Influence of shelf temperature on pore formation in garlic during freeze-drying

S. S. Sablani, M. S. Rahman, M. K. Al-Kuseibi, N. A. Al-Habsi, R. H. Al-Belushi, I. Al-Marhubi, I. S. Al-Amri

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

The formation of pores in garlic was examined during freeze-drying at different shelf temperatures (-5, -15, and -25 °C). The moisture content of dried garlic and its temperatures at different locations within the sample were measured as a function of drying time. The apparent porosity of fresh garlic was 0.25 (±0.03), while 72 h dried samples showed about 0.700 for the drying temperatures used in this study. Apparent porosity increased with the decrease of moisture content showing varied curvatures depending on the shelf temperatures. The estimated shrinkage-expansion coefficients from Rahman's model were 0.313, 0.429, and 0.409 for shelf temperatures -5, -15 and -25 °C, respectively. Samples dried at -5 °C showed significantly lower open pore porosity compared with the samples dried at -15 and -25 °C, respectively, although all samples showed similar apparent (i.e. total) porosity. Pore-size distribution and scanning electron micrographs also supported that characteristics of pores are different for samples fried at -5 °C when compared with samples dried at -15 °C and -25 °C.

Original languageEnglish
Pages (from-to)68-79
Number of pages12
JournalJournal of Food Engineering
Volume80
Issue number1
DOIs
Publication statusPublished - May 2007

Fingerprint

Garlic
Freeze Drying
freeze drying
garlic
Porosity
Temperature
porosity
temperature
sampling
water content
drying temperature
Electrons
shrinkage
drying
electrons

Keywords

  • Apparent density
  • Apparent porosity
  • Drying kinetics
  • Porosimetry scanning electron microscopy
  • Shrinkage expansion coefficient

ASJC Scopus subject areas

  • Food Science

Cite this

Influence of shelf temperature on pore formation in garlic during freeze-drying. / Sablani, S. S.; Rahman, M. S.; Al-Kuseibi, M. K.; Al-Habsi, N. A.; Al-Belushi, R. H.; Al-Marhubi, I.; Al-Amri, I. S.

In: Journal of Food Engineering, Vol. 80, No. 1, 05.2007, p. 68-79.

Research output: Contribution to journalArticle

Sablani, S. S. ; Rahman, M. S. ; Al-Kuseibi, M. K. ; Al-Habsi, N. A. ; Al-Belushi, R. H. ; Al-Marhubi, I. ; Al-Amri, I. S. / Influence of shelf temperature on pore formation in garlic during freeze-drying. In: Journal of Food Engineering. 2007 ; Vol. 80, No. 1. pp. 68-79.
@article{5bf25be6b84c410f97bb2b523002cdea,
title = "Influence of shelf temperature on pore formation in garlic during freeze-drying",
abstract = "The formation of pores in garlic was examined during freeze-drying at different shelf temperatures (-5, -15, and -25 °C). The moisture content of dried garlic and its temperatures at different locations within the sample were measured as a function of drying time. The apparent porosity of fresh garlic was 0.25 (±0.03), while 72 h dried samples showed about 0.700 for the drying temperatures used in this study. Apparent porosity increased with the decrease of moisture content showing varied curvatures depending on the shelf temperatures. The estimated shrinkage-expansion coefficients from Rahman's model were 0.313, 0.429, and 0.409 for shelf temperatures -5, -15 and -25 °C, respectively. Samples dried at -5 °C showed significantly lower open pore porosity compared with the samples dried at -15 and -25 °C, respectively, although all samples showed similar apparent (i.e. total) porosity. Pore-size distribution and scanning electron micrographs also supported that characteristics of pores are different for samples fried at -5 °C when compared with samples dried at -15 °C and -25 °C.",
keywords = "Apparent density, Apparent porosity, Drying kinetics, Porosimetry scanning electron microscopy, Shrinkage expansion coefficient",
author = "Sablani, {S. S.} and Rahman, {M. S.} and Al-Kuseibi, {M. K.} and Al-Habsi, {N. A.} and Al-Belushi, {R. H.} and I. Al-Marhubi and Al-Amri, {I. S.}",
year = "2007",
month = "5",
doi = "10.1016/j.jfoodeng.2006.05.010",
language = "English",
volume = "80",
pages = "68--79",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Limited",
number = "1",

}

TY - JOUR

T1 - Influence of shelf temperature on pore formation in garlic during freeze-drying

AU - Sablani, S. S.

AU - Rahman, M. S.

AU - Al-Kuseibi, M. K.

AU - Al-Habsi, N. A.

AU - Al-Belushi, R. H.

AU - Al-Marhubi, I.

AU - Al-Amri, I. S.

PY - 2007/5

Y1 - 2007/5

N2 - The formation of pores in garlic was examined during freeze-drying at different shelf temperatures (-5, -15, and -25 °C). The moisture content of dried garlic and its temperatures at different locations within the sample were measured as a function of drying time. The apparent porosity of fresh garlic was 0.25 (±0.03), while 72 h dried samples showed about 0.700 for the drying temperatures used in this study. Apparent porosity increased with the decrease of moisture content showing varied curvatures depending on the shelf temperatures. The estimated shrinkage-expansion coefficients from Rahman's model were 0.313, 0.429, and 0.409 for shelf temperatures -5, -15 and -25 °C, respectively. Samples dried at -5 °C showed significantly lower open pore porosity compared with the samples dried at -15 and -25 °C, respectively, although all samples showed similar apparent (i.e. total) porosity. Pore-size distribution and scanning electron micrographs also supported that characteristics of pores are different for samples fried at -5 °C when compared with samples dried at -15 °C and -25 °C.

AB - The formation of pores in garlic was examined during freeze-drying at different shelf temperatures (-5, -15, and -25 °C). The moisture content of dried garlic and its temperatures at different locations within the sample were measured as a function of drying time. The apparent porosity of fresh garlic was 0.25 (±0.03), while 72 h dried samples showed about 0.700 for the drying temperatures used in this study. Apparent porosity increased with the decrease of moisture content showing varied curvatures depending on the shelf temperatures. The estimated shrinkage-expansion coefficients from Rahman's model were 0.313, 0.429, and 0.409 for shelf temperatures -5, -15 and -25 °C, respectively. Samples dried at -5 °C showed significantly lower open pore porosity compared with the samples dried at -15 and -25 °C, respectively, although all samples showed similar apparent (i.e. total) porosity. Pore-size distribution and scanning electron micrographs also supported that characteristics of pores are different for samples fried at -5 °C when compared with samples dried at -15 °C and -25 °C.

KW - Apparent density

KW - Apparent porosity

KW - Drying kinetics

KW - Porosimetry scanning electron microscopy

KW - Shrinkage expansion coefficient

UR - http://www.scopus.com/inward/record.url?scp=33750963825&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33750963825&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2006.05.010

DO - 10.1016/j.jfoodeng.2006.05.010

M3 - Article

AN - SCOPUS:33750963825

VL - 80

SP - 68

EP - 79

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 1

ER -