Kar Sudarshanna, Sutar P P
Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008 India.
J Food Sci Technol. 2023 Mar;60(3):996-1005. doi: 10.1007/s13197-022-05431-2. Epub 2022 Apr 11.
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.
使用GAB数学模型预测了包装在高密度聚乙烯（HDPE）、低密度聚乙烯（LDPE）和铝塑复合袋（ALP）中的干蒜粉在加速储存温度（5°至40°C）和湿度（70 - 90%RH）条件下的保质期。随着水分含量降低，水分活度值从0.83显著降低至0.31。温度对颜色变化有负面影响，当温度从70°C升至90°C时，蒜粉的亮度值和白度指数分别从62.21显著降至56.06以及从50.67显著降至44.91。在家庭储存条件（40°C，90%RH）下，LDPE、HDPE和ALP包装的蒜粉保质期分别为24天、78天和210天。因此，在工业储存条件（5°C，70%RH）下，蒜粉在LDPE、HDPE和ALP中分别可保存1.32年、4.30年和7.28年。
