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KMID : 0380619900220070817
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 7 p.817 ~ p.823
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Comparison of Sorption Characteristics of Red Pepper Powders with Their Seeds Mixing Ratio
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장영상/Chang, Young Sang
박무현/김현구/조길석/신재익/Park, Mu Hyun/Kim, Hyun Ku/Jo, Kil Suk/Shin, Zae Ik
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Abstract
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The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.
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