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KMID : 1007519960050030258
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Food Science and Biotechnology
1996 Volume.5 No. 3 p.258 ~ p.262
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Moisture Adsorption Characteristics of Low - and High - Temperature Dried Spaghetti
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Mok Chul-Kyoon
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Abstract
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Moisture adsorption of spaghetti and the effects of durum wheat type and drying temperature on its adsorption characteristics were investigated, and the results were analyzed according to various sorption isotherm models. The durum wheat type did not affect the sorptive capacity of spaghetti samples. High-temperature-dried spaghetti samples showed comparable moisture sorptive capacity to low-temperature-dried one in low water activity region. In high water activity region, the sorptive capacity of spaghetti reduced significantly with drying temperature. The best-fit models were the Oswin model for the low-temperature-dried spaghetti and the Harkins-Jura model for the high-temperature-dried spaghetti. The B.E.T. and the G.A.B. monolayer values decreased as the drying temperature increased, while the Harkins-Jura monolayer values increased with drying temperature.
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KEYWORD
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