The equilibrium relative humidity of garlic powder.

Pruthi, J. S. and Singh, L. J. and Girdhari, Lal. (1959) The equilibrium relative humidity of garlic powder. Journal of Science of Food and Agriculture, 10. pp. 359-361.

PDF Journal of the Science Food and Agriculture, I959, No.7, pp. 359-361.pdf - Published Version Restricted to Registered users only Download (101kB)

Abstract

Based on sorption isotherms or equilibrium relative humidity curves, the packaging characteristics of garlic powder have been determined. It is shown that (I) garlic powder is a highly hygroscopic product, picking up moisture even at 20% RH.; (2) for a typical garlic powder (moisture 6%), the equilibrium relative humidity at 25' is about 13%; (3) the critical point for garlic powder as regards caking was found to be at IQ·6% moisture level, and the danger point at 9'5%.

Item Type:	Article
Uncontrolled Keywords:	garlic powder, equilibrium relative humidity
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Oct 2013 07:34
Last Modified:	21 Oct 2013 07:34
URI:	http://ir.cftri.res.in/id/eprint/6018

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