Abstract: [Problem] To provide a method for suppressing greening of potatoes after harvest. [Solution] A method that comprises: a first step for simultaneously irradiating far-red light and light in a wavelength range other than the far-red light range to post-harvest potatoes; and a second step which involves one time period wherein the far-red light alone is irradiated to the potatoes and another time period wherein neither the far-red light nor the light in a wavelength range other than the far-red light range is irradiated thereto.

Abstract: Methods, apparatus, and system to manage an atmosphere and/or an antimicrobial inside a vacuum chamber or container, including via at least one of valves, sensors, manifold, antimicrobial delivery unit, antimicrobial sachet, vacuum pump, and an atmosphere control.

Abstract: Maintenance of conditions optimal to perishable materials within a package during shipment will prolong the lifetime of the goods for shipment. The present invention provides a system for mitigating spoilage of perishable materials. The system comprises a container defining a compartment for storage of perishable materials, the container further defining an opening for providing communication between the compartment and an outside environment. A film cooperates with the container to seal the opening of the container and control flow of gas and water vapor transfer between the compartment and the outside environment.

Abstract: A refrigerator comprises a refrigerator body, an air-conditioning membrane assembly and an air pump assembly. The refrigerator body defines a storage space and a compressor chamber therein, a storage container is arranged in the storage space, and a freshness-keeping space is defined inside the storage container. The air-conditioning membrane assembly is configured to allow more oxygen than nitrogen in airflow in a surrounding space of the air-conditioning membrane assembly to pass through the air-conditioning membrane and enter an oxygen-rich gas collection chamber. An inlet end of the air pump is communicated with the oxygen-rich gas collection chamber in a controlled manner via a pipeline and a pipeline switching mechanism, for pumping gas in the oxygen-rich gas collection chamber to the outside of the freshness-keeping space, such that the actual content of oxygen in the freshness-keeping space is in a range of 2% to 19%.

Abstract: A packaging apparatus suitable for containing and transporting a specified quantity of bananas or plantains includes a vented box and a plastic bag that includes laser microperforations located in target areas separated from each other by distances greater than their largest dimensions. When the bag is placed within the box, filled with bananas or plantains, and hermetically sealed, the microperforations and box vents allow for limited transmission of gases into and out of the bag to establish a modified atmosphere within the bag, and to allow ethylene ripening of the bananas or plantains. The target areas are located at the top of the bag, and also at the bottom of the bag, so that they are not occluded when the bananas or plantains are placed within the bag with their concave sides facing down.

Abstract: A monitoring device and a method for using the device include a device with connection components coupling a temperature sensor and a pressure sensor to a closed vessel (measuring the values within head space of the closed vessel) and fermenting liquid is stored in the closed vessel. The device includes a monitoring unit coupled to the connection components. This unit includes the temperature sensor and the pressure sensor, which are coupled to a programmable circuit board comprising a transmitter, where the programmable circuit board stores instructions for execution by a processing circuit of the programmable circuit board. The processing circuit obtains from the temperature sensor, via the connection components, the temperature value and from the pressure sensor, via the connection components, the pressure value. The processing circuit transmits, over a wireless communications connection, the temperature value and the pressure value to a receiver communicatively coupled to a computing resource.

Abstract: An apparatus separating carbon dioxide from combustion gas using separation membranes, which includes: a first separation membrane in which combustion gas is injected into an inlet side of the first separation membrane; a second separation membrane in which residue gas of the first separation membrane is injected into an inlet side of the second separation membrane; and a third separation membrane in which permeate gas of the first separation membrane is injected into an inlet side of the third separation membrane, wherein at least a part of permeate gas of the third separation membrane is captured, and residue gas of the third separation membrane is injected into the inlet side of the first separation membrane or the second separation membrane. The present invention can be easily applied to an actual process by efficiently separating carbon dioxide using separation membranes.

