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KMID : 0380619810130040314
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 4 p.314 ~ p.318
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Effect of Storage Temperature and Humidity on Water Vapor Permeability
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최진호/Choi, Jin Ho
성현순/홍순근/박길동/Sung, Hyun Soon/Hong, Soon Keun/Park, Kil Dong
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Abstract
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In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated.
The thickness of the laminate paper was 93±3 ㎛ and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder w-as 2-6 times greater than that of the spray dried powder at 37℃. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder
The shelf life of the spray dried powder was longer than that of the freeze-dried powder at 37℃.
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