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1959•Journal of the Science of Food and AgricultureRequires access

The equilibrium relative humidity of garlic powder

J. S. Pruthi, L. J. Singh, Girdhari Lal

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Abstract

Abstract Based on sorption isotherms or equilibrium relative humidity curves, the packaging characteristics of garlic powder have been determined. It is shown that (1) garlic powder is a highly hygroscopic product, picking up moisture even at 20% R.H.; (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 10.6% moisture level, and the danger point at 9.5%.

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What this paper is about

Abstract Based on sorption isotherms or equilibrium relative humidity curves, the packaging characteristics of garlic powder have been determined. It is shown that (1) garlic powder is a highly hygroscopic product, picking up moisture even at 20% R.H.; (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 10.6% moisture level, and the danger point at 9.5%.

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Available abstract

Abstract Based on sorption isotherms or equilibrium relative humidity curves, the packaging characteristics of garlic powder have been determined. It is shown that (1) garlic powder is a highly hygroscopic product, picking up moisture even at 20% R.H.; (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 10.6% moisture level, and the danger point at 9.5%.

Key concepts: Caking, Relative humidity, Moisture, Critical relative humidity, Equilibrium moisture content, Sorption, Humidity, GARLIC POWDER

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