Browse > Article

Shelf-life Estimation and Sorption Characteristics of Coated Ascorbic Acid by Fluidized Bed Coating  

Park, Su-Jung (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Daegu Technopark Bio Industry center)
Publication Information
Food Science and Preservation / v.15, no.3, 2008 , pp. 332-339 More about this Journal
Abstract
This study was performed to investigate the sorption characteristics and shelf-life of coated ascorbic acid Stability of ascorbic acid, which oxidizes easily during storage and processing, was achieved by applying a fluidized bed coating using Zein-DP and HPMC-FCC as covering materials. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than when calculated using the BET equation. The fit to the isotherm curve was in the order of Halsey, Caurie, Oswin and Khun. The equilibrium relative humidity prediction model was established in terms of time and water activity, it had higher significance. The stability of the coated ascoribic acid during storage was investigated in terms of radical-scavenging activity, which decreased with increasing time of storage and was more affected at higher storage temperatures. The quality reduction rate constant (k) was calculated by a first-order reaction rate. The reaction rate constant increased with increasing storage temperature. The shelf-life of Zein-DP-coated ascorbic acid was estimated to be 45.83 days at 20C and 63.19 days at 10C, and the shelf-life for HPMC-FCC-coated ascorbic acid was estimated to be 28.84 days at 20C and 36.14 days at 10, the ascorbic acid was 24.52 days at $20^{\circ}C$ and 27.22 days at $10^{\circ}C$, respectively. Therefore, the fluidized bed coating effectively increased the stability of ascorbic acid.
Keywords
shelf-life; sorption; fluidized-bed; coating; ascorbic acid;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Lee, K.Y., Kim, H.S., Lee, H.G., Han, O. and Chang, U.J. (1997) Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analysis during storage. J. Korean Soc. Food Sci. Nutr., 26, 588-594   과학기술학회마을
2 Ko, J.W. (1998) Absorption characteristics of shiitake mushroom(Lentinus edodes) powder by different drying methods. Department of Food Science and technology Graduated School, Kyungpook National University
3 Miller, D.M., Buettenr, G.R. and Aust, S.D. (1990) Transition metals as catalysts of autooxidation reactions. Free Radical Biol. Med., 8, 95-108   DOI   ScienceOn
4 Choi, W.S., Kim, Y.J., Jung, J.Y., Kim, T.J., Jung, B.M., Kim, E.R., Jung, H.K. and Chun, H.N. (2005) Chemistry /Analysis : Research for Selecting The Optimized ascorbic acidAnalysis Method. Korean J. Food Sci. Technol., 37, 861-865   과학기술학회마을
5 Kang, H.A. and Sin, M.G. (2004) Optimization of fluidized bed granulating conditions for powdered milk by response surface methodology. J Korean Soc. Food Sci. Nutr., 33, 225-228   과학기술학회마을   DOI
6 Choi, W.S., Kim, Y.J., Jung, J.Y., Kim, T.J., Jung, B.M., Kim, E.R., Jung, H.K. and Chun, H.N. (2005) Research for selecting the optimized ascorbic acidanalysis method. Korean J. Food Sci. Technol., 37, 861-865   과학기술학회마을
7 Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200   DOI   ScienceOn
8 Shin, H.K. (2002) Absorption characteristics of ginger powder by different frying methods. The Graduate School, Catholic University of Daegu
9 Boquet, R., Chirife, J. and Iglesias, H.A. (1978) Equatins for fitting water sorption isotherms of foods. J. Food Technol., 13, 319-329   DOI   ScienceOn
10 Lee, G.D., Kim, J.O., Kim, M.S. and Lee, K.P. (2006) The prediction of self-life on functional beverage. Korean J. Food Preserv., 13, 154-160   과학기술학회마을
11 Lee, N.K., Yoon, J.Y. and Lee, S.R. (1995) Computation of Q10 value and shelf-life for canned and bottled orange juices. Korean J. Food Sci. Technol., 27, 748-752   과학기술학회마을
12 변유량. (1996) 식품공학. 지구문화사, 서울., p. 438
13 유문균, 정지상, 전영신, 김소희, 이길응. (2002) 유통식품(영양보충용식품)중 수용성비타민의 안정성에 관한 연구(I)-비타민C- The annual report of KFDA, 6, 507-514
14 Chung, H.S. and Youn, K.S. (2005) Changs of physicochemical characteristics of Acanthopanax senticosus exteact during storage. Korean J. Food Preserv., 12, 204-208   과학기술학회마을
15 Aust, S.D., Morehouse, L.A. and Thomas, C.F. (1985) Role of metals in oxygen radical reactions. Free Radical Biol. Med., 1, 3-25   DOI   ScienceOn
16 Dewettinck, K., Messens, W., Deroo, L. and Huyghebaert, A. (1999) Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate. Lebensm.-Wisse. und-Technol., 32, 102-106   DOI   ScienceOn
17 Park, W.B. and Kim, D.S. (1995) Changes of contents of $\beta$ - carotene and vitamin C and antioxidative activities of juice of angelica keiskei koidz stored at different conditions. Korean J. Food Sci. Technol., 27, 375-379   과학기술학회마을
18 Labuza, T.P. (1982) Shelf-life dating of foods. Food & Nutrition Press, Inc., Westport, Conn., USA., p.41-88
19 Lee, J.J. and Rhim, J.H. (2001) Determination of kinetic parameters for texture changes of sweet potatoes during heating. Korean J. Food Sci. Technol., 33, 66-71
20 木村修一, 小林修平(監修). (1991) 最新營養學(第 6版). 建帛社