Abstract: This application uses technology found in existing patents U.S. Pat. No. 7,823,394 and U.S. Pat. No. 7,621,148B1. The application solves the problem of internal icing within bio-sample storage freezers by introducing three new techniques to traditional mechanical freezers. Highly effective hybrid insulation technique, Internal purging using water vapor free air and Close tolerance fitment of internal sub-assemblies.

Abstract: There is described an electronic assembly comprising a structure and a printed circuit board (PCB) connected to the structure to form a duct. The PCB has a first side arranged to receive one or more heat-generating components, and a second side. The PCB comprises one or more apertures formed therein. The electronic assembly further comprises airflow generating means arranged to generate an airflow along the duct and along the second side of the PCB such that air is forced through the one or more apertures. By forming a duct beneath a PCB and allowing air to be forced through apertures formed in the PCB, more efficient cooling of components on the PCB may be achieved. For example, the position of the apertures may be tailored such that specific components, or specific parts of components, may be exposed to airflow through the apertures.

Abstract: A device for controlling the composition inside a shipping/storage container for produce, such as bananas, is disclosed. Such atmospheric control is particularly important when dealing with the ripening of respiring fruit. The device comprises a chamber surrounded by an outer wall, at least a portion of that wall made up of a selectively gas-permeable membrane which is in communication with the outside atmosphere. The chamber also includes at least two channels which are connected to the container: one which transmits gas form the chamber to the container, and one which transmits gas from the container to the chamber.

Abstract: Atmosphere control members (ACMs) are used in various ways. In one aspect, at least one of the atmospheres in contact with the ACM is cause to flow over the surface of the ACM. In another aspect, the ACM is an internal ACM which does not form part of the exterior surface of a container. In another aspect, the ACM forms part of a reusable module. In another aspect, a plurality of sealed containers, each including an ACM, are stored in an outer container also including an ACM. FIGS. 3-5 illustrate a shipping container (11) comprising an internal ACM (3) having one surface which is exposed to the packaging atmosphere within the shipping container and an opposite surface which is part of a closed chamber (2) to which gases can be supplied in a controlled fashion.

Abstract: The present invention provides apparatus and methods for adjusting the atmosphere within a substantially sealed chamber containing respiring produce. The chamber of the present invention includes inlet means to permit ambient atmosphere to enter the chamber, and outlet means to permit chamber atmosphere to exit the chamber. Methods using apparatus of the present invention comprise: (a) monitoring the oxygen concentration within the chamber; (b) following detection that the oxygen concentration in the chamber has fallen below a predetermined amount, opening the inlet means so that the amount of oxygen in the chamber increases; and (c) removing carbon dioxide from the chamber atmosphere substantially at a predetermined rate, the predetermined rate having been selected such that the carbon dioxide concentration within the chamber atmosphere does not substantially exceed a predetermined amount.

Abstract: The present disclosure provides a method and apparatus for extracting carbon dioxide (CO2) from a fluid stream and for delivering that extracted CO2 to controlled environments for utilization by a secondary process. Various extraction and delivery methods are disclosed specific to certain secondary uses, included the attraction of CO2 sensitive insects, the ripening and preservation of produce, and the neutralization of brine.

Abstract: A method of storing potatoes comprises storing a plurality of endodormant or ecodormant potatoes in a first gaseous environment including carbon dioxide in an amount of from greater than the amount of carbon dioxide present in atmospheric air to up to 5 mol % based on the composition of the first gaseous environment; and in a subsequent storage step storing the potatoes in a second gaseous environment including carbon dioxide in an amount of from 0.03 to 2 mol % based on the composition of the second gaseous environment, the first and second gaseous environments having different carbon dioxide contents. The method may comprise: monitoring the dormancy of the potatoes; in response to eye movement of a potato, changing the first gaseous environment to a second gaseous environment; maintaining a level of carbon dioxide in the second gaseous environment below a selected threshold to control sugar content of the potatoes.

