Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Absorption Characteristics and Prediction Model of Ginger Powder by Different Drying Methods

건조방법에 따른 생강분말의 흡습특성과 예측모델에 관한 연구

  • Shin, Hae-Kyoung (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Hwang, Sung-Hee (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 신해경 (대구가톨릭대학교 식품공학과) ;
  • 황성희 (대구가톨릭대학교 식품공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Published : 2003.04.01
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Abstract

Absorption characteristics of hot air-. vacuum-, and freeze-dried ginger powder were investigated. Monolayer moisture content as determined by GAB equation was $0.257{\sim}0.540\;H_2O/g$, showing higher significance than BET equation. Absorption enthalpy was calculated based on different drying methods and water activities. Absorption energy decreased with increasing water activity but was not affected by drying method. Isotherm curves showed a typical sigmoid form. Among models applied for predicting equilibrium moisture content, Caurie model was the best fit model for ginger powder, showing the lowest prediction deviation of $1.2{\sim}5.4%$, followed by Henderson then Bradley models. The prediction model equations for the moisture content were established by in(time), water activity, and temperature.

열풍, 진공 및 동결건조한 생강분말의 흡습특성을 조사하고 저장 중 수분함량 예측모델식을 수립하였다. 단분자층 수분함량은 BET식보다 GAB식이 더 높은 유의성을 보였으며 등온흡습곡선은 sigmoid 형태로서 건조방법에 따른 차이는 없었으나 낮은 온도에서 평형수분함량이 높았다. 건조방법에 따른 흡습엔탈피는 큰 차이가 없었으나 수분활성도가 증가함에 따라 낮은 흡습에너지를 보였다. 등온흡습곡선의 적합도는 Caurie 모델이 $R^2\;0.99$ 이상으로 높은 적합도를 나타내었고 그 외 Henderson, Bradley 모델의 순으로 높은 적합도를 나타내었으며, 편차도 Caurie 모델이 $1.2{\sim}5.4%$로 가장 낮았다. 수분함량 예측을 위해 각 독립변수의 최적함수로 시간은 ln 함수, 수분활성도와 온도는 일차식을 선정하였으며 수분함량 예측모델식은 건조방법에 관계없이 시간과 수분활성도, 온도로 수립한 모델식의 적합도가 높았다.

Keywords

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