AI Article Synopsis
- The shelf life of dried garlic powder varies significantly based on packaging type and storage conditions, with LDPE lasting 24 days, HDPE 78 days, and ALP 210 days under high humidity and temperature.
- Water activity in the garlic powder decreases as moisture content reduces, significantly affecting its color and lightness as temperatures rise.
- Under ideal industrial storage conditions, garlic powder can last much longer—1.32 years in LDPE, 4.30 years in HDPE, and 7.28 years in ALP.
Article Abstract
The shelf life of dried garlic powder packaged in high-density polyethylene (HDPE), low-density polyethylene (LDPE), and aluminum laminated pouch (ALP) under accelerated storage temperature (5° to 40 °C) and humidity (70-90% RH) conditions, was predicted using GAB mathematical model. The water activity value reduced significantly from 0.83 to 0.31 as the moisture content reduced. The temperature had a negative effect on color change and the lightness value and whiteness index of garlic powder significantly decreased from 62.21 to 56.06 and 50.67 to 44.91 respectively, when temperature increased from 70° to 90° C. The storage life of garlic powder was 24, 78 and 210 days in LDPE, HDPE, and ALP, respectively under domestic storage conditions (40 °C, 90% RH). Therefore, under industrial storage conditions (5 °C, 70% RH), garlic could be preserved for 1.32, 4.30 and 7.28 years in LDPE, HDPE and ALP, respectively.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998771 | PMC |
| http://dx.doi.org/10.1007/s13197-022-05431-2 | DOI Listing |
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