The dehydration or drying of garlic is meant for preservation.
without bleaching or precooking.They are the raw material for garlic powder. It may be whole, sliced, quarters, pieces, flakes, kibbled, granules or powdered. Due to the reduction in moisture content of the material its weight and volumes are reduced to a great extent. It shall be white to pale cream in colour, free from scorched, toasted and baked particles. More important is that the dehydrated materials can be compressed thereby effecting further savings in the cost of packing and transport. Cleaned mature garlic is dried using hot air system. The product on rehydration shall have characteristic pungent odour of garlic, free from off odour, mustiness fermentation and rancidity.
Specification
| MOISTURE CONTENT | 6% max(powder) 8%Max (other than powder) |
| HOT WATER INSOLUBLE | 20% max |
| ASH CONTENT | 4% max |
| ACID INSOLUBLE ASH | 0.5% max |
| MAJOR DEFECTS | 1% max |
| FOREIGN MATTER | NIL |
| MICROBIOLOGICAL ANALYSIS | |
| T.P.C. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |