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KMID : 0380619870190020176
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 2 p.176 ~ p.180
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Browning and Sorption Characteristics of Dried Garlic Flakes with Relative Humidity and Storage Temperature
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Abstract
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The sorption characteristics of dried garlic flakes stored at various relative humidity and storage temperature were studied. At low relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the flakes were browned by higher equilibrium moisture content. The flakes were browned at relative humidity above 67% at 20℃ and 35℃, above 84% at 5℃, respectively. The moisture contents of monolayer value for the flakes were ranging from 5.80% to 6.20% (DB) with varying temperatures. And the necessity of moisture-proof packaging material suggested for the long term storage of the flakes because the lower moisture content and storage temperature, the higher driving force of wetting. Regression equation for browning rate prediction with relative humidity and storage temperature of the flakes was determined.
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