Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Kinetics of Initial Water Vapor Adsorption by Inonotus obliquus Mushroom Powders

  • Lee, Min-Ji (Department of Food Science and Engineering, Daegu University) ;
  • Seog, Eun-Ju (Division of Food Engineering, Daegu University) ;
  • Lee, Jun-Ho (Division of Food Engineering, Daegu University)
  • Published : 2007.06.30
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Abstract

Water vapor adsorption kinetics of Inonotus mushroom powders were investigated in temperature and water activity ranges of 20 to 40$^{\circ}C$ and 0.30 to 0.81, respectively. Initial water vapor adsorption rate of mushroom powders increased with increases in temperature and water activity. The temperature dependency of water activity followed the Clausius-Clapeyron equation. The net isosteric heat of sorption increased with an increase in water activity. Water vapor adsorption kinetics of the mushroom powders can be well described by a simple empirical model. Temperature dependency of the reaction rate constant followed the Arrhenius relationship. The activation energy ranged from 56.86 to 91.35 kJ/mol depending on water activity. Kinetic compensation relationship was observed between k$_o$ and E$_a$ with the isokinetic temperature of 790.27 K.

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References

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