Abstract: The invention relates to a method for controlling the atmosphere in a closable space filled with agricultural or horticultural products. The method comprises directly detecting the respiration of the agricultural or horticultural products and adjusting an oxygen content, a carbon dioxide content and/or a nitrogen content in the space subject to the detected respiration. The respiration is detected here periodically, in each case for a determined time, and the space is sealed off from external influences during detection of the respiration. A very good control is achieved by taking the actual respiration as starting point, and a highly reliable detection forms the basis of this control when the detection is performed periodically for some time in a completely isolated atmosphere. The invention also relates to an installation for performing the method, and to a closable space provided with such an installation.

Abstract: A composite particle comprising a fluorinated surface and a discontinuous layer of gold nanoparticles disposed on the fluorinated surface, articles that include such particles, and methods of using the particles and the articles for removal of ethylene.

Abstract: The present disclosure relates to systems and methods for creating and maintaining modified and controlled atmospheres (MA/CA) in a rigid sealable container having at least one refrigeration unit with an integrated oxygen reduction structure. The refrigeration unit provides the necessary ambient atmosphere movement for the oxygen reduction structure, such as a hydrogen fuel cell. The systems and methods are useful in the, storage, transport, distribution, processing and packaging of fresh perishables with a focus on altering the natural gaseous environment around the perishables such that fresh shelf-life is extended. The systems may operate in a power generation/power production mode, such that the fuel cells maintain the MA/CA environment while providing both primary and back-up power.

Abstract: A method of preparing a shelf-stable processed grain product includes a series of heating and cooling steps performed on a processed grain product having a water activity value of about 0.65 or less. A first heating step takes the grain pieces to a first elevated temperature, which is followed by a first cooling step. The grain pieces are passed to a second heating step to reach a second elevated temperature, followed by a second cooling step. The grain pieces are then passed to a third heating step, after which they are sufficiently soft and pliable for a final forming step such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.

Abstract: Facilities for storing large quantities of potatoes, other tubers, vegetables, produce, and/or other crops are disclosed herein. In one embodiment, a facility configured in accordance with the present technology circulates air from a pile of potatoes into one or more ceiling cavities above the potatoes to warm ceiling panels. Aspects of this embodiment can reduce undesirable water formation on the potatoes.

Abstract: Provided is a method of storing papaya comprising the step of exposing papaya to an atmosphere that contains a cyclopropene compound, wherein either (a) the papayas are in a modified-atmosphere package during exposure to the cyclopropene compound, or (b) the papayas are placed into a modified-atmosphere package after exposure to the cyclopropene compound, and the papaya remain in the modified atmosphere package for at least two hours. In some embodiments, the modified-atmosphere package is constructed so that the transmission rate of oxygen for the entire package is from 200 to 40,000 cubic centimeters per day per kilogram of papaya.

Abstract: The present invention provides apparatus and methods for adjusting the atmosphere within a substantially sealed chamber containing respiring produce. The chamber of the present invention includes inlet means to permit ambient atmosphere to enter the chamber, and outlet means to permit chamber atmosphere to exit the chamber. Methods using apparatus of the present invention comprise: (a) monitoring the oxygen concentration within the chamber; (b) following detection that the oxygen concentration in the chamber has fallen below a predetermined amount, opening the inlet means so that the amount of oxygen in the chamber increases; and (c) removing carbon dioxide from the chamber atmosphere substantially at a predetermined rate, the predetermined rate having been selected such that the carbon dioxide concentration within the chamber atmosphere does not substantially exceed a predetermined amount.

Abstract: A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal structure (15) for sealingly engaging with a side wall of a produce crate (7) which has at least one opening (13) in a side wall (11) thereof. The balloon seal structure (15) has at least one discharge opening (19) that aligns with the at least one crate opening (13). Crates (7) with produce therein can be loaded in the chamber (1) with the balloon seal structure (15) deflated. The balloon seal structure (15) can then be inflated and controlled atmosphere allowed to circulate through the balloon seal structure (15) and discharged from the opening (19) and through the crate opening (13) to expose the produce to a controlled atmosphere.

