1984•Korean Journal of Food Science and TechnologyRequires access

Sorption characteristics of red pepper powder with relative humidity and temperature

Hyun-Ku Kim, Mu-Hyun Park, Byong-Yong Min, Kee-Bong Suh

Abstract

The sorption characteristics of red pepper powder stored at various relative humidity and temperature were studied. At low relative humidity below RH 57%, the sorption equilibrium was easily attained, whereas at higher relative humidity above RH 75%, the powder was browned by higher equilibrium moisture content. The moisture content of monolayer value for the powder was ranging from 11.32% to 12.13% with temperature. First order regression equation of equilibrium moisture content for relative humidity was determined.

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Key concepts: Relative humidity, Equilibrium moisture content, Sorption, Critical relative humidity, Humidity, Water content, Moisture, Pepper