Abstract
ABSTRACTThe moisture sorption isotherms of two samples of garlic powder, one containing corn starch (CS) and the other without starch, were deter‐mined using saturated salt solutions. Monolayer values were calculated from the isotherms using the Brunauer, Emmett and Teller (BET) equation. The addition of CS at 5% slightly increased the monolayer value of the garlic powder, but it had little effect on the caking behavior of the powder. Equilibrium relative humidity (ERH) of garlic powder corresponding to the monolayer value was found to be 14%.
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