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Moisture Sorption Characteristics and a Prediction Model of Anchovy Powder with Particle Size  

Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.17, no.4, 2010 , pp. 513-518 More about this Journal
Abstract
This study was carried out to estimate the moisture sorption characteristics and prediction model of anchovy powders with different particle size as above 80 mesh, 80-60 mesh and 40-60 mesh. The equilibrium moisture content had higher values at lower storage temperatures, and higher water activity. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than that of BET equation. The estimated monolayer moisture content was 0.024-0.052 g $H_2O/g$ dry solid. The absorption enthalpy was calculated with different particle size and various water activities. It showed that the absorption energy was decreased with increasing water activity but no difference was found on particle size increasement. The fitness of the isotherm curve was shown to be in the order of Khun, Halsey, Caurie and Oswin model. The prediction model equations for the moisture content were established by ln(time), water activity, and temperature, respectively. The model equation will be helpful for future work on drying and storage of anchovy powder.
Keywords
anchovy powder; moisture sorption; isotherm; model;
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Times Cited By KSCI : 3  (Citation Analysis)
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