Shelf life prediction of dried garlic powder under accelerated storage conditions

Sudarshanna Kar; P P Sutar

doi:10.1007/s13197-022-05431-2

Shelf life prediction of dried garlic powder under accelerated storage conditions

J Food Sci Technol. 2023 Mar;60(3):996-1005. doi: 10.1007/s13197-022-05431-2. Epub 2022 Apr 11.

Authors

Sudarshanna Kar¹, P P Sutar¹

Affiliation

¹ Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India.

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.

Keywords: ALP; GAB; HDPE; Hot air drying; LDPE; Monolayer moisture content.