Browse > Article

Browning and Moisture Sorption Characteristics of Rubus coreanus Prepared by Different Drying Methods  

Chung, Hun-Sik (Food & Bio-Industry Research Institute, Kyungpook National University)
Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
Lee, Young-Guen (Department of Food Science and Technology, Pusan National University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Lee, Joo-Baek (Department of Hotel Cooking & Beverage, Daegu Health College)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.16, no.6, 2009 , pp. 797-803 More about this Journal
Abstract
The effects of drying methods on the browning and moisture sorption characteristics of Rubus coreanus were studied. Fruits were steamed for 5 min at $100^{\circ}C$, dried by sun drying, infrared drying, or freeze drying, and powdered to a size of 20 mesh. Color values were measured and equilibrium moisture contents (EMC) were determined at $20^{\circ}C$, over a range of water activity ($a_w$) from 0.11 to 0.90. The browning indices $L^*$ and $a^*$ values were higher and lower, respectively, in freeze-dried Rubus coreanus compared with other samples. The $b^*$ value was greatest in freeze-dried Rubus coreanus. EMC tended to increase with increasing $a_w$ values, and a particularly sharp increment was observed above 0.75 $a_w$. The EMC of freeze-dried Rubus coreanus was significantly higher compared with the EMC of sun-dried and infrared-dried fruit at constant aw. The moisture sorption isotherms showed a typical sigmoid shape, and the Halsey, Kuhn, and Oswin models were the best fits for the sun-dried, infrared-dried, and freeze-dried powder isotherms, respectively. With respect to monolayer moisture content, the Guggenheim-Anderson-Boer (GAB) equation showed that the various drying methods yielded very different results, with monolayer moisture contents of 0.005 g $H_2O/g$ dry solid in infrared-dried and 0.019 g $H_2O/g$ dry solid in sun- and freeze-dried powders, respectively. These results indicate that the drying method affects the browning and moisture sorption characteristics of Rubus coreanus.
Keywords
Rubus coreanus; browning; sorption isotherm; modelling; monolayer moisture content;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Krokida, M.K. and Maroulis, Z.B. (1997) Effect of drying method on shrinkage and porosity. Drying Technol., 10, 1145-1155
2 Caurie, M. (1981) Derivation of full range moisture isotherms. In: Rockland, L.B. and Stewart, G.F. (Editor), Water Activity: Influences on Food Quality, Academic Press, New York, USA, p.63-87
3 Lomauro, C.J., Bakshi, A.S. and Labuza, T.P. (1985)Evaluation of food moisture sorption isotherm equations. Part I. Fruit, vegetable and meat products. LWT, 18, 111-117
4 Rao, K.J., Dhas, P.H.A., Emerald, M.E., Ghosh, B.C.,Balasubramanyam, B.V. and Kulkarni, S. (2006)Moisture sorption characteristics of chhana podo at$5^{\circ}C$and $35^{\circ}C$ J. Food Eng., 76, 453-459   DOI   ScienceOn
5 Westgate, P., Lee, J.Y. and Ladisch, M.R. (1992)Modeling of equilibrium sorption of water vapor on starch materials. Trans. ASAE., 35, 213-219   DOI
6 Chung, H.S., Hwang, S.H. and Youn, K.S. (2005)Physicochemical characteristics of Ponciri fructus in relation to drying treatment. Korean J. Food Preserv., 12, 449-454
7 Kuhn, I.J. (1964) A new theoretical analysis of adsorption phenomena. Introductory part: The characteristics expression of the main regular types of adsorption isotherms by a single simple equation. J. Colloid Sci., 19, 685-698   DOI   ScienceOn
8 Oswin, C.R. (1946) The kinetics of package life. III. The isotherm. J. Soc. Chem.. Indus., 65, 419-421   DOI
9 Saravacos, G.D. (1967) Effect of the drying method on the water sorption of dehydrated apple and potato. J. Food Sci., 32, 81-84   DOI
10 Chung, H.S., Hwang, S.H. and Youn, K.S. (2005) Extraction characteristics of Rubi Fructus in relation to drying methods and extraction solutions. Korean J. Food Preserv., 12, 436-441
