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Absorption Characteristics and Prediction Model of Ginger Powder by Different Drying Methods  

Shin, Hae-Kyoung (Department of Food Science and Technology, Catholic University of Daegu)
Hwang, Sung-Hee (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 211-216 More about this Journal
Abstract
Absorption characteristics of hot air-. vacuum-, and freeze-dried ginger powder were investigated. Monolayer moisture content as determined by GAB equation was $0.257{\sim}0.540\;H_2O/g$, showing higher significance than BET equation. Absorption enthalpy was calculated based on different drying methods and water activities. Absorption energy decreased with increasing water activity but was not affected by drying method. Isotherm curves showed a typical sigmoid form. Among models applied for predicting equilibrium moisture content, Caurie model was the best fit model for ginger powder, showing the lowest prediction deviation of $1.2{\sim}5.4%$, followed by Henderson then Bradley models. The prediction model equations for the moisture content were established by in(time), water activity, and temperature.
Keywords
ginger powder; absorption; drying; model; isotherm;
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