研究概要

Moisture adsorption kinetics of vacuum dried jujube powder

研究機関名

Daegu University, Korea

http://foodsys.daegu.ac.kr/leejun

代表者

Dr. Jun Ho Lee (Professor in Food Engineering)

本研究の要旨

  The influence of temperature and relative humidity on the kinetics of water adsorption by jujube powder was studied. The selected temperatures were 10, 20, 30 and 40℃, and relative humidities were 31%-35%, 56%-60%, and 73%-77%. An empirical linear model was used to correlate the relationship between the moisture contents of jujube powder (m) and time (t) at different temperatures. By plotting 1/m-m0 vs. 1/t, reasonably good straight lines were obtained with R2 of 0.977-0.999. The constant rate, k value, ranging from 1.29 to 20.05, increased with the temperature. The temperature dependency of k value was determined by an Arrhenius-type equation. The energy of activation of water adsorption process was ranged from 50.897-55.997 kJ/mol.

Moisture adsorption curves of jujube powder by vacuum drying.

Fig.1 Moisture adsorption curves of jujube powder by vacuum drying.

Kinetics of Water vapor adsorption of Jujube powder by vacuum drying

Fig.2 Kinetics of Water vapor adsorption of Jujube powder by vacuum drying

Kinetic parameters for water vapor adsorption of vacuum dried jujube.

Table.1 Kinetic parameters for water vapor adsorption of vacuum dried jujube.



  • オフィシャルガイドブック製品検索はこちら
  • FOOMA JAPAN 2011結果報告書
  • FOOMA JAPAN 2011会場風景
  • 出展に関するお問い合わせ
  • 日本食品機械工業会 FOOMA Net
  • FOOMA JAPANへのリンク設定について