Predicting the sorption behaviour of garlic slices

Moisture desorption properties of fresh garlic (cv. Early Californian) were investigated at 20 °C to 70°C and relative humidities ranging from 11% to 85% using the gravimetric static method. The slices were allowed to equilibrate in a constant humidity environment (hygrostats) maintained by salt sol...

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Bibliographic Details
Published in:Drying technology 1994, Vol.12 (3), p.669-683
Main Authors: Madamba, P.S. (The University of New South Wales, Kensington, NSW, Australia.), Driscoll, R.H, Buckle, K.A
Format: Article
Language:English
Subjects:
ACTIVIDAD DEL AGUA
ACTIVITE DE L'EAU
AGUA
AIL
AJO
CONTENIDO DE HUMEDAD
DESORCION
DESORPTION
DRYING
EAU
equilibrium moisture content
GARLIC
HUMEDAD RELATIVA
HUMIDITE RELATIVE
modeling
MOISTURE
MOISTURE CONTENT
RELATIVE HUMIDITY
SECADO
SECHAGE
static method
TEMPERATURA
TEMPERATURE
TENEUR EN EAU
WATER
WATER ACTIVITY
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Summary:Moisture desorption properties of fresh garlic (cv. Early Californian) were investigated at 20 °C to 70°C and relative humidities ranging from 11% to 85% using the gravimetric static method. The slices were allowed to equilibrate in a constant humidity environment (hygrostats) maintained by salt solutions. The effect of temperature and relative humidity on the equilibrium moisture content was highly significant (P
ISSN:0737-3937
1532-2300
DOI:10.1080/07373939408959983