The equilibrium relative humidity of garlic powder
- 1 July 1959
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 10 (7) , 359-361
- https://doi.org/10.1002/jsfa.2740100702
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%.Keywords
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