한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권7호
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- Pages.817-823
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- 1990
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- 0367-6293(pISSN)
고추씨 혼합비율에 따른 고추가루의 흡습특성 비교
Comparison of Sorption Characteristics of Red Pepper Powders with Their Seeds Mixing Ratio
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Kim, Hyun-Ku
(Korea Food Research Institute) ;
- Jo, Kil-Suk (Korea Food Research Institute) ;
- Park, Mu-Hyun (Korea Food Research Institute) ;
- Chang, Young-Sang (Nong Shim Reaearch and Development Center) ;
- Shin, Zae-Ik (Nong Shim Reaearch and Development Center)
- 발행 : 1990.12.01
초록
고추씨 혼합비율에 따른 고추가루를 상대습도 11%에서 93%까지 8단계의 상대습도별로
The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.