Journal of Ginseng Research

The Korean Society of Ginseng (고려인삼학회)
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홍삼분말과 Maltodextrin 또는 Lactose 이상혼합물의 흡습특성

  • Kim, Jung-Hye (Department of Food Science & Technology, Sejong University) ;
  • Park, Jong-Myeon (Department of Food Science & Technology, Sejong University) ;
  • Oh, Hoon-Il (Department of Food Science and Technology, Sejong University)
  • 김정혜 (세종대학교 자연과학대학 식품공학과) ;
  • 박종면 (세종대학교 자연과학대학 식품공학과) ;
  • 오훈일 (세종대학교 자연과학대학 식품공학과)
  • Published : 1994.12.01
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Abstract

A study was designed to investigate the sorption characteristics of binary mixture of red ginseng powder and maltodextrin(DE-17) or lactose stored at various relative humidities ranging from 52% to 93%. At low relative humilities below RH 67%, the sorption equilibrium was easily achieved, whereas at higher relative humidity values over 75%, all of the mixtures tended to absorb moisture continuously with an increase in storage time. A linear equation of log(dw/dt): a log(t)+ log b was found to be valid between the sorption rate and storage time with respect to storage humilities. A linearity was also found between log(1-Aw) and the amount of water absorbed over the Aw range of 0.52∼0.93 and the slope was affected by the kind of sugar added with that of red ginseng powder and maltodextrin mixture being the smallest.

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