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KMID : 0903519920350030186
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 3 p.186 ~ p.190
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Hygroscopic characteristics and changes of quality attributes for composite seasoning with relative humidity
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박무현/Park, Mu Hyun
김현구/조길석/문광덕/Kim, Hyun Ku/Jo, Kil Suk/Moon, Kwang Deog
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Abstract
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Composite seasoning was stored at the temperature of 40℃ and 50℃, the relative humidity of 11, 32, 57, 65, 75 and 95% without any packaging. The moisture content reached to equilibrium state within short period below 57% RH, but it increased rapidly above 65% RH. The hygroscopic characteristics of compoposite seasoning was similar to each temperature and the amount of absorbed water was decreased at the higher temperature. The optical density due to browning development was increased above 57% RH during storage. L and b value of composite seasoning was decreased according to the increase of temperature and relative humidity. Palatibility of color, taste and flavor, and caking of composite seasoning was sharply decreased above 57% RH during storage.
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