• Applied Biological Chemistry
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• v.19 no.3
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• pp.145-154
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• 1976

Studies have been carried out to design a suitable consumer size package from flexible packaging material to hold 100 grams of Chilli powder and 250 grams of whole chilli which are moisture and color sensitive. 1. Sorption characteristics of the chilli powder has revealed that moisture sorption is rapid above 55 per cent R.H., and the product is fairly hygroscopic. Further, an equilibrium moisture content of about 15 per cent at 70 per cent R.H., appears to be critical from the point of microbial spoilage of chilli powder. 2. Studies on the colour (Capsanthin) changes of chilli powder equilibriated to different moisture content, have revealed that colour changes during storage is greatly influenced by the moisture content and temperature decreases the capsanthin content of chilli during storage. 3. From the studies, it can be inferred that the sunlight exhibits pronounced effect in bleaching of colour and brings about maximum discolouration of the red pigment in chilli. 4. From the packaging and storage studies of chilli powder in different flexible films, it can be concluded that for long-term storage, the aluminium foil laminate is unique in offering maximum protection from various physico-chemical changes. For short-term storage and for fairly good moisture and colour protection, amber or black polyethylene, high-density polyethylene and Saran/Cello/Saran poly laminate pouches appear to be suitable alternatives.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.771-777
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• 2007

Sliced and whole root of rehmannia were dehydrated in a laboratory dryer at 40, 60, 80, and $100^{\circ}C$ to evaluate the kinetic parameters for dehydration of rehmannia. The drying curves of both samples were characterized by a falling-rate drying period only. Sliced rehmannia dried 1.1 to 3.1 times faster than whole root of rehmannia depending on drying temperature. Equilibrium moisture content (EMC) of rehmannia samples at the drying temperature tested were 0.069-0.078 g water/g dry solid, which was coincided with the monolayer moisture content (0.06 and 0.07 g water/g dry solid) evaluated from desorption isotherms using GAB (Guggenheim-Anderson-de Boer) model. A logarithmic model for thin layer drying was applied to evaluate the drying time to reach EMC ($t_{EMC}$) and drying constant (k). The effect of temperature on $1/t_{EMC}$ and k was described by the Arrhenius model with activation energy values of 32.56 and 47.14 kJ/mol determined using the former parameter, and 34.27 and 38.26 kJ/mol determined using the latter parameter for sliced and whole root of rehmannia, respectively.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.930-937
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• 2010

This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.211-216
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• 2003

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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.189-193
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• 1981

An apparatus for continuous measurements of sorption isotherm of dried food was manufactured to shorten the time required for equilibration. The apparatus was so designed that the temperature, air velocity and relative humidity in the experimental chamber could be controlled. The use of dynamic stream of conditioned air with a velocity of 0.2m/sec, instead of static atmosphere, allowed a faster equilibration of dried filefish muscle at $25^{\circ}C$. The mean time necessary for the equilibration of dried filefish muscle at the water activity of a given state to a higher water activity was about 45 hours. The monolayer moisture content of dried filefish muscle calculated from BET-equation was 0.092 kg water /kg dry matter at $25^{\circ}C$.

• Journal of the Korean Wood Science and Technology
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• v.45 no.5
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• pp.629-639
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• 2017

Tripitaka Koreana in Haein Temple, Hapcheon Province is the most historical and largest heritage in this country, however the species of their blocks have yet been unknown. A nondestructive test method is necessary to investigate their species. The oven-dry density of wood was measured by inversely using the principle of high frequency moisture meter. The oven-dry densities of more than 100 domestic species of specimens estimated by measurement method and high frequency moisture meter were compared and following conclusions were obtained. There was highly close correlation between the oven-dry density estimated by measurement method and the oven-dry density estimated by high frequency moisture meter. The densities of Tripitaka Koreana that was a global cultural heritage could be correctly estimated by using high frequency moisture meter and the equilibrium moisture content under which Tripitaka Koreana equilibrated, thus, it was expected to provide the key to species identification.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.107-110
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• 2021

The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tangle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37℃ using the static gravimetric technique in a water activity (aw) range of 0.11-0.93. Equilibrium moisture content (Xeq) values of the fermented sea tangle powder were almost 3 times when aw<0.7 and increased upto almost 4 times when aw<0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygroscopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. Xeq values of mixture powders were around average value of sum of both powders at all aw ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. Xeq of mixture powders increased with increasing aw and decreased as increasing proportion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.

• 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.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.164-170
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• 1999

Cracking of rice caused by moisture migration during storage under different relative humidity conditions was investigated for the establishment of safe storage condition of rice. Rice was cracked when a large difference in equilibrium relative humidity $({\Delta}ERH)$ between the rice and the environment was present. External and internal cracks were generated as the results of moisture desorption and adsorption, respectively. The external cracks by moisture desorption generated in all directions and shaped irregularly, while the internal cracks by moisture adsorption did in radial direction and showed a typical shape. The cracking trend could be analyzed by the Weibull function, and the cracking constant increased with ${\Delta}ERH$. The frequency of cracked rice increased linearly with In $({\Delta}ERH)$. The critical crack-inducing ${\Delta}ERH$ was $11.3{\sim}16.4%$ during desorption and $10.8{\sim}17.1%$ during adsorption. A diagram for the safe storage of rice was developed with respect to the initial moisture content and the water activity of rice.

• Geomechanics and Engineering
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• v.31 no.1
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• pp.87-97
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• 2022

The excessive settlement and deformation of disintegrated carbonaceous mudstone (DCM) embankments under dynamic loading have long been problems for engineers and technicians. In this work, the characteristics and mechanism of the plastic deformation of DCM under different degrees of compaction, water contents and confining pressures were studied by static triaxial, dynamic triaxial and scanning electron microscopy testing. The research results show that the axial stress increases with increasing confining pressure and degree of compaction and decreases with increasing water content when DCM failure. The axial strain at failure of the DCM decreases with increasing confining pressure and degree of compaction and increases with increasing water content. Under cyclic dynamic stress, the change in the axial stress level of the DCM can be divided into four stages: the stable stage, transition stage, safety reserve stage and unstable stage, respectively. The effects of compaction, water content and confining pressure on the critical axial stress level which means shakedown of the DCM are similar. However, an increase in confining pressure reduces the effects of compaction and water content on the critical axial stress level. The main deformation of DCM is fatigue cracking. Based on the allowable critical axial stress, a method for embankment deformation control was proposed. This method can determine the degree of compaction and fill range of the embankment fill material according to the equilibrium moisture content of the DCM embankment.