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KMID : 0380619880200030380
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.380 ~ p.384
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Effects of Packaging Methods on Water Adsorption Rate and Shelf - life of Hot - air and Freeze Dried Garlic slices
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고하영/Koh, Ha Young
신동화/강통삼/박형우/Shin, Dong Hwa/Kang, Tong Sam/Park, Hyung Woo
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Abstract
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The coefficients of,the hot-air and freeze dried garlic isotherms and the critical water activities of these were estimated to be 0.85-0.94 by the linear regression and 0.58-0.60 by the sensory evaluation and DE value. Water adsorption rate(K) of hot-air dried garlic packaged with 48㎛ low density polyethylene(LDPE) decreased from 0.128 H₂O/100g/day to 0.093g H₂O/100g/day with decreasing the package dimension from 0.051㎡ to 0.029㎡ at 40℃ and 75% RH, and that of freeze dried one decreased from 0.17g H₂O/100g/day to 0.12g H₂O/100g/day as the filling weight increased from 50g to 10g in the package of 0.051㎡. Shelf-life of hot-air dried garlic packaged with 80㎝ LDPE were 99days at 40℃, 283day at 30℃ and 455 days at 15℃ in the 75% RH. The differences of water contents between predicted data with water vapor permeability of the conventional method and experimental data were 0-1.5% in the water content range of around 13-18%, but about 2 in the water content range of around 8-11%.
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