4 BULLETIN 455, U. S. DEPARTMENT OF AGRICULTURE. 



THE LOSS OF MOISTURE IN GARLIC IN WARM AND IN HOT 



WHEAT. 



One lot of about 500 bushels of hot wheat was run into a bin di- 

 rectly from the heating chamber of the drier without cooling, in 

 order to note the effect of hot wheat on the garlic. The temperature 

 of the air in the drier during the drying of this lot of wheat was 

 180° F. Five samples of this hot wheat were placed in thermos bottles, 

 and the temperature of the wheat was found to range from 140° to 

 154°, with an average of 148° F. The moisture content of this dried 

 wheat ranged from 8.2 per cent to 8.8 per cent, with an average of 

 8.5 per cent. The moisture of the garlic taken from the drier was 

 found to be 27.4 per cent. After the wheat had been in the bin for 

 48 hours the temperature decreased to 114° F. and the moisture con- 

 tent of the garlic was reduced from 27.4 per cent to 14.23 per cent, a 

 difference of 13.17 per cent. At the end of 5 days and 22 hours 

 samples Avere again taken, when the temperature of the wheat was 

 found to be 104° F. and the moisture content of the garlic 11.04 per 

 cent, a total reduction in the moisture content of the garlic of 16.36 

 per cent in the time specified. 



Another lot of approximately 500 bushels was run from the drier 

 after being partly cooled. The moisture content of this wheat from 

 the drier was 9.1 per cent. The moisture content of the garlic taken 

 from this wheat from the drier was 26.25 per cent. The moisture 

 content of the garlic after being held for 70 hours in the bin was 

 20.34 per cent, a reduction of 5.91 per cent. The wheat at the end 

 of 70 hours was still warm, the temperature being 106° F. 



Wheat dried to a moisture content of 8 or 9 per cent will not de- 

 teriorate or start fermentation if left in a bin warm. This method 

 assists in removing the moisture from the garlic, which in turn makes 

 the garlic lighter and more easity removed from the wheat. 



THE QUANTITY OF GARLIC BEFORE AND AFTER CLEANING. 



The average quantity of garlic in this wheat before drying was 14 

 one-hundredths of 1 per cent, and the average quantity of garlic in the 

 wheat from the drier was 13 one-hundredths of 1 per cent. The average 

 quantity of garlic in the wheat going to the rolls after a very thorough 

 cleaning was 3 one-hundredths of 1 per cent, which is equivalent to 

 approximately eight or ten dried garlic bulblets in each pound of 

 grain. This quantity of garlic in wheat, if taken in its natural state, 

 when the bulblets are hard and firm, has been found to impart a slight 

 garlicky odor to the flour. Fortunately, however, the drying process 

 changes the strong pungent odor of garlic to a milder one, so that it 

 requires a higher percentage of dried garlic to affect the odor of the 

 flour. 



