Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Heats of Moisture Adsorption for Sunflower Nutmeat Products

해바라기 종실제품의 수분흡착열

  • Mok, Chul-Kyoon (Korea Food Research Institute) ;
  • Hettiarachchy, N.S. (Department of Cereal Science and Food Technology, North dakote University,Korea Food Research Institute)
  • Published : 1991.12.01
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Abstract

Heats of moisture adsorption of the sunflower nutmeat products (ground nutmeat, meal, protein concentrate and protein isolate) were determined from their isosteres at temperatures 10, 20 and $30^{\circ}C$. The changes in the heat of adsorption with moisture level were analyzed by Hunter equation. The Hunter equation was valid for representing the relationship between the heat of adsorption and the moisture content for the sunflower nutmeat products, and the accuracy-of-fit increased as protein content of the materials increased. The heat of adsorption decreased as moisture content increased, but increased as protein content increased. The heats of adsorption were 11.8-10.6 kcal/mole for the ground nutmeat at 4-12% moisture (d.b.) and 12.4-11.0 kcal/mole for the protein isolate at 6-20% moisture (d.b.).

해바라기 종실제품(종실, 착유박, 농축단백, 분리단백)의 수분흡착열을 $10,\;20,\;30^{\circ}C$에서 측정한 등습곡선(isostere)으로부터 구하였고, 수분함량에 따른 흡착열의 변화를 Hunter 방정식에 의거하여 해석하였다. Hunter 방정식에 의한 예측치는 실측결과와 잘 일치하였으며 단백질함량이 증가할수록 정확도가 높았다. 흡착열은 수분함량이 높을수록 감소하였으며, 단백질함량이 높을수록 증가하였다. 해바라기종실의 흡착열은 건물기준 수분함량 4-12%에서 11.8-10.6 kcal/mole이었으며 분리 단백의 경우 수분함량 6-20%에서 12.4-11.0kcal/mole 이었다.

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