Badr, M. M. <br/><br/>
Development and evaluation of a garlic "Allium sativum" peeling prototype /  [electronic resource]. 
 تطوير و تقييم نموذج لتقشير الثوم 

 - p.1023-1042 
<br/><br/>Includes references. 
<br/><br/> The aim of the present study is to develop and evaluate garlic peeling<br/>prototype by centrtfugation and friction to be used in home and small<br/>processing units as restaurants and hotels. Experiments were carried alit<br/>with two varieties ofgarlic cloves, three numbers offins (one .fin. hvo fins<br/>and three fins) and three rotating disk speed (1600. 1800 and 2000<br/>r.p.m). Results showed that the highest values ofproductivity were 4.00<br/>and 1.47 kg/hfor redgarlic "RG" and white "WG" garlic respectively at<br/>disk speed of1600 r.p.m and number offins of1fin, the lowest values of<br/>cloves damage percentage were 2.26 % and 6.92 %for "RG" and "WG"<br/>garlic respectively for disk speed of 1600 r.p.m and fins number of 3fin<br/>and the lowest values of unpeeled cloves percentage were 5.29 % and<br/>19.20 %fol" "RG" and "WG" garlic respectively for disk speed of 2000<br/>r.p.m andfins number of lfin. Comparing peeling efficiency for the same<br/>operational conditions clear that the peeling efficiency for "RG" garlic<br/>war 85.1 % compared to 57.6 % for "WG" garlic. The dimensional<br/>analysis was reasonably accepted for predicting the peeling efficiency<br/>with coefficient ofdetermination 0.978 that helps in producing large scale<br/>peeling machines ofgarlic cloves.  
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Allium sativum<br/>Garlic--Machinery<br/>Garlic--Husking.<br/>Peeling