Abstract: A device for controlling the composition inside a shipping/storage container for produce, such as bananas, is disclosed. Such atmospheric control is particularly important when dealing with the ripening of respiring fruit. The device comprises a chamber surrounded by an outer wall, at least a portion of that wall made up of a selectively gas-permeable membrane which is in communication with the outside atmosphere. The chamber also includes at least two channels which are connected to the container: one which transmits gas form the chamber to the container, and one which transmits gas from the container to the chamber.

Abstract: The present invention provides apparatus and methods for adjusting the atmosphere within a substantially sealed chamber containing respiring produce. The chamber of the present invention includes inlet means to permit ambient atmosphere to enter the chamber, and outlet means to permit chamber atmosphere to exit the chamber. Methods using apparatus of the present invention comprise: (a) monitoring the oxygen concentration within the chamber; (b) following detection that the oxygen concentration in the chamber has fallen below a predetermined amount, opening the inlet means so that the amount of oxygen in the chamber increases; and (c) removing carbon dioxide from the chamber atmosphere substantially at a predetermined rate, the predetermined rate having been selected such that the carbon dioxide concentration within the chamber atmosphere does not substantially exceed a predetermined amount.

Abstract: A gas release device that includes a reservoir of pressurised gas and a passageway from said reservoir to an outlet. There is an elastic gas permeable membrane in the passageway that allows gas release only via the membrane. A gas impermeable member is provided in the passageway that includes an interface positioned to contact said gas permeable membrane. Displacement of the gas permeable membrane is responsive to the pressure of the gas in the reservoir such that there is a greater interfacial contact between the gas impermeable member and the gas permeable membrane at a higher gas pressure than at lower pressure to thereby vary the exposed cross sectional area of the permeable membrane available to the flow in an inverse relationship to pressure.

Abstract: The invention relates to a method for prolonging the shelf life of agricultural and food products placed in a large storage room having a volume greater than 200 m3, wherein said method comprises treating the air in said storage room by means of withdrawing air from the storage room, passing the air through a gas-liquid contactor, circulating an electrolyzed halide solution through said gas-liquid contactor, directing the treated air back into the storage room, wherein an acid is intermittently added to said circulated halide solution. An apparatus suitable for carrying out the method is also provided.

Abstract: A nutritional supplement specifically designed to lower cholesterol that addresses multiple mechanisms including hepatic synthesis and release, intestinal absorption of cholesterol, while, at the same time, including ingredients that mitigate the side effects of the constituents and increase their efficacy by affecting emotional factors that influence compliance such as a sense of well-being and euphoria on the one hand, or an increased overall metabolism and desire for the product stemming from its coloration on the other hand. The nutritional supplement can be prepared as a powder that can be added to a food item by a human subject, a concentrate that can be mixed with water or another beverage, or incorporated into a baked good for ingestion by the human subject.

Abstract: A stackable box configuration for shipping bananas is provided to improve airflow both vertically and horizontally through the boxes stacked in pallets without compromising the size of the boxes or pallets or the strength of the boxes.

Abstract: This method of preserving lettuce and leafy vegetables is an advancement in current systems in that it will maintain freshness and nutritional value of lettuce and other leafy vegetables for far extended periods than current methods thus providing a greater food source for people. It will improve the environment by stretching food sources by preservation, to persons who need nourishment. It will maintain the moisture content and crispness of the lettuce, and the only foreign substances introduced are optional standard table salt and optional green food coloring in water which will preserve all properties and nutritional values of the lettuce and maintain freshness for up to or even beyond 90 days which is far greater than currently utilized systems. It will maintain the crispness of the lettuce throughout the duration of storage, for up to an unknown duration.

Abstract: A nitrogen-flush scrubber system for a controlled atmosphere room in which the amount of nitrogen required to flush the regenerated scrubber beds is significantly reduced. The present invention provides a dual-bed scrubber system in which low oxygen air salvaged from the active scrubber bed is used to flush high oxygen air from the regenerated scrubber bed prior to nitrogen flush. The scrubber system may include two scrubber beds that are used alternately to scrub air from the CA room. One scrubber bed is used as an active scrubber bed to remove carbon dioxide from the air. The inactive scrubber bed may be regenerated while it is inactive. When the active scrubber bed becomes sufficiently saturated, the control system may switch the active scrubber bed, using the regenerated bed as the active scrubber bed and allowing the saturated bed to be regenerated.

