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.
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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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