Kinetic study for hygroscopic behavior of freeze dried soy paste powder
1987
Hwang, E.S. | Lee, C.W. (Defense Quality Assurance Agency, Seoul (Korea R.)) | Yu, J.H. (Yonsei Univ., Seoul (Korea R.). Dept. of Food Engineering) | Lee, S.Y. (Kangwon National Univ., Chunchon (Korea R.). Dept. of Fermentation Engineering)
Two kinds of soy pastes with different colors (reddish brown and yellowish white) were dehydrated by freeze drying in powder form. Hygroscopic behaviors of powdered soy pastes were investigated under the conditions of various water activities (0.11-0.88) and three different temperatures (25, 40 and 50 deg C), and presented a kinetic and thermodynamic interpretations in the view point of qualities and storage stability. Moisture absorption isotherms of powdered soy pastes were of type II according to BET classification and can be described by the Henderson's empirical equation. The safe storage moisture levels calculated by the Caurie's equation were ranging from 5.5 to 3.98 % dry basis with varing temperatures. The moisture absorption process for pow0922dered soy paste followed the 1st order kinetic in the difference of equilibrium moisture content and arbitrary moisture content and the initial step was characterized by very fast absorption of mois
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