Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 2
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- Pages.176-180
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- 1987
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- 0367-6293(pISSN)
Browning and Sorption Characteristics of Dried Garlic Flakes with Relative Humidity and Storage Temperature
상대습도와 저장온도에 따른 건조마늘 플레이크의 갈변 및 흡습특성
- Kim, Hyun-Ku (Food Research Institute/AFMC) ;
- Jo, Kil-Suk (Food Research Institute/AFMC) ;
- Kang, Tong-Sam (Food Research Institute/AFMC) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- Published : 1987.04.01
Abstract
The sorption characteristics of dried garlic flakes stored at various relative humidity and storage temperature were studied. At low relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the flakes were browned by higher equilibrium moisture content. The flakes were browned at relative humidity above 67% at
건조마늘 플레이크를 상대습도 11%에서 84%까지 7단계의 상대습도별로
Keywords