Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 3
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- Pages.399-404
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- 1988
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- 0367-6293(pISSN)
Browning and Sorption Characteristics of Garlic Powder with Relative Humidity and Storage Temperature
상대습도와 저장온도에 따른 마늘가루의 갈변 및 흡습특성
- Kim, Hyun-Ku (Korea Food Research Institute) ;
- Jo, Kil-Suk (Korea Food Research Institute) ;
- S.Hawer, Woo-Derck (Korea Food Research Institute) ;
- Shin, Dong-Hwa (Department of Food Science & Technology, Chunbuk National University)
- Published : 1988.06.01
Abstract
The sorption characteristics of garlic powder stored at various relative humidities and storage temperatures were studied. At lower relative humidity below RH 51%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 67%, the powders were browned by higher equilibrium moisture content. The powders were browned at relative humidity above 67% at
마늘가루를 상대습도 11%에 84%까지 8단계의 상대습도별로