RESEARCH OF PRESERVATION OF AMINO ACID COMPONENTS OF GARLIC (Allium sativum) DURING DRYING

This research examines the process of drying garlic on a vibration-convection drying unit. The results of experiments conducted at the Tashkent State Technical University made it possible to determine the optimal drying method that preserves the amino acid components of garlic (Allium sativum). The unit is equipped with three trays measuring 60×40 cm, located at a distance of 20 cm from each other. A special vibration device is fixed to the bottom of each tray. The vibrator operates at a power of 5 W, and its vibration acceleration is regulated in the range from 20 to 60 m/s², which allows the use of various drying modes. Dried garlic samples were studied at the Institute of Bioorganic Chemistry of the Academy of Sciences of the Republic of Uzbekistan for amino acid content. The results of eight samples of laboratory studies of the amino acid composition in garlic are presented. Each dried sample was prepared separately for analysis. Among the eight samples from three garlic drying methods, sample №3-garlic (cut into plate shape, 2 mm thick, dried at 30 °C, 2 m/s air flow velocity and 60 m/s² vibration acceleration, the drying time was 540 minutes) was dried in a vibration-convection drying unit. The amino acid concentration was as follows (mg/g): aspartic acid (2.080), glutamic acid (2.543), serine (6.928), glycine (9.691), asparagine (9.710), glutamine (1.678), threonine (1.662), arginine (9.806), alanine (9.097), proline (18.452), tyrosine (6.544), valine (4.027), histidine (9.810), isoleucine (4.299), leucine (3.579), tryptophan (4.463), and phenylalanine (4.201).