EVALUATION OF THE PHYSICAL STABILITY OF GARLIC POWDER DRIED THROUGH FREEZE VS. THROUGH CABINET DRYING

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BAYAT FARIBA; BADII FOJAN; RAFIEE DARSANGI ZAHRA

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Journal: Iranian Journal of Biosystems Engineering Year:2016 | Volume:47 | Issue:1 Page(s): 31-38

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Title

EVALUATION OF THE PHYSICAL STABILITY OF GARLIC POWDER DRIED THROUGH FREEZE VS. THROUGH CABINET DRYING

Author(s)

BAYAT FARIBA | BADII FOJAN | RAFIEE DARSANGI ZAHRA | Issue Writer Certificate

Keywords

DRYINGQ2

GLASS TRANSITION TEMPERATUREQ1

SPECIFIC HEAT CAPACITYQ1

ISOTHERM CURVESQ2

Abstract

Sorption isotherm and thermal properties of powders were employed for determining stability during storage. Garlic slices of 2 mm thickness were dried, using two methods of freeze vs. cabinet DRYING. The results indicated that, the density, loss of pyruvate, as well as color changes of the freeze dried powder were less pronounced than those in the cabinet dried powder. Sorption ISOTHERM CURVES of both garlic powders changed slightly up to 0.40 water activity while being increased drastically at higher water activity values. The glasstransition temperature of the freeze dried powder of 50.36oC (at 6.98% moisture content) was more than that of the cabinet dried powder of jkgtr44.5oC (at 7.68 % moisture content). The GLASS TRANSITION TEMPERATUREs of the powders decreased with increase in their moisture contents. The critical condition for the storage of garlic powder was the water activity of higher than 0.55 and the temperatures above 35oC that increased the risk of moisture absorption accompanied by agglomeration of the garlic powder.

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APA: Copy

BAYAT, FARIBA, BADII, FOJAN, & RAFIEE DARSANGI, ZAHRA. (2016). EVALUATION OF THE PHYSICAL STABILITY OF GARLIC POWDER DRIED THROUGH FREEZE VS. THROUGH CABINET DRYING. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(1), 31-38. SID. https://sid.ir/paper/144234/en

Vancouver: Copy

BAYAT FARIBA, BADII FOJAN, RAFIEE DARSANGI ZAHRA. EVALUATION OF THE PHYSICAL STABILITY OF GARLIC POWDER DRIED THROUGH FREEZE VS. THROUGH CABINET DRYING. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2016;47(1):31-38. Available from: https://sid.ir/paper/144234/en

IEEE: Copy

FARIBA BAYAT, FOJAN BADII, and ZAHRA RAFIEE DARSANGI, “EVALUATION OF THE PHYSICAL STABILITY OF GARLIC POWDER DRIED THROUGH FREEZE VS. THROUGH CABINET DRYING,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 1, pp. 31–38, 2016, [Online]. Available: https://sid.ir/paper/144234/en

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