Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Storage Temperature Dependence on Caking of Food Powders

Chung, Myong-Soo;Ruan, R. Roger

  • Published : 20021000
⟨ Previous Next ⟩

Abstract

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 $(37,\;45,\;55,\;and\;65^{\circ}C)$ , DUC values at low storage temperatures $(20,\;25,\;and\;30^{\circ}C)$ were predicted for practical applications. $E_a$ for the powder samples were 22-110 kcal/mo1. The larger $E_a$ of a powder sample, the greater the DUC is affected by the storage temperature.

Keywords

References

  1. Food Technol. v.28 Storage retention of nutrients Kramer, A.
  2. Food Technol. v.36 Theory and application of Arrehnius kinetics to to the prediction of nutrient losses in foods Labuza, T.P.;Riboh, D.
  3. An integrated approach to food chemistry: illustrative cases;Food Chemistry Labuza, T.P.;Fennema, O.R.(ed.)
  4. Journal of Food Science v.53 no.2 Prediction of quality in frozen cod fillet LeBlanc, E.L.;LeBlanc, R.J.;Blum, I.E. https://doi.org/10.1111/j.1365-2621.1988.tb07700.x
  5. Journal of Food Quality v.11 no.4 Enzyme activity and quality of frozen green beans as affected by blanching and storage Lee, C.Y.;Smith, N.L.;Hawbecker, D.E. https://doi.org/10.1111/j.1745-4557.1988.tb00888.x
  6. Journal of Food Science v.60 no.3 Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: experimental rate constants Johnson, J.R.;Braddock, R.J.;Chen, C.S. https://doi.org/10.1111/j.1365-2621.1995.tb09812.x
  7. J. Food Sci. v.66 Formulation of caking-resistant powdered soups based on NMR analysis Chung, M.S.;Ruan, R.R.;Chen, P.;Lee, Y.G.;Ahn, T.H.;Baik, C.K. https://doi.org/10.1111/j.1365-2621.2001.tb16096.x
  8. Journal of Food Processing and Preservation v.1 no.1 The mechanism of caking of powdered onion Peleg, M.;Mannheim, C.H. https://doi.org/10.1111/j.1745-4549.1977.tb00309.x
  9. Journal of Food Science v.65 no.1 Study of caking in powdered foods using nuclear magnetic resonance spectroscopy Chung, M.S.;Ruan, R.R.;Chen, P.;Chung, S.H.;Ahn, T.H.;Lee, K.H. https://doi.org/10.1111/j.1365-2621.2000.tb15968.x