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볶음온도에 따른 옥수수 분말의 흡습특성

Moisture sorption isotherms of corn powder as affected by roasting temperature

윤광섭|정헌식
한국식품저장유통학회 (The Korean Society of Food Preservation)|2014.06|Food Science and Preservation|제21권 제3호|pp. 334-340

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참고문헌

키워드

cornwater activitysorption isothermroastingmonolayer moisture content
주제분류식품과학

초록

볶음온도에 따른 옥수수 분말의 흡습특성을 구명하기 위하여, 옥수수 낟알을 160, 180, 200, 220, 240℃에서 20분간 볶은 후 분쇄하고, 20℃에서 각 분말의 수분활성도(aw) 0.11, 0.33, 0.53, 0.75, 0.90에 따른 평형수분함량(EMC)을 측정하여 등온흡습곡선을 작성하였다. 볶은 옥수수 분말의 등온흡습곡선은 aw 증가에 따른 EMC 증가가 전형적인 sigmoid 형태를 보였으며, aw 0.53 이상의 영역에서는 동일 aw에서 볶음온도가 고온일수록 높은 EMC를 나타내었다. 옥수수 분말의 등온흡습곡선은 볶음온도의 뚜렷한 영향이 없이 Oswin, Caurie, Henderson, Halsey 모델로 설명이 가능하였으며, 가장 적합한 모델은 Oswin인 것으로 나타났다. 단분자층 수분함량은 전범위의 aw영역에서 GAB 방정식으로 예측할 수 있었으며, 볶음온도가 높아짐에 따라 증가하는 경향을 보여서 180℃에서는 0.043 kg H2O/kg solids, 240℃에서는 0.053 kg H2O/kg solids을 각각 나타내었다. 이로써 옥수수의 볶음온도가 분말의 20℃ 흡습특성에 영향을 미치는 것으로 확인되었다.

Abstract

The moisture sorption isotherms of corn powder prepared from corn kernels roasted for 20 min at 160, 180, 200, 220, and 240℃ were determined at 20℃ using the static gravimetric method over the range of water activities (aw) of 0.11~0.90. The moisture sorption isotherms showed a typical sigmoid shape, and the equilibrium moisture content tended to increase with increasing aw, and increased sharply at above 0.75 aw. At above 0.53 aw, the equilibrium moisture content of the roasted corn powder increased with the increase in the roasting temperature. Six mathematical models (Bradley, Caurie, Halsey, Henderson, Kuhn, and Oswin) were used to fit the experimental data. The Oswin, Caurie, Henderson, and Halsey models were found to have suitability for describing the sorption curves, and the Oswin model was the best fit model for all the roasting temperatures. Concerning the monolayer moisture content, the Guggenheim-Anderson-Boer (GAB) equation showed high significance. The monolayer moisture content increased as the roasting temperature was increased, to 0.043 and 0.053 kg H2O/kg solids in the corn powder roasted at 180℃ and 240℃, respectively. These results suggest that the roasting temperatures of the corn kernels affected the moisture sorption characteristics (20℃) of the corn powder.

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