Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Absorption Characteristics of Soybean curd Powder by Drying Methods

건조방법에 따른 건조분말두부의 흡습특성

  • Kim Jin-Sung (Division of Food, Biotech, Chemical. Engineering, Daegu University) ;
  • Kim Jun-Han (Department of Food Engineering, Kyungpook National University) ;
  • Ha Young-Sun (Division of Food, Biotech, Chemical. Engineering, Daegu University)
  • 김진성 (대구대학교 식품생명화학공학부) ;
  • 김준한 (경북대학교 식품공학과) ;
  • 하영선 (대구대학교 식품생명화학공학부)
  • Published : 2005.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

The absorption characteristics and their physical properties of hot air, vacuum and freeze dried soybean curd powder were investigated. Absorption conditions were at 5, 15, and 25 t with $0.11\~0.93$ water activities. Equilibrium moisture content and the monolayer moisture content determined by prediction models showed highest value in the freeze dried soybean curd powder due to porous structure. Absorption energy decreased with increasing water activity was not affected by drying method. In the comparisons of the isothermal absorption models, Oswin model generally was the best fit model for isothermal adsorption of soybean curd powder.

건조분말두부의 열풍, 진공 및 동결 건조방법에 따른 흡습특성과 평형수분함량 예측의 회귀식을 도출하였다. 단분자층 수분함량은 GAB식이 더 높은 유의성을 보였으며 수분흡습을 위한 엔탈피, 자유에너지, 엔트로피의 변화는 큰 차이는 없었으나 수분활성도가 0.11에서 0.93으로 증가할수록 흡습엔탈피의 값은 감소하였으며 등온흡습곡선의 경우 수분활성도가 증가할수록 수분함량이 높아졌으며 수분 활성도가 높을수록 필요로 하는 흡습에너지가 낮아져 흡습이 쉽게 이루어짐을 알 수 있다. 평형수분함량 예측은 수분 활성도를 독립변수로 평형수분함량을 종속변수로 하여 3차 회귀분석을 하였고, 건조방법에 관계없이 5, 15, $25^{\circ}C$ 온도조건에서 모두 결정계수가 0.98이상의 높은 값을 보였다. 등온흡습곡선의 적합도가 가장 높은 모델은 Caurie, Oswin, Henderson 순이였으며, 결정계수(R-square)값이 $0.94\~0.99$이상으로 높은 적합도를 나타내었으며 편차도는 Oswin식이 낮은 편차를 나타내었으며, 동결건조의 경우에는 Caurie식이 가장 낮은 편차를 나타내었다.

Keywords

References

  1. Baik, S.H., Kim, M.K., Yun, S.E. and Joo, H.K. (1996) Improvement on textural properties of soybean curd by freeze denaturation of soybean. Korean J. Food Sci. Technol., 28, 267-272
  2. Jung, G.T., Ju, I.O., Choi, J.S. and Hong, J.S. (2000) Preparation and shelf-life of soybean curd coagulated by fruit juice of schizandra chinensis ruprecht(Omija) and prunus mume (maesil). Korean J. Food Sci. Technol., 32, 1087-1092
  3. Kim, H.,J., Kim, B.Y. and Kim, M.H. (1995) Rheological studies of the Tofu upon the processing conditions. Korean J. Food Sci. Technol., 27, 324-328
  4. Hong, S.S. (2000) The drying characteristics of food stuff(beet) by freeze drying. J. of Ind. Sci. and Tech Institute, 14, 49-58
  5. Ko, J.W., Lee, W.Y, Lee, J.H., Ha, Y.S. and Lee, Y.H. (1999) Absorption characteristics of dried shiitake mushroom powder using different drying methods. Korean J. Food Sci. Technol., 31, 128-137
  6. Shin, H.K., Hwang, S.H. and Youn, K.S. (2003) Absorption characteristics and prediction model of ginger powder by different drying methods. Korean J. Food Sci, Technol., 35, 211-216
  7. Kim, D.W., Chang, K.S., Lee, U.H. and Kim, S.S. (1996) Moisture sorption characteristics of model food powders. Korean J. Food Sci. Technol., 28, 1146-1150
  8. McLaughlin, C.P. and Magee, T.R.A. (1998) The determination of sorption isotherm and the isosteric heats of sorption for patatoes. J. Food Eng., 35, 267-280 https://doi.org/10.1016/S0260-8774(98)00025-9
  9. Viollaz, P.E. and Rovedo, C.O. (1999) Equilibrium sorption isotherms and thermodynamic properties of starch and gluten. J. Food Eng., 40, 287-292 https://doi.org/10.1016/S0260-8774(99)00066-7
  10. Jung, S.H., Chang, K.S. and Park, Y.D. (1993) Prediction of water activity for gelatinized model foods. Korean J. Food Sci. Technol., 25, 94-97
  11. Youn, K.S. (1989) Sorption characteristics and moisture content prediction model of coffee with relative humidity and temperature. M.S. thesis Kyunpook Univ. Daegu
  12. Kim, H.K, Jo, K.S., Park, M.H, Chang, Y.S. and Shin, Z.I. (1990) Comparison of sorption characterstics of red pepper powders with their seeds mixing ratio. Korean J. Food Sci. Technol., 22, 817-823
  13. Apostolopouls, D. and Gilbert, S.G. (1990) Water sorption of coffee solubles by frontal inverse gas chromatography: Thermodynamic considerations. J. Food Sci. 55, 475-477 https://doi.org/10.1111/j.1365-2621.1990.tb06790.x
  14. Labuza, T.P., Mcnally, L., Gallagher, D., Hawkes, J. and Hurtado, F. (1972) Stability of intermediate moisture foods. J. Food Sci., 37, 154-160 https://doi.org/10.1111/j.1365-2621.1972.tb03408.x
  15. Kim, D.M., Chang, K.S. and Yoon, H.K. (1980) Moisture sorption characteristics of powdered soybean curd. Korean J. Food Sci. Technol., 12, 292-298
  16. Park, J.W. (2000) Physical and absorption characteristics of mushroom as influenced by different drying methods. M.S. thesis Daegu Univ. Daegu