Abstract: Embodiments of a method and device for processing hops to insure freshness is disclosed.

Abstract: Nucleic acid molecules are described encoding a starch granule-bound protein as well as methods and recombinant DNA molecules for the production of transgenic plant cells and plants synthesizing a modified starch with modified viscosity properties and a modified phosphate content. Moreover, the plant cells and plants resulting from those methods as well as the starch obtainable therefrom are described.

Abstract: A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing the partially germinated legume for milling; v) optionally, milling the prepared legumes of step iv). Partial germination was found—besides increasing the content of nutrients and decreasing the content of antinutrients to enhance the physical quality of splits and to enhance the dehusking yield. Moreover, nutritionally more beneficial flour and splits can be provided.

Abstract: The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatability and flavors in which the method uses natural wood along with the appropriate flavoring time and temperature settings, and flavored teas prepared thereby.

Abstract: A system for disinfecting and purifying aqueous solutions and water for drinking purposes comprising an outer pouch, a disinfectant generating device, and an inorganic coagulant. The disinfectant generating device is provided with a membrane shell defining at least two compartments which house a first reactant, a second reactant, and an inorganic coagulant. The disinfectant generating device is capable of producing a disinfectant when exposed to water or moisture and the disinfectant exits the compartment through the membrane shell. The inorganic coagulant aid the formation of flocs of the suspended dispersed particles in the aqueous solution.

Abstract: A method of facilitating the cooling of a foodstuff is disclosed. The foodstuff is placed in a container so that it surrounds a ventilation shaft in a central part of the container. The ventilation shaft has an opening or openings open to the foodstuff so that heat from the foodstuff at inner medial parts of the container escapes from the container via the shaft.

Abstract: A composition comprising (a) a meltable solid matrix comprising (i) one or more solid hydrophobic substance, and (ii) one or more solid hydrophilic substance, and (b) distributed in said matrix, one or more encapsulation complex of a volatile cyclopropene compound encapsulated in a molecular encapsulation agent. Also provided is a method of treating plants or plant parts comprising placing said plants or plant parts and the composition of claim 1 into a container and allowing said plants or plant parts and said composition of claim 1 to remain together in said container for 1 day or longer.

Abstract: A display table for supporting produce includes an enclosure, a table top defining an upper surface of the enclosure, a blower, an ethylene scrubber and an outlet. The table top is open to the atmosphere and configured to support the produce, and includes perforations. The blower is positioned in communication with the enclosure to create an underpressure that draws a gas into the enclosure through the perforations. The ethylene scrubber is positioned in communication with the enclosure and in a flow path of the gas, the ethylene scrubber being configured to remove at least a portion of ethylene from at least a portion of the gas. The outlet is located downstream of the ethylene scrubber for returning the gas from the enclosure to the atmosphere.

Abstract: A method of processing and mass-producing green whole greens, comprising: a blanching step of discharging the green whole grains stored in the storage tank and steaming the discharged green whole grains for 30 to 120 seconds with water or steam at a temperature ranging from 88 to 102° C.; a cooling step of rapidly cooling the green whole grains which have undergone the blanching step at a temperature ranging from 1 to 7° C.; a cold air dehumidifying step of blowing air to the green whole grains cooled to a low temperature through the cooling step to remove excessive moisture permeated into surfaces of the green whole grains; and a hot air drying step of applying hot air of a low temperature ranging from 35 to 50° C. to the green whole grains from which the excessive moisture has been removed through the cold air dehumidifying step to dry the green whole grains.

Abstract: The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatability and flavors in which the method uses natural wood along with the appropriate flavoring time and temperature settings, and flavored teas prepared thereby.

