Studies on Desorption Behaviour of Garlic (Allium sativum Linn.) Slices
DOI:
https://doi.org/10.52151/jae2004413.1087Abstract
Moisture desorption properties of garlic (Allium sativum cv. 0282) were investigated at 40, 50 and 60oC temperature and relative humidity's ranging from 11% to 82% using the gravimetric static method. The garlic slices Were allowed to equilibrate in constant humidity environment maintained by lair solutions. The effect of temperature and equilibrium relative humidity, on the Equilibrium moisture Contant was highly significant (P<0.0001). Four Models namely, Chung-Pfost, modified, Henderson, modifted Halsey and modified exponential were evaluated (the correlation coefficient and sum of squares of residuals, SSR) to determine the best fit for the experimental data The modified Henderson, modified Halaey and modified exponential models were found" adequate and mathematically similar. The modified exponential model was found superior for characterizing the desorption behaviour of garlic slices in the temperature and relative humidity range investigated.
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References
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