Moisture Sorption Characteristics of Model Food Powders

모형 식품 분말의 흡습 특성

  • Kim, Dong-Woo (Department of Food Technology, Joong-kyoung Technical Junior College) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University) ;
  • Lee, Un-Hyun (Department of Food Science and Technology, Chungnam National University)
  • 김동우 (중경공업전문대학 식품공업과) ;
  • 장규섭 (충남대학교 식품공학과) ;
  • 김석신 (가톨릭대학교 식품영양학과) ;
  • 이운현 (충남대학교 식품공학과)
  • Published : 1996.12.30


The purpose of this research was to provide fundamental data required for the process design of conveying, storage and processing of food powders. Potato starch, corn starch, wheat protein, soybean protein, and model food powders prepared by mixing potato starch and wheat protein were selected and their sorption characteristics such as equilibrium moisture content, monolayer moisture content, and sorption enthalpy were determined. Equilibrium moisture content and monolayer moisture content of high starch powders were higher than those of high protein powders, and the equilibrium moisture content decreased with temperature. The determination coefficients of the regression equations to predict the equilibrium moisture content of food powders were from 0.997 to 0.999. Sorption enthalpy experiments indicated that powder of high moisture content showed lower sorption than that of low· moisture content, and the high protein powder showed lower sorption than high starch powder.


moisture sorption;model food powders