such as mild steel (MS), stainless steel (SS), wood, glass and fiberglass which was considered in hopper design. The compression force required to loosen the cloves from the garlic bulb was calculated as 61 N. By integrating these engineering properties into the design process, manufacturers can develop equipments or machineries that are more efficient, durable and capable of producing high-quality garlic products.