PMID- 36908340
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240302
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 60
IP  - 3
DP  - 2023 Mar
TI  - Shelf life prediction of dried garlic powder under accelerated storage 
      conditions.
PG  - 996-1005
LID - 10.1007/s13197-022-05431-2 [doi]
AB  - 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 degrees  to 40  degrees 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 degrees  to 90 degrees  C. The 
      storage life of garlic powder was 24, 78 and 210 days in LDPE, HDPE, and ALP, 
      respectively under domestic storage conditions (40  degrees C, 90% RH). Therefore, under 
      industrial storage conditions (5  degrees C, 70% RH), garlic could be preserved for 1.32, 
      4.30 and 7.28 years in LDPE, HDPE and ALP, respectively.
CI  - (c) Association of Food Scientists & Technologists (India) 2022.
FAU - Kar, Sudarshanna
AU  - Kar S
AUID- ORCID: 0000-0003-4179-5340
AD  - Department of Food Process Engineering, National Institute of Technology 
      Rourkela, Odisha, 769008 India. GRID: grid.444703.0. ISNI: 0000 0001 0744 7946
FAU - Sutar, P P
AU  - Sutar PP
AD  - Department of Food Process Engineering, National Institute of Technology 
      Rourkela, Odisha, 769008 India. GRID: grid.444703.0. ISNI: 0000 0001 0744 7946
LA  - eng
PT  - Journal Article
DEP - 20220411
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC9998771
OTO - NOTNLM
OT  - ALP
OT  - GAB
OT  - HDPE
OT  - Hot air drying
OT  - LDPE
OT  - Monolayer moisture content
COIS- Conflict of interestWe have acknowledged the funding agency as well as all 
      authors involved in the research work has been incorporated in the authors 
      section. We declare no conflict of interest.
EDAT- 2023/03/14 06:00
MHDA- 2023/03/14 06:01
PMCR- 2024/03/01
CRDT- 2023/03/13 03:46
PHST- 2022/03/11 00:00 [revised]
PHST- 2022/03/15 00:00 [accepted]
PHST- 2023/03/13 03:46 [entrez]
PHST- 2023/03/14 06:00 [pubmed]
PHST- 2023/03/14 06:01 [medline]
PHST- 2024/03/01 00:00 [pmc-release]
AID - 5431 [pii]
AID - 10.1007/s13197-022-05431-2 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2023 Mar;60(3):996-1005. doi: 10.1007/s13197-022-05431-2. 
      Epub 2022 Apr 11.