Food Engineering/Manufacturing/Garlic


Mr. J.Peter Clark.
I am in Brazil, I would ask the following question:
I'm working with minced garlic, (no salt), and after a few days, the folder is green.
What procedure should I do, (so it is no green), and what percentage of citric acid and potassium sorbate, should I use per kilo?
Thank you.

Other people have experienced this issue. I do not know the cause. You can add enough acid to keep pH below 4.0 and up to 0.1 %  potassium sorbate. These might help. You might also need to use some heat treatment, as the color change could be caused by enzymes, which need to be inactivated by heat.I suggest about 82 C for 15 seconds.  

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J. Peter Clark


How various processed foods are made; ways to improve manufacturing; how to make a new food product.


Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

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