Etude Physicochimique Et Microbiologique D'ail (allium Sativum.l) Avant Et Après Séchage Solaire Et Conventionnel (étuve)

Résumé: Garlic is a semi-perishable spice. The cost of vegetable or raw spice fluctuates on the Algerian market. Processing techniques are needed to take into account the excess of production. In the context of the valorization of know-how our study focused on harvesting garlic at the level of Adrar willaya in the talmine region more precisely . The work is based on the physicochemical and microbiological study of fresh garlic and drying with two drying methods: solar drying indirect and drying by oven. The physicochemical study showed that solar drying is much better than drying by oven , because the former preserves both color and physicochemical qualities such as PH, acidity, sugar content, protein, moisture; this is due to the variable temperature of the atmosphere unlike drying by oven with a fixed temperature of 90°c Drying can cause physical, chemical or other changes.biological. These changes cause physical and structural changes, as well as that the degradation of aromatic compounds or degradation of the nutrient substance. therefore the choice of drying method is of major importance. The second study is a study of the microbiological power of garlic to test on several microbial strains: total germ, faecal coliform, staphylococcus aureus, salmonella and Escherichia coli a fin to evaluate the quality control of this product.the results were very satisfactory with total inhibition of bacteria.

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