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Comparison of Sorption Characteristics of Red Pepper Powders with Their Seeds Mixing Ratio
Hyun-Ku Kim, Kil-Suk Jo, Mu-Hyun Park, Young-Sang Chang* and Zae-Ik Shin*
Korea Food Research Institue
*Nong Shim Reaearch and Development Center Abstract
The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.359< inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.
Key words: equilibrium moisture content, monolayer value. red pepper powder, enthalpy
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Corresponding author: Hyun-Ku Kim, Korea Food Re- search Institute, ]48-1, Dangsu-ri. Banwol-myun. Hwa- seong-gun, Kyonggi-do, 445-820
817
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Fig. 1. Moisture contents ot red pepper powder wi- thout seeds during storage under various humidities at 1St
Abbreviations are: B. browning; SB. slight browning:
D. decolorization.
8~Af% .,~-ru;a9.1 ~~
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Fig. 2. Moisture contents of red pepper powder wi- thout seeds during storage under various humidities at 2SC
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Table 1. 2 '?;l 3oJ1"'~ ~ T 91*°1 J!.~),(]~ ~~-&-1 -'1171~ jl~7l-f-sj 7c!4- RH l1%oJ]"'~ 1St, 2SOC ~ 40 cE.J l{l"JT-lt-..y-"-t-g. zj-zj-S.70%. 7.07% ~ 6.12%0]9:1J!..
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Fig. 3. Moisture contents of red pepper powder wi- thout seeds during storage under various humidites at 40"c
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Table 1. Moisture contents of red pepper powder without seeds during storage under various humidities and temperatures
Storage period (day) Temperature ("c)
\
Initial 2 4 6 8 10 12RH (%)
11 15 12.20 9.36 8.74 8.72 8.70 8.70 8.70
25 12.20 8.45 7.45 7.07 7.07 7.07 7.07
40 12.20 6.32 6.17 6.12 6.12 6.12 6.12
23 15 12.20 10.78 10.29 10.01 9.89 9.89 9.89
25 12.20 9.67 9.60 9.51 9.43 9.43 9.43
40 12.20 7.56 7.48 7.35 7.28 7.28 7.28
33 15 12.20 11.29 11.06 10.32 10.27 10.27 10.27
25 12.20 10.04 10.01 9.91 9.90 9.90 9.90
40 12.20 8.89 8.75 8.64 8.58 8.58 8.58
43 15 12.20 14.21 12.48 12.42 12.38 12.38 12.38
25 12.20 13.93 11.72 11.46 11.12 11.01 11.01
40 12.20 10.91 10.75 10.39 10.19 10.15 10.15
57 15 12.20 16.94 17.03 17.42 17.69 17.92 17.96
25 12.20 14.82 15.99 16.16 16.34 16.57 16.68
40 12.20 13.86 14.32 14.64 14.98 15.36 15.59
67 15 12.20 17.44 18.45 19.44 19.76 19.95 20.16
25 12.20 15.36 16.42 17.27 17.58 17.89 18.13
40 12.20 14.85 15.23 15.57 15.84 16.03 16.18
75 15 12.20 21.90 22.27 23.21 23.51 24.36 24.97
25 12.20 19.37 20.62 21.57 21.94 22.62 22.93
40 12.20 16.46 17.51 18.63 19.01 19.75 20.05
93 15 12.20 24.79 28.56 31.16 32.47 34.56 36.36
25 12.20 21.97 25.47 28.15 29.78 31.35 33.46
40 12.20 19.36 24.01 27.12 28.56 30.48 32.05
