ArticleJournal of food science and technology2023
Shelf life prediction of dried garlic powder under accelerated storage conditions.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 7 citations in OpenAlex.
- Physicochemical, phenolic, and antioxidant profiles of honey and antibacterial activities of garlic, honey, and garlic-honey macerations.Antonie van Leeuwenhoek · 2026Article
- Assessing the effectiveness of garlic (Allium sativum) and korarima (Aframomum corrorima) against Salmonella spp. and E. coli isolates in beef.Scientific reports · 2026Article
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Authors and funding
2 authors at 1 institution in 1 country.
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Abstract
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.
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