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KMID : 0380619850170020101
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 2 p.101 ~ p.106
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Equations for Water Sorption Isotherms of the Mixture of Dried Soymilk Residue and Wheat Flour
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Abstract
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Dried soymilk residue(SMR) which was prepared by washing with ethanol and acetone, followed by drying at 60℃ was investigated for its sorption characteristics and the relationship between moisture content and water activity when it was mixed with wheat flour. During storage at 20℃ and various RH, an excess sorption phenomena was observed for solvent treated and dried SMR before equilibrium reached. A simple equation of log(dw/dt)=bog t+log a, where t is storage time(hr) and w is %(H₂O) was drived for sorption or desorption rate of dried SMR at RH range of 12%-92%. From sorption isothermifigure, the moisture content(Mi) could be calculated from water activity by the equation of Mi=bw+a. The proposed equation was proved to have better fitness than those) of the Smith isotherm equation or Lang and Steinberg equation for the mixture of dried SMR and wheat flour.
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KEYWORD
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