Effects of packaging methods on water adsorption rate and shelf-life of hot-air and freeze dried garlic slices
1988
Koh, H.Y. | Park, H.W. | Kang, T.S. (Korea Food Research Inst., Banwol (Korea R.)) | Shin, D.H. (Chonbuk National Univ., Chonju (Korea R.). Dept. of Food Science and Technology)
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 delta E value. Water adsorption rate(K) of hot-air dried garlic packaged with 48um low density polyethylene(LDPE) decreased from 0.12g H2O/100g/day to 0.093g H2O/100g/day with decreasing the package dimension from 0.12g H2O /100g/day to 0.093g H2O/100g/day with decreasing the package dimension from 0.051m** (2) to 0.029m** (2) at 40deg C and 75% RH, and that of freeze dried one decreased from 0.17g H2O/100/day to 0.12g H2O/100/day as the filling weight increased from 50g to 10g in the package of 0.051m** (2). Shelf-life of hot-air dried garlic packaged with 80um LDPE were 99 days at 40deg C, 283 days at 30deg C and 455 days at 15deg C 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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