Abstract
AbstractBased 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%.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
