Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Moisture Sorption and Thermodynamic Properties of Vacuum-Dried Capsosiphon fulvescens Powder

  • Zuo, Li (Department of Food Science and Engineering, Daegu University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • Received : 2015.03.16
  • Accepted : 2015.08.03
  • Published : 2015.09.30
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Abstract

The moisture sorption isotherms of vacuum-dried edible green alga (Capsosiphon fulvescens) powders were determined at 25, 35, and $45^{\circ}C$ and water activity ($a_w$) in the range of 0.11~0.94. An inversion effect of temperature was found at high water activity (>0.75). Various mathematical models were fitted to the experimental data, and Brunauer, Emmett, and Teller model was found to be the most suitable model describing the relationship between equilibrium moisture content and water activity (<0.45). Henderson model could also provide excellent agreement between the experimental and predicted values despite of the intersection point. Net isosteric heat of adsorption decreased from 15.77 to 9.08 kJ/mol with an increase in equilibrium moisture content from 0.055 to $0.090kg\;H_2O/kg$ solids. The isokinetic temperature ($T_{\beta}$) was 434.79 K, at which all the adsorption reactions took place at the same rate. The enthalpy-entropy compensation suggested that the mechanism of the adsorption process was shown to be enthalpy-driven.

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References

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