Dehydrated Garlic Flakes - Manufacturing Process
Dehydrated Vegetables have a huge & ever-growing market. They are easy to preserve for a long period whilst sustaining their natural goodness.
Preserving vegetables in a dehydrated form is not a new practice. Even in the olden days, people used to preserve dehydrated vegetables by sun-drying them. But although natural, the dehydration process was not as hygienic as today. In contemporary times, dehydration is carried out in a sterilised environment that is very healthy. The procedure involves several kinds of machines which help in dehydrating huge amounts of vegetables in a go.
There are numerous manufacturers of garlic flakes but Mevive International has carved a niche for itself as one of the leading manufacturers of dehydrated garlic flakes in India.
Manufacturing dehydrated garlic flakes is one of the many other dehydrated vegetables that Mevive has included in its list. But what sets Mevive apart from the other manufacturers is the extensive procedure of dehydration and state of art machinery employed for the same.
Manufacturing Process:
Many Indian states like Rajasthan and MP are known to cultivate one of the finest garlic species in the world. Mevive makes sure to procure the best grade garlic across India.
Here’s a brief description of the entire procedure followed by Mevive to bring the best-dehydrated garlic flakes.
Sourcing Fresh Garlic:
The procedure begins with sourcing fresh and high-quality garlic in bulk quantities from across India. After procuring garlic in bulk quantities, it has to be stored in a hygienic and safe environment. Mevive makes sure to store the garlic in a hygienic and pest-safe environment.
Cleaning & Washing:
The best-quality farm-fresh garlic is passed through the vibrating pre-cleaner.
A vibrating pre-cleaner is a machine that vibrates to remove the loosened skin and dirt of the garlic bulbs. Afterwards, the garlic bulbs are broken into cloves with the help of a garlic clove separator machine.
They are washed thoroughly before being pushed into a vibrating screen cleaner. The garlic cloves are taken to the soaking tank to wash them thoroughly.
After that, they are transported via a conveyor belt to the vibrating screen cleaner. The partially cleaned garlic cloves are then taken into an oscillator separator for further cleaning.
The oscillator separator removes the unwanted particles along with the useless granules, rotten garlic, garlic stalk, and other impurities.
Peeling:
Peeling the garlic is the most tedious of all the tasks. The peeling of garlic is however a crucial part of the process. The garlic peeling machine is capable of peeling a humongous amount of garlic swiftly.
Sorting:
The gravity separator machine separates the garlic by weight. The cloves carrying weight below a marked value are weeded out, and any underweight foreign particles are sorted out. Then they’re carried into a dehydrator hooper.
Dehydration Process:
The chief speciality of dried garlic flakes is the complete absence of moisture. The complete absence of moisture helps in storing the dehydrated garlic flakes for a long time. So even a trace of moisture can make them rot.
The dehydration hooper machine removes the slightest trace of moisture leaving the garlic completely dry.
Colour Sorting:
The garlic flakes are then sorted out based on colour. The garlic flakes which is chosen range from golden to brown. The granules with other colours are sorted out. It is mandatory to maintain the same tone of the chosen colours. Black coloured burnt dry garlic flakes are removed.
Metal Detection:
This part of the procedure is carried out to sort out the metal particles if there are any. This is the final automated part of the process.
Manual Inspection:
The last step of the procedure is manual visual sorting where the manpower is employed to sort out visually unappealing dried garlic flakes.
Packaging:
After the garlic dehydration is over, The golden coloured dried garlic flakes are packed in a 25 kg polybag with an inner liner.
The shelf life of dehydrated garlic flakes is 1 year long which is way too much than the natural garlic.
Garlic flakes are stored in a cool or dry place, temperature below 20° C & should be kept in a closed warehouse.
That’s why the pickles, masala, Ready to cook, instant foods, and seasoning companies are relying on dehydrated garlic flakes more than anything else.
