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KMID : 0380619840160040437
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.437 ~ p.442
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Color Changes and Sorption Characteristics of Whole Red Pepper with Relative Humidity and Temperature
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박무현/Park, Mu Hyun
신동화/민병용/김현구/Shin, Dong Hwa/Min, Byong Yong/Kim, Hyun Ku
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Abstract
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The color changes and sorption characteristics of dried whole red pepper stored at various relative humidity and temperature were studied. Dried whole red pepper was browned at relative humidity above 67%, and was molded at relative humidity above 84%, and was decolorated at relative humidity below 32%. Therefore, about 50% RH condition was suitable for the preservation of dried whole red pepper and the safe moisture content levels for storge to prevent decolorization were ranging from 15.65% to 19.62% dry basis (DB) with varying temperatures. The moisture contents of monolayer value for the dried whole red pepper were ranging from 7.52% to 9.23% (DB) with varying temperatures. The third order regression equation for the equilibrium moisture content prediction with relative humidity was determined.
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