The Dehydration of Garlic. 1.DESORPTION Isotherms and Modelling of Drying Kinetics

Abstract

Desorption isotherms for I mm thick garlic slices were determined at benveen 25 and 50•‹C and satisfactorily fitted with the G.A.B. equation The kinetics of drying of slices of thickness 1.5 -5.0 mm were determined at between 40 and 60' C using an air flow rate of 2.5 m,i1, and the conditions affording a highquality product in the shortest time were identified. Afler establishing imw the effective diffusion coefficient of the garlic slices varied with their moisture content during drying, a diffusional model accouming for these variations was developed and satisfactorily fmed to the eqmhental kinetic data

Supercritical CO2 extraction of allicin from garlic flakes: Screening and kinetic studies

“…The change in sample moisture versus time at the end of final conditioning suggests that the low-a w samples reached equilibrium during a 2-week period, but not the high-a w samples, and this may help in explaining differences between data in this work and those of others for a w ≥ 0.65. The obvious differences between results in this study or those of Vázquez et al (1999) and the results of Krokida et al (2003) (cf. Fig.…”

“…Fig. 2 shows the water sorption isotherm (25°C) for garlic samples, together with trend lines for literature data (Krokida, Karathanos, Maroulis, & Marinos-Kouris, 2003;Vázquez, Chenlo, Moreira, & Costoyas, 1999). The change in sample moisture versus time at the end of final conditioning suggests that the low-a w samples reached equilibrium during a 2-week period, but not the high-a w samples, and this may help in explaining differences between data in this work and those of others for a w ≥ 0.65.…”

Modeling some drying characteristics of garlic sheets under semi fluidized and fluidized bed conditions

“…In total, 12 experiments were conducted. Initial and final moisture contents determination of garlic samples was conducted using gravimetric method at 103°C (Vázquez et al 1999). Drying process was started at initial moisture content of about 154.…”

Thermodynamic models for water sorption by garlic

“…The isosteric sorption heat represents the difference between the net isosteric heat and pure water vaporization energy. A lot of theoretical and empirical equations have been developed for describing relationship between moisture content and water activity of different products for example, whole pistachio nuts (Maskan and Karatas 1997), banana (Kechaou and Maales 1999), garlic (Vazquez et al 1999), okra (Fahrettin and Maskan 1999), vegetable wastes (Lopez et al 2000), flax straw (Nilsson et al 2005), flax/linseed (Kymalainen and Pastila 2000), watermelon seeds (Wani et al 2006), stone fruit (Phomkong et al 2006) and rough rice (Yu and Wang 2006). Limited information is available on water sorption characteristics and isosteric heat of adsorption of garlic.…”