Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Kinetics of Water Vapor Adsorption by Sweet Potato Starch-based Edible Films

Kim, Jai-Neung;Rhim, Jong-Whan

  • Published : 20041000
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Abstract

Water vapor adsorption kinetics of sweet potato starch films were studied in temperature and water activity ranges of $25\;to\;50^{\circ}C$ and 0.31 to 0.75, respectively. Initial water vapor adsorption rate of starch films increased with increases in temperature and water activity. Water vapor adsorption rate was well described by a simple linearized model of Vega-Mercado and Barbosa-Canovas. Arrhenius kinetic parameters ($E_{a}\;and\;k_{o}$) for water vapor adsorption by starch films revealed kinetic compensation effect between Parameters with the isokinetic temperature of 305.1K.

Keywords

References

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