Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4/issue2/volume4
Issue 2
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kramkowski R. , Kamiński E. , Serowik M. 2001. CHARACTERISATION OF GARLIC FREEZE DRYING WITH THE USE OF DIFFERENTIAL SCANNING CALORIMETRY , EJPAU 4/issue2/volume4(2), #05.
Available Online: http://www.ejpau.media.pl/volume4/issue2/volume4/issue2/engineering/abs-05.html

CHARACTERISATION OF GARLIC FREEZE DRYING WITH THE USE OF DIFFERENTIAL SCANNING CALORIMETRY

Ryszard Kramkowski, Eugeniusz Kamiński, Małgorzata Serowik

 

ABSTRACT



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.

Key words: Freeze drying, garlic, glass transition temperature, melting point.