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Moisture desorption properties of fresh garlic (cv. Early Californian) were investigated at 20 °C to 70°C and relative humidities ranging from 11% to 85% using the gravimetric static method. The slices were allowed to equilibrate in a constant humidity environment (hygrostats) maintained by salt solutions. The effect of temperature and relative humidity on the equilibrium moisture content was highly significant (P<0.0001). Four models available in the literature, namely the Chung-Pfost, modified Halsey, modified Henderson and the Guggenheim-Anderson-de Boer (GAB) were evaluated (the correlation coefficient, F-ratio and plots of residuals) to determine the best fit for the experimental data. On the basis of the F-test, The modified Henderson model was found adequate and the GAB model superior for characterising the sorption behaviour of garlic slices in the temperature and water activity range investigated.
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Madamba et al. (1994) studied this question.
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