• Food Science and Preservation
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• v.16 no.5
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• pp.719-725
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• 2009

We investigated the absorption characteristics of protein-bound polysaccharide powders of various molecular weights isolated from the mushroom Agaricus blazei Murill. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than did the BET equation. The higher the water activity, the lower the isosteric heat of sorption. The fitness of the isotherm curve was shown to be in the order of the Khun, Oswin, Caurie and Henderson models. The prediction model equations for moisture content were established by use of ln(time), water activity, and temperature.

• Food Science and Preservation
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• v.15 no.1
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• pp.30-36
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• 2008

In this study, raw ginseng produced by different method; was puffed and the absorption characteristics of the puffed ginseng powders were investigated Raw ginseng preparations, including white ginseng lateral root (WGL), red ginseng lateral root (RGL) and red ginseng main root (RGM) with 15 % moisture were puffed at a pressure of $7kg_f/cm^2$. The equilibrium moisture contents of puffed powders were affected by temperature and water activity. The monolayer moisture content determined by 1he BET equation was 0.034-0.045g $H_2O/g$ solid. The $R^2$ parameter of 1he BET equation was higher than that of the GAB equation. The absorption enthalpies, calculated using various water activities, showed a decreasing trend with increasing water activity. Amongst models applied for predicting equilibrium moisture content, 1he Kuhn model was 1he best fit for puffed ginseng powders, giving 1he lowest prediction deviation of 2.83-8.65% The prediction model equation for water activity included 1he variable of time, water activity (RH/l00) and temperature, whereas an equation featuring the parameters of time and water activity was the best model equation identified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.247-250
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• 1984

As a consecutive work on stability for the quality of ginseng products, the sorption properties of red ginseng (RG), red ginseng powder (RGP), and red ginseng powder tablet (RGPT) were studied in order to set the optimum moisture level for them. The levels of moisture at BET monolayer of RGP and RGPT ranged 5.97 to 7.27 % and 4.73 to 5.14 % in wet basis, respectively. Based on these values, the optimum moisture content for both of them would preferably be set at $6.7{\pm}0.7%$ and $4.9{\pm}0.2%$. From the results of storage study on microorganism growth under the maltreated condition, $40^{\circ}C$, and 75% RH, the optimum level of moisture for RG could be extended up to $14.0{\pm}0.5%$, which is much higher than the circulating values of 10.416%.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.234-240
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• 1986

Soybean hydrolysate (SHT) was prepared from defatted soybean by hydrolysing with papain and ${\alpha}-amylase$ and water sorption isotherms were determined as a function of proteolysis degree. The moisture content and B.E.T. value of SHT at a certain water activity $(A_w=0.80)$ increased lineraly with increasing degree of proteolysis. However, they changed drastically above 70% proteolysis. The water holding capacity of 78% SHT was similar to that of sorbito. The results indicate the increase of water sorption capacity is due to the release of polar groups through hydrolysis. Mizrahi equation generally gave the best fit for isotherms of SHT. Storage stability of intermediate moisture foods containing $5{\sim}10%$ SHT increased considerably, although some favorable characteristics decreased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.27-36
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• 1973

The effect of water activity on degradation of pigments in dried lavers, Porphyra tenera Kjellm. was examined when stored at room temperature for fifty days. Chlorophyll pigment was extracted with methanol-petroleum ether mixture solvent(2:1 v/v), partitioned in ether, and analysed spectrophotometrically at 662 nm as chlorophyll a. The degradation products of chlorophyll were isolated on sugar-starch column(85:15 w/w) with n-propanol-petroleum ether solution(1:200 v/v) as a developing solvent. The isolated green colored zones were analysed individually at the wavelengths of 650, 662, and 667 nm as allomerized product, chlorophyll a retained, and pheophytin formed respectively. Carotenoida were also extracted with the methanol mixture solvent, partitioned in ether, and finally redissolved in acetone after the evaporation of ether in a rotary vacuum evaporator. The total carotenoid content was measured as lutein at 450 nm. From the results, it is noted that the rate of chlorophyll degradation reached a minimum at 0.11 to 0.33 water activity while progressively increased at higher moisture levels resulting in rapid conversion of chlorophyll to pheophytin. At lower activity, autocatalysed oxidizing reaction like allomerization seemed prevailing the acid catalysed conversion reaction. The loss of carotenoid pigment was also greatly reduced at the range of 0.22 to 0.34 water activity with much faster oxidative degradation at both higher and extremely lower moisture levels. These two moisture levels indicated above at which the both pigments exhibited maximum stability are considerably higher than the BET monolayer moisture which appeared 7.91 percent on dry basis at Aw=0.10 calculated from the adsorption isothermal data of the sample at $20^{\circ}C$. The rate of pigment loss in heat treated samples at 60 and $100^{\circ}C$ for 2 hours prior to storage somewhat decreased, particularly at higher moisture levels although the final pigment retention was not much stabilized.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1720-1725
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• 2004

