Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 1
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- Pages.108-112
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- 1984
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- 0367-6293(pISSN)
Sorption Characteristics of Red Pepper Powder with Relative Humidity and Temperature
저장상대습도 및 온도에 따른 분말고추의 흡습특성(吸濕特性)
- Kim, Hyun-Ku (Food Research Institute/AFDC) ;
- Park, Mu-Hyun (Food Research Institute/AFDC) ;
- Min, Byong-Yong (Food Research Institute/AFDC) ;
- Suh, Kee-Bong (Food Research Institute/AFDC)
- Published : 1984.03.30
Abstract
The sorption characteristics of red pepper powder stored at various relative humidity and temperature were studied. At low relative humidity below RH 57%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 75%, the powder was browned by higher equilibrium moisture content. The moisture content of monolayer value for the powder was ranging from 11.32% to 12.13% with temperature. First order regression equation of equilibrium moisture content for relative humidity was determined.
분말고추를 상대습도 11%에서 84%까지 8단계의 RH조건별로
Keywords