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Journals / Food Health and Technology Innovations / 2025 / Cilt: 8 Sayı: 17

INVESTIGATION OF TEMPERATURE-DEPENDENT MOISTURE SORPTION BEHAVIOR OF FREEZE-DRIED GARLIC POWDER

Gamze Atar Kayabaşı(GAZIANTEP UNIVERSITY, FACULTY OF TOURISM, DEPARMENT OF GASTRONOMY AND CULINARY ARTS, GASTRONOMY AND CULINARY ARTS PR.)0000-0002-9116-5542
Banu Koç(Gaziantep University Faculty of Tourism Gastronomy and Culinary Arts Department)0000-0002-1239-3353
Pages
760–768
Publication Date
2025-12-29
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Among these, the GAB model provided the best overall fit across the entire water activity range, yielding high coefficients of determination (R² > 0.99) and physically meaningful parameters.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Garlic powder is a hygroscopic product whose storage stability is affected by moisture content and environmental conditions.
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Key Findings & Data:In this study, the moisture adsorption behavior of freeze-dried garlic purée powder was examined at three temperatures (20, 40, and 60 °C) using the standard static gravimetric method.
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Conclusion & Impact:Among these, the GAB model provided the best overall fit across the entire water activity range, yielding high coefficients of determination (R² > 0.99) and physically meaningful parameters.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Garlic powder · freeze-drying · moisture sorption isotherms

Abstract

Garlic powder is a hygroscopic product whose storage stability is affected by moisture content and environmental conditions. In this study, the moisture adsorption behavior of freeze-dried garlic purée powder was examined at three temperatures (20, 40, and 60 °C) using the standard static gravimetric method. Selected quality attributes of the powder, including moisture content, hygroscopicity, caking degree, glass transition temperature, total phenolic content, and antioxidant activity, were also determined. The adsorption isotherms showed typical Type II (sigmoidal) behavior at all temperatures, with limited moisture uptake at low water activity and a sharp increase at intermediate and high-water activity levels. Higher temperatures led to lower equilibrium moisture content at a given water activity. Experimental sorption data were fitted using several isotherm models, including BET, GAB, Halsey, Peleg, Oswin, and Ferro–Fontan. Among these, the GAB model provided the best overall fit across the entire water activity range, yielding high coefficients of determination (R² > 0.99) and physically meaningful parameters. The monolayer moisture content values from the GAB model decreased as temperature increased, indicating reduced moisture-binding capacity at higher temperatures. The results show that freeze-dried garlic powder exhibits temperature-dependent sorption behavior and requires controlled storage below its glass transition temperature to maintain physical stability. These findings provide valuable data for predicting shelf life and optimizing packaging and storage strategies for garlic powder.

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Cite This Article

Kayabaşı, G. A., Koç, B. (2025). INVESTIGATION OF TEMPERATURE-DEPENDENT MOISTURE SORPTION BEHAVIOR OF FREEZE-DRIED GARLIC POWDER. Food Health and Technology Innovations, Cilt: 8 Sayı: 17, 760–768. https://ajindex.com/articles/1586187

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