._--- ---.. -~--~--... - - - . -
Table 2. Moisture contents of red pepper powder with 50% seeds during storage under various humidities and temperatures
Initial 2 4 6 8 10 12
11 15 11.45 8.29 7.99 7.87 7.86 7.86 7.86
25 11.45 6.23 6.21 6.19 6.19 6.19 6.19
40 11.45 6.12 6.12 5.93 5.90 5.90 5.90
23 15 11.45 9.63 9.48 8.85 8.83 8.83 8.83
25 11.45 7.18 7.16 7.58 7.58 7.58 7.58
40 11.45 7.09 6.97 6.62 6.62 6.62 6.62
33 15 11.45 10.23 9.89 9.80 9.72 9.72 9.72
25 11.45 10.05 9.39 9.39 9.35 9.35 9.35
40 11.45 9.90 9.30 9.30 9.25 9.20 9.20
43 15 11.45 12.07 11.64 11.60 11.58 11.58 11.58
25 11.45 11.08 11.01 10.94 10.90 10.85 10.85
40 11.45 10.76 10.70 10.63 10.60 10.55 10.55
57 15 11.45 14.04 14.12 15.17 15.32 15.35 15.49
25 11.45 12.89 12.93 13.03 13.10 13.18 13.25
40 11.45 11.78 11.97 12.03 12.10 12.17 12.25
67 15 11.45 14.95 15.54 17.47 17.98 18.41 18.56
25 11.45 13.31 14.42 15.29 15.57 16.52 16.57
40 11.45 12.28 13.31 14.17 14.59 15.32 15.86
75 15 11.45 18.57 20.72 21.70 22.05 22.14 22.31
25 11.45 16.58 17.98 18.30 19.17 19.89 20.11
40 11.45 14.91 15.68 16.37 17.65 18.03 18.87
93 15 11.45 21.14 25.09 27.51 29.63 31.85 34.25
25 11.45 19.92 23.36 25.18 27.56 29.36 31.23
40 11.45 17.42 21.26 23.31 25.56 27.11 29.06
Table 3. Moisture contents of red pepper powder with 100% seeds during storage under various humidities and temperatures
Storage period (day)
Temperature C Initial 2 4 6 8 10 12
RH (%)
11 15 10.54 7.95 6.97 6.82 6.66 6.66 6.66
25 10.54 5.90 5.72 5.62 5.62 5.62 5.62
40 10.54 5.06 4.95 4.73 4.73 4.73 4.73
23 15 10.54 8.92 7.82 7.78 7.78 7.78 7.78
25 10.54 6.96 6.84 6.73 6.67 6.67 6.67
40 10.54 5.95 5.78 5.72 5.68 5.68 5.68
33 15 10.54 9.70 8.85 8.71 8.63 8.55 8.55
25 10.54 8.75 8.69 8.50 8.48 8.48 8.48
40 10.54 8.01 7.87 7.76 7.73 7.73 7.73
43 15 10.54 11.36 10.59 10.46 10.42 10.42 10.42
25 10.54 11.01 10.27 10.20 10.14 10.14 10.14
40 10.54 9.92 9.36 9.30 9.15 9.15 9.15
57 15 10.54 14.03 14.45 14.64 15.07 15.09 15.09
25 10.54 13.23 13.31 13.46 13.65 14.13 14.26
40 10.54 12.23 13.12 13.29 13.50 14.10 14.19
67 15 10.54 15.43 15.57 15.89 16.83 17.07 17.27
25 10.54 13.31 13.52 13.86 14.53 15.27 15.35
40 10.54 12.56 13.29 13.40 13.71 14.31 14.41
75 15 10.54 17.66 19.55 19.75 20.54 20.81 20.85
25 10.54 15.76 17.36 17.47 18.38 18.89 18.94
40 10.54 13.86 15.36 15.98 16.95 17.10 18.37
93 15 10.54 20.67 25.81 28.93 31.16 32.23 33.87
25 10.54 18.37 22.17 25.37 27.87 28.36 29.87
40 10.54 17.28 21.39 23.86 25.46 26.83 27.54
45r---,
Fig. 4. Sorption isotherm curve of red pepper powder without seeds at 15. 25 and 40°C
0-0 : 15't 6, - 6, : 25't . - . : 40t:
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cU
Lil ll]ii\-O:1. J24'--\(]~ 'tl-&l ~]7~ii\-;;O:] ~.g. ~-q--c 6.09%.5.81% 0,,) 5.40%. J24'--\(]~ 50% ~]7~'t!- ~-q--c 6.66%.
