1 CIPHET, Post Office P.A.U. Ludhiana, Punjab, India.
2 Department of Processing and Food Engineering, College of Agricultural Engineering, PAU, Ludhiana, Punjab, India.
Moisture desorption properties of garlic (Allium sativum cv. 0282) were investigated at 40, 50 and 60°C 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 salt solutions. Tbe effect of temperature and equilibrium relative humidity on the equilibrium moisture content was highly significant (p<0.0001). Four models namely, Chung-Pfost, modified, Henderson, modified 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 expnential 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.
