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KMID : 0380619840160010108
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 1 p.108 ~ p.112
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Sorption Characteristics of Red Pepper Powder with Relative Humidity and Temperature
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박무현/Park, Mu Hyun
서기봉/민병용/김현구/Suh, Kee Bong/Min, Byong Yong/Kim, Hyun Ku
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Abstract
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The sorption characteristics of red pepper powder stored at various relative humidity and temperature were studied. At low relative humidity below RH 57%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 75%, the powder was browned by higher equilibrium moisture content. The moisture content of monolayer value for the powder was ranging from 11.32% to 12.13% with temperature. First order regression equation of equilibrium moisture content for relative humidity was determined.
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