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T~ .'£ J24'--\(] ~~ll]%o]
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ml = 0.0735 9 H
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= 7.35\
25'C : 6.49%
40'C : 5.88%
0.2
,
I
p
C-l Slope = - - = 13.5
mlc
Inte~cept= __
L_
= 0.1 mlc0.4 0.6 O.B
0-..,
Fig. 5. BET plot for the determination of the ~mnola
yer value~ of the red pepper powder without seeds at 1St
Jl~7f~21 Tg~i6OjI
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Table 4. Comparison of equilibrium moisture content with mixing ratio of red pepper seeds
Mixing ratio Without seeds With 50% seeds With 100% seeds
Relative humidity ( %) 15°C 25"c 40"c 15°C 25°C 40°C 15"c 25°C 40't
11 8,70 7.07 6.12 7.86 6.19 5.90 6.66 5.62 4.73
23 9.89 9.43 7.28 8.83 7.58 6.62 7.78 6.67 5.68
33 10.27 9.90 8.58 9.72 9.35 9.20 8.55 8.48 7.73
43 12.38 11.01 10.15 11.58 10.85 10.55 10.42 10.14 9.15
57 17.96 16.68 15.59 15.49 13.25 12.25 15.09 14.26 14.19
67 20.16 18.13 16.18 18.56 16.57 15.86 17.27 15.35 14.41
75 24.97 22.93 20.05 22.31 20.11 18.87 20.85 18.94 18.37
93 36.36 33.46 32.05 33.25 31.23 29.06 33.87 29.87 27.54
-.. ---"'-.~-~ - - - -
Table 5. Comparison of monolayer value with mixing 1800 . - - - . ,
ratio of red pepper seeds
Moisture contents of monolayer value(%) without with 50% with 100%
seeds seeds seeds
15 7.35 6.66 6.09
25 6.49 6.25 5.81
40 5.88 5.94 5.40
3.6
2.4
~ oS
I
~
1.2
'" '"
O~--__ L -__ --~---~----~
3.1 3.2 3.3 3.4 3.5
103fT
Fig. 6. Determination of enthalpy of wetting for various moisture contents
0-0 : 5% . - . : 10%
/',-/',: 15% A.-A. :20%
.J2.-'}-~] l00%~ "1]7-J~ .J2.-'}-7K-SJ 1~ 4-*~'if 5
%SJ 15't,25't
'3J
40'to1]-'-1 4-*7] -¥-*oJ~ZfZf
3.218, 2.813'3J
2.525 0]',tl.J2., .J2.-'}-~] 50%~ Aj]71~ .J2.-'}-7K-SJ73 #
2.995, 2.525'3J
2.353, JI -'}-~] ~".1
&} "1]71 %~;;-;]\'£~ JI-'}-7K-SJ 1~::: 2.813, 2.523
'3J
1.897£-'-1 JI -=}~l .t.-~ul%ol-i£%
-T-~ T-~71-¥-*oJ.g-
~7}%~-c73
"6"jo] ',tl q..2c.]JI Fig.6SJ
Zf
4-*~'if~ 7]%7]£-¥-t:-] (2)~%°1%%~aj ~~':ll~orJ~ 7cll~%~'l:! Fig. 7~ 7,[q. ~ 4-
1200
....
I
'"
'"
:2
g
"
"
~..
0 600~ .c '"
"
cw
o 10 15 20
Moistut"e content {\Y8)
Fig. 7. Variation of enthalpy of wetting with moisture content
*..y.'if0l 5%oJ ajJ ~"ir':ll~orJ.c <?.f 1,599Kj·kg-I~.V1 1O%<>J ajJ.5!.q <?.f 1.811ij, 15%oJ ajJ.5!.q <?.f 5.1HQ
'3J
20%0.1 ajJ.5!.q <?.f 5.411»£A1 4-*~'if°l ~% 4-* ~"ir ':ll~orJ.c iT7..'j%1 'j}s:%~ 1"6"j% .5!.o].J2. 'll.cc'l °1.c 'j}A}(I6)SJ 1~.2l- tll~%~'ll4 . .J2.-,}-~1 ~~IlI%o1l ut~
%"ir'\l!~orJ~ 111.ii'.~ 7;]~ Table 7011 tfE}1./l',tlq . .J2.-,}-~1 100%~ "117-]~ .J2.-'}-7K-SJ 1~ 4-*..y.i1J' 5%,10%, 15
%
'3J
20%SJ 1~ t-"ir':ll~orJ.cZfZf
1,599 Kj·kg- I, 884 Kj'kg-I, 314 Kj'kg- I'3J
295 Kj'kg' lo l',tlJI .J2.-,}-~I~'t!&} "1171%~;;-;1 U~ 2-'f=-7K-SJ 1~.c 1,363 Kj·kg- I, 424 Kj'kg-I, 304 Kj'kg- I
'3J
272 Kj'kg-I, .J2.-,}-~I% 50% "117-]~ .J2.-'f=-7K-SJ
73tt
1,481KJ'kg-I, 475KJ·kg I, 31OKJ·kg-1
'3J
286KJ·kg- I£},-J .J2.-,}-~1 ~~1l1%0] 1f% 4-* :S:-"ir':ll~orJ.c *7~%}.c 7;]01 ~"Jol~q.
o].2l- ;;l-~ 1"6"j~ ~JI-'}-SJ %"ir':ll~orJo1l t:»~},1 .5!.
