Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Adsorption Characteristics of Soybean Curd Powder Prepared with Various Drying Methods during Storage

건조방법을 달리한 두부분말의 저장 중 수분흡습 특성

  • Lee Sang-Duck (Devision of Food, Biotech, Chemical, Engineering, Daegu University) ;
  • Kim Jin-Sung (Devision of Food, Biotech, Chemical, Engineering, Daegu University) ;
  • Kim Jun-Han (Dept. of Food Engineering, Kyungpook National University) ;
  • Ha Young-Sun (Devision of Food, Biotech, Chemical, Engineering, Daegu University)
  • 이상덕 (대구대학교 식품ㆍ생명ㆍ화학공학부) ;
  • 김진성 (대구대학교 식품ㆍ생명ㆍ화학공학부) ;
  • 김준한 (경북대학교 식품공학과) ;
  • 하영선 (대구대학교 식품ㆍ생명ㆍ화학공학부)
  • Published : 2004.10.01
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Abstract

Physical properties of soybean curd powder prepared with hot air, vacuum and freeze drying methods were investigated. Adsorption characteristics were studied under various water activities (such as 0.11, 0.33, 0.44, 0.55, 0.66, 0.75, 0.85, and 0.93) at 5℃, and prediction models were developed. Equilibrium moisture and monolayer moisture contents were the highest when freeze dried. due to the porous structure. In this result, Oswin model was the best fit for the isotherm of soybean curd. Sorption enthalpy indicated that high moisture content of powder showed lower sorption than that of low moisture content.

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