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KMID : 1007520020110050566
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.566 ~ p.569
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Storage Temperature Dependence on Caking of Food Powders
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Chung Myong-Soo
R. Roger Ruan
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Abstract
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Storage temperature dependence on the time required until the development of caking (days-until-caking, DUC) for food powders was expressed using the Arrehnius relationship. Based on the activation energy (E_a) and the pre-exponential rate constant (A) estimated using the data of high storage temperatures (37, 45, 55, and 65℃), DUC values at low storage temperatures (20, 25, and 30℃) were predicted for practical applications. E_a for the powder samples were 22-110 ㎉/㏖. The larger E_a of a powder sample, the greater the DUC is affected by the storage temperature.
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