Abstract: An airtight cover assembly includes a side panel folded around goods on a pallet presenting top and bottom opening, a top panel with a plurality of pouches positioned on an inside surface above a vented rigid plate, and a bottom panel encloses the pallet. Hook and loop closures secure the panel assembly. Panel inner and outer surfaces of a poly-vinyl chloride material bonded to an aluminum laminate enclose multiple layers of foam.

Abstract: Packaging of bananas in containers, for example polyethylene bags, having designed permeabilities to oxygen, carbon dioxide, and ethylene. The bags preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. The containers enable storage and/or ripening of bananas under controlled conditions. Using the new containers, bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported, or after they have left a ripening room. In addition, bananas can be preserved in a satisfactory ripened state for longer periods of time.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: The invention concerns a method of producing aged garlic in which its antioxidation capability is significantly increased as compared to that of raw garlic which is used as a raw material for producing the aged garlic without reducing the essential effectiveness of garlic, S-arylcysteine that does not exist in raw garlic is generated, and the content of polyphenol is increased. The method of producing aged garlic according to the invention is characterized by comprising the steps of aging raw garlic with hot air at 40 to 90° C. for about 300 hours, naturally drying the resultant garlic for approximately 40 hours and then ageing the garlic with hot air at 20 to 30° C. for 30 to 50 hours again. In the step of aging the garlic with hot air at 40 to 90° C. for 280 to 320 hours, a plurality of pieces of the raw garlic is placed in a steel bin and then the steel bins are put into a container for aging.

Abstract: A container having a plurality of walls, and at least one inlet and/or outlet, said container including an apparatus for controlling the composition of gases within the container, the apparatus including at least one sensor, at least one controller and at least one gas permeable membrane, through which membrane different gases can pass at different rates, said membrane dividing the container into a first region being for holding cargo and a second region defining a gas buffer region, and said membrane being permeable permitting for nitrogen, oxygen and carbon dioxide at different flow rates, wherein the buffer region is in communication with the ambient atmosphere through one or more vacuum pump(s).

Abstract: A method for removing dissolved oxygen from a plant product such as grapes or the like and for maintaining it in a controlled atmosphere when it is placed in mechanical means for harvesting, transport and storage, said means comprising a collection tank which receives the plant product which is present in a solid and a liquid state in this tank, said removal and controlled atmosphere being provided by using an inert gas, said tank having a lower portion or first part and a second upper part or portion into which the product is introduced when being placed in the tank. Provision is made for the use of said inert gas in an initial solid state, its subsequent sublimation and the interaction of the gas in gaseous state thus produced with said product inside the tank.

Abstract: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time.

Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.

Abstract: A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal structure (15) for sealingly engaging with a side wall of a produce crate (7) which has at least one opening (13) in a side wall (11) thereof. The balloon seal structure (15) has at least one discharge opening (19) that aligns with the at least one crate opening (13). Crates (7) with produce therein can be loaded in the chamber (1) with the balloon seal structure (15) deflated. The balloon seal structure (15) can then be inflated and controlled atmosphere allowed to circulate through the balloon seal structure (15) and discharged from the opening (19) and through the crate opening (13) to expose the produce to a controlled atmosphere.

Abstract: Provided is a method of aging black garlic, which in an embodiment involved the following procedures: classifying the garlic according to its condition and pre-treating it to achieve clean appearance; sealing the garlic in a vinyl pack by 10 kg and storing it in a tray; putting said tray in an aging device for a black garlic, applying steam and heat for 1˜3 hrs while maintaining a temperature of 80˜100° C. inside the aging device, and treating by steam under a high temperature and high humidity condition; main aging by applying steam and heat to the treated garlic for 198 hrs while maintaining a temperature of 72˜78° C. inside the aging device; after-aging by applying steam and heat to the garlic, which had undergone main aging process, for 35 hrs while maintaining 60˜69° C. temperature inside the aging device; drying the after-aged garlic for 51 hrs while maintaining a temperature of 50˜58° C.