Determination of Shear Resistance and Shear Energy of Kastamonu Taşköprü Garlic

Abstract

Kastamonu Taşköprü garlic is known all over the world. Its distinctiveness has been demonstrated in terms of its sharp aroma and high nutritional content, and it received a geographical indication in 2009. It is the first agricultural product that comes to mind that reminds Kastamonu. Kastamonu alone meets 20% of Türkiye's garlic production. A very large amount of the garlic produced is marketed in the form of hand-tied, and thousands of tons of Taşköprü garlic are sold in markets and supermarkets, reaching consumers nationwide. Products in the form of chips, granules, and powder obtained by drying garlic also increase their shelf life. For the drying process to be short and economical, garlic must be sliced and thinned. This study investigates the shear resistance and energy parameters critical for designing garlic-slicing machines. Humidity, peeled-unpeeled and clove size variables were examined in; as a result, in the average humidity of 62.7-59.3%, the maximum shear force in unpeeled garlic was 22.69 N, the shear energy was 248.9 Nmm, the shear stress was 0.165 N/mm2, and in peeled garlic, the maximum shear force was 17.03 N, the shear energy was 148.95 Nmm, the shear stress was 0.105 N/mm2. It was also observed that smaller garlic clove cross-sections exhibited greater hardness.