11 Anderson, R. (1946) Modifications of the BET equation. J. Am. Chem. Soc., 68, 689-691
12 Costantino, L., Albasini, A., Rasteli, G. and Benvenuti, S. (1992) Activity of polyphenolic crude extracts asscavengers of superoxide radicals and inhibitors of xanthine oxidase. Planta Med., 58, 342-345   DOI   ScienceOn
13 Mujumdar, A.S. and Menon, A.S. (1995) Drying of solids: principles, classification, and selection of dryers. In: Handbook of Industrial Drying, Mujumdar, A.S.(Editor), Marcel Dekker, New York, USA, p.1-39
14 Kim, H.K., Jo, K.S., Kang, T.S. and Shin, H.S. (1987) Browning and sorption characteristics of dried garlic flakes with relative humidity and storage temperature. Korean J. Food Sci. Technol., 19, 176-180
15 Halsey, G. (1948) Physical adsorption in non-uniform surfaces. J. Chem. Physi., 16, 931-937   DOI
16 Boquet, R., Chirife, J. and Iglesia, H.A. (1978) Equatins for fitting water sorption isotherms of foods. J. Food Technol., 13, 319-329   DOI   ScienceOn
17 Shin, H.K., Hwang, S.H. and Youn, K.S. (2003)Absorption characteristics and prediction model of ginger powder by different drying methods. Korean J. Food Sci. Technol., 35, 211-216
18 Bradley, R.S. (1936) Polymolecular adsorbed films. Part I. The adsorption of argon on salt crystals at low temperatures and the determination of surface fields. J. Am. Chem. Soc., 77, 1467-1474
19 Henderson, S.M. (1952) A basic concept of equilibrium moisture. Agric. Eng., 33, 29-32
20 Mclaughlin, C.P. and Magee, T.R.A. (1998) The determination of sorption isotherm and the isosteric heats of sorption for potatoes. J. Food Eng., 35, 267-280   DOI   ScienceOn
21 Iglesias, H.A. and Chirife, J. (1976) A model for describing the water sorption behavior of foods. J. Food Sci., 41, 984-992   DOI
22 Kim, H.C. and Lee, S.L. (1991) Comparison of functional effects of geni Rubus. Korean. J. Herbol., 6, 3-11
23 Choi, J., Lee, K.T., Yun, S.Y., Ko, C.D., Jung, H.J. and Park, H.J. (2003) Antinociceptive and antiinflammatory effects of nigaichigoside F1 and 23-hydroxytormentic acid obtained from Rubus coreanus. Biol. Pharm. Bull., 26, 1436-1441   DOI   ScienceOn
24 Park, J.H., Lee, H.S., Mun, H.C., Kim, D.H., Seong, N.S.,Jung, H.G., Bang, J.K. and Lee, H.Y. (2004) Effect of ultrasonification process on enhancement of immuno-stimulatory activity of Ephedra sinica stapf and Rubus coreanus Miq. Korean J. Biotechnol. Bioeng., 19, 113-117
25 Lee, M.K., Lee, H.S., Choi, G.P., Oh, D.H., Kim. J.D.,Chang, Y.Y. and Lee, H.Y. (2003) Screening of biological activities of the extracts from Rubus coreanus Miq. Korean J. Med. Crop Sci., 11, 5-12
26 Kim, S.H., Chung, H.G., Jang, Y.S., Park, Y.K., Park, H.S. and Kim, S.C. (2005) Characteristics and screening of antioxidative activity for the fruit by Rubus coreanus Miq. clones. J. Korean For. Soc., 94, 11-15
27 Krokida, M.K., Maroulis, Z.B. and Saravacos, G.D. (2001) The effect of the method of drying on the colour of dehydrated products. Int. J. Food Sci. Technol., 36, 53-59   DOI   ScienceOn
28 Krokida, M. and Maroulis, Z. (2000) Quality changes during drying of food materials. In: Drying Technologyin Agriculture and Food Sciences, Mujumdar, A.S.(Editor), Science Publishers, NH, USA, p.77-87
29 Sukumar, D., Hermavathy, J. and Bhat, K.K. (2002)Moisture sorption studies on onion powder. Food Chem., 78, 479-482
30 Castaner, M., Gil, M. I., Ruiz, M. V. and Artes, F. (1999) Browning susceptibility of minimally processed Baby and Romaine lettuces. Eur. Food Res. Technol., 209, 52-56   DOI   ScienceOn
31 Yang, C.S.T. and Atallah, W.A. (1985) Effect of four drying methods on the quality of immediate moisture lowbush blueberries. J. Food Sci., 50, 1233-1237   DOI
32 Tsami, E., Maroulis, Z.B., Morunos-Kouris, D. and Saravacos, G.D. (1990) Water sorption isotherms of raisins, currants, figs, prunes and apricots. J. Food Sci., 55, 1594-1597   DOI
33 Brunauer, S., Emmett, P.H. and Teller, E. (1938)Adsorption of gases in multimolecular layers. J. Am.Chem. Soc., 60, 308-319