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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR increased in 2015: 0.712

SCImago Journal Rank (SJR) 2015: 0.298
Source Normalized Impact per Paper (SNIP) 2015: 0.398
Impact per Publication (IPP) 2015: 0.738

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Development of a Garlic Clove Peeler for Small Scale Industry

Vishvambhar Dayal Mudgal1 / Padam Singh Champawat2

1Maharana Pratap University of Agriculture and Technology

2Maharana Pratap University of Agriculture and Technology

Citation Information: International Journal of Food Engineering. Volume 7, Issue 3, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1603, April 2011

Publication History

Published Online:

Garlic (Allium sativum L.) has been used as a food, a condiment, and for medicinal purposes for over many centuries. The typical physical characteristics of garlic cloves make the peeling to be very tedious and time-consuming operation. Considering the increasing demand for garlic products in domestic and export market, a low cost garlic clove peeler was developed and its performance was evaluated. The developed garlic clove peeler consisted of a 130 mm diameter, 400 mm long peeling chamber mounted on a mild steel (MS) angle frame. The top portion of the pressure chamber was connected with a 40 mm diameter reducer to separate the thin husk from the peeled material. A 10 mm galvanized iron (GI) pipe was inserted and positioned at a height of 60 mm from the top surface of the garlic bed to flow the air from the compressor. The peeling efficiency of 97.6 percent was observed with peeling time of 70 s for a batch of 500 g.

Keywords: garlic bulb; clove; pressure chamber; peeling time; percentage recovery; peeling efficiency

Comments (2)

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  • hi sir i am really interested on your articles sir. please send articles about garlic and anion and potato peeling machines and its physical properties. really i am very poor sir. i have no money sir for purchase these type of articles.

    posted by: kumar swamy on 2014-11-25 12:16 PM (Europe/Berlin)

  • Dear Kumar Swamy, thank you for your interest. Unfortunately, there is no free access token available for this title. But maybe your library has access to the journal. You can also recommend the title to you library by using the link "Email" on top of this page.

    posted by: De Gruyter Online on 2014-11-25 04:46 PM (Europe/Berlin)