Studies on food preservation by controlling water activity: measurement of sorption isotherm of dried filefish muscle by equilibration in dynamic stream of conditioned air
1981
Han, B.H. | Choi, S.I. (National Fisheries Univ. of Busan, Busan (Korea R.). Dept. of Food Science and Technology)
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 0.2 m/sec, instead of static atmosphere, allowed a faster equilibration of dried filefish muschel at 25 degrees centigrade. 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 degrees centigrade.
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