Characterisation of garlic freeze drying with the use of differential scanning calorimetry

• Autorzy: Kramkowski R. , Kaminski E. , Serowik M.
• Języki publikacji: EN

Abstrakty

EN

Differential Scanning Calorimetry Method (DSC) was used for determining the parameters of garlic freeze drying process. Garlic with moisture content ranging from 17 to 87% in temperatures from -28 to 5°C (245-278 K) was investigated. The transitions, including change of water into ice (crystallization) and condensed inter-crystalline solution into amorphous solid, were considered. The melting point of ice crystallites Tm and glass transition temperature Tg' were read out from the registered thermographs. Critical moisture of garlic, determining the onset of forced drying stage, was estimated.

Słowa kluczowe

EN

garlic; preservation; drying method; differential scanning calorimetry method; glass transition temperature; foodstuff; melting point; freeze drying

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume4/issue2/engineering/art-05.html

Twórcy

autor

Kramkowski R.

• Agricultural University of Wroclaw, 37/41 Chelmonskiego Street, 51-630 Wroclaw, Poland

autor

Kaminski E.

autor

Serowik M.

Bibliografia

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• Krokida M. K., Karathanos V. T., Maroulis Z. B., 1998. Effect of Freeze-drying Conditions on Shrinkage and Porosity of Dehydrated Agricultural Products. Journal of Food Engineering 35, 369-381.
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