Absorption characteristics of green tea powder were investigated. The monolayer moisture content determined by GAB equation 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. Among models applied for predicting equilibrium moisture content, Halsey model was the best fit model for green tea powders, showing the lowest prediction deviation of 2.1~4.0%. The prediction model equations for the water activity was established as function of relative humidity, time and temperature. The model equation will be helpful for future work on drying and storage of green tea powder.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.77-81
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• 1986

The water sorption isotherms of individual insoluble components of corn starch, isolated soybean protein (ISP) and casein and their binary mixtures of corn starch-lSP and corn starch-casein were measured and analyzed. BET monolayer values and Smith plot parameters from the results of sorption isotherms were calculated by mass balance concept . The comparisons between experimental and predicted values resulted in an error of 2.29% for equilibrium moisture content and an error of 2.95% in monolayer value for the mixture 50% corn starch-50% ISP. On the other hand , for the mixture 50% corn starch-50% casein the errors were 2.66% and-5.34%, respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.432-439
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• 2004

Increase in water vapor barrier properties of sodium alginate films was studied by preparing composite films with fatty acids, i.e., lauric, palmitic, stearic, and oleic acids, and by treatment with 3% $CaCl_{2}$ solution for 3 min. Film thickness, surface color, microstructure, tensile strength (TS), elongation at break (E), water vapor permeability (WVP), water solubility (WS), and sorption isotherm of films were investigated. Microstructure of films observed with SEM was changed by fatty acid and $CaCl_{2}$ treatments. TS decreased 25-70% depending on fatty acid used, and increased 1.5- to 2-fold by $CaCl_{2}$ treatment. E decreased by both fatty acid and $CaCl_{2}$ treatments. Except oleic acid, WVP decreased significantly (p<0.05) by forming composite films with fatty acids, particularly with stearic acid, WVP decreased more than two-fold. WS also decreased by fatty acid and $CaCl_{2}$ treatments. In stearic acid, WS decreased about 30-fold by combined treatment of fatty acid and $CaCl_{2}$. Sorption isotherm showed typical biphasic pattern with deliquescent point of 0.75. Results of isotherms and BET monolayer moisture content indicated hydrophilicity of film decreased by $CaCl_{2}$ treatment.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.6-12
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• 1999

This study was conducted to investigate the application of edible films to Raymyun soup packaging. The sorption isotherm curve and BET monolayer moisture content of Raymyun soup were estimated as a basic experiment. Also, the mechanical properties, water vapor permeability, and solubility of the films were investigated. Methylcellulose, sodium caseinate, and K-carrageenan films were used as edible films and glycerol and polyethylene glycol(MW 400) were used as plasticizers. In case tensile strength, methylcellulose films was 68.56 MPa and sodium caseinate film was 7.11 MPa. The elongations of sodium caseinate, methylcellulose, and K-carrageenan film were 115.41%, 23.79% and 0.60%, respectively. The water vapor permeabilties values of methylcellulose, sodium caseinate, and K-carrageenan film between 50% and 70% RH were $0.25-0.38ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa,\;0.62-0.84ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa\;and\;0.31-0.55ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa$, respectively. For the solubility of films, sodium caseinate film showed the highest solubility and methylcellulose film showed the lowest solubility.

• Food Science and Preservation
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• v.15 no.3
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• pp.332-339
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• 2008

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.