초록
양조(釀造)간장을 분무건조(噴霧乾燥)에 의하여 분말화(粉末化)하고 포장(包裝)하지 않은 분말(粉末)간장과 포장제품(包裝製品)의 수분흡착특성(水分吸着特性)을 $30^{\circ}C$에서 포화(飽和) 염용액(鹽溶液)을 사용(使用)하여 각상대습도(各相對濕度)에 따라 시험(試驗)하였으며 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 18.3%의 수분(水分)을 함유(含有)한 분말(粉末)간장의 평형수분함량(平衡水分含量)은 52%였으며, 포장(包裝)된 분말(粉末)간장 제품(製品)의 평형수분함량(平衡水分含量)은 낮은 상대습도(相對濕度)에서 감소(減少)되는 반면(反面)에 높은 상대습도(相對濕度)에서 급격(急激)히 증가(增加) 하였다. 분말(粉末)간장의 흡습속도정수(吸濕速度定數) K는 $311.4{\times}10^{-5}/hr$인 반면(反面)에 필름으로 포장(包裝)한 제품(製品)의 K'는 투습도(透濕度)가 높을수록 높았다. 포장제품(包裝製品)의 안전저장기간(安全貯藏期間)을 $38^{\circ}C$. 92% R. H.의 극한조건(極限條件)에서 Brown식(式)에 의(依)해 산출(算出)한 결과(結果), 필름의 투습도(透濕度)가 낮은 Al. foil/P.E.가 164일(日)로서 가장 길었고 P.V.C. 포장(包裝)은 18일(日)로서 가장 짧았다.
Fermented soy sauce was dehydrated by spray drying to form powder, and moisture sorption properties of powdered soy sauce with or without cover of the flexible films were examined on different relative humidity by using saturated salt solutions at $30^{\circ}$. The results obtained were summarized as follows: The equilibrium moisture content of spray-dried soy sauce containing 18.3% moisture was determined to 52% by graphical interpolation method, and E.M.C. of powdered soy sauce covered with plastic films decreased at low relative humidity whereas sharply increased curves were seen at high relative humidity. The rate constant of moisture adsortion K for the power covered with films were $66.2{\times}10^{-5}\;to\;225{\times}10^{-5}/hr$., and K' became greater when film having higher water vapor transmission rate was used. The shelf-life of powdered soy sauce covered with Al. foil/P.E. film by Brown formula at the accelerated condition of $38^{\circ}$, 92% R. H. was the longest period, 164 days compared with any other films used, and the shortest period, 18 days in P.V.C. film.