Kinetics of heat penetration and textural changes in garlic during blanching

A theoretical procedure is developed to calculate the internal temperature of garlic cloves during the blanching treatment. This is a semi-empirical method to predict time–temperature records using the empirical characteristics f and j of heating in conductive models. A model of textural degradation in garlic cloves following blanching treatment between 80 and 95 °C has also been developed. The maximum value of the force required to cut the clove completely is used to represent the texture of fresh and blanched garlic. Combination of the two models enables determining the most-suitable blanching treatments for eliminating pungency and the appearance of green colour from the packed product, with minimal loss of texture. Above 65.2 °C, pungency is degraded with a minor effect on texture.