.J2. ~ 7.1 %'(23) SJ 7J~.2l- ·*A15}nj .J2.-'f=-7K-.2l- 7,[.g- 7,!
.=i:.~%.g. ~Aj 11-14% "j.s=.SJ 4-*..y.i1J'o1]Al "1"j
'3J
*~s]71 ajJ~ojl t-"irA~O] t .J2.-'}-7K-~ A1;;<J-~ 1~
t:»71SJ 4-*% Ji.:i!}",,:!~ :'<}'iPI'Il ~ 4- 'll.c "J-"ir
Table 6. Comparison of partial pressure of water vapor with mixing ratio of red pepper seeds
Mixing ratio Without seeds With 50% seeds With 100% seeds
Moisture content(%) 15t: 25t: 40t: 15'C 25t: 40t: 15'C 25t: 40°C
5 3.218 2.813 2.525 2.995 2.525 2.353 2.813 2.523 1.897
10 1.203 1.021 0.820 1.049 0.954 0.812 0.916 0.820 0.733
15 0.733 0.653 0.597 0.597 0.478 0.415 0.527 0.430 0.356
20 0.415 0.342 0.287 0.342 0.287 0.235 0.328 0.261 0.210
Table 7. Comparison of wetting enthalpy with mixing ratio of red pepper seeds
Wetting enthalpy (KJ . kg-I) without with 50% with 100%
seeds seeds
5 1.599 1.481
10 884 475
15 314 310
20 295 286
.¥.;<J-~fl\..f 7]El- ~;<J.~ A~;<J-3':~% %;<']-6fl 1l}'it~i5}q2 i5}~q.
seeds 1.363 424 304 272
~o]
24'~1 ~"~l-ll]-~"oJ] aj-~ 24-71-'f-~ "J-t:l\'B'-s.. 11% oj]
-"1
93%7Jr;<.] 8tJ?-l]$J "J-t:l\'B'-s..~£ 15"C, 25't P~ 40"C$J~.5:..ToJ] ;<.~1:!-i5}'l!-"~ 24'71-'f-$J -t-'B'-~"'J% 1l].Ji'.i5}'31 q. A~1:!-A17,}oJ] at~ 24-71-'f-$J %'B'-~"'j.g- 24-~] ~
~lll%oJ] ~?-l]~Ol RH 43o/c o]i5}ol)"'H:- 'J"')7,}
41
oj) 3J,3~oj] s..~Aaj T*~c.f$J '11~7~ 7~$J ~'31.~L+ RH 75% °l"'J-oJ)-"~~ 3J,3~T*~c.f0) -;}~i5) ~7}i5}'31q.at
e.}-"~ RH 75% 01.AJ-oJ)-"~-c ~'11~"J-o) '--tE-j-\l:2. RH 33
% o]i5}oJ]-"H:" ~1i>J.AJ-O] '--tEl-\l:q. 24'~]~ ~::<,:1.i5]
~]71~ 24'7Pf-$J tJ-!tA%- T*~%".g- .g..5:..oJ] ate.}-"~
5.88%oJ1A~ 7.350/0.£..A~ .g.s..7} '-1jcH}oJ] ute.} ~7}i5}'312.
2-?~1 ~~Bl%61
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S:<'l'31q.
1. t:l\~pJ';;- ii-~-T'--'8:-'f-: -'t-'1oJ-T'--'8:*":>1I°,BW989) 2. o)"'H-: ~~24-9.J A1~A1"J-oJl uj-~ %::<HJ-~oJl 'I'!~
AMiO)~~ ';1-1'". ~';;-A.J%3!}~§I"1. 3. 29(1971) 3. 7J~-l'-, .Jli>}oa, "f-i'-~. -8%§}: .Jl4-9.J 'tl"1<'-17r ~3:.
x% ",.l %"'JoJ] pl7.l~ oJ """'}"'l ~~ '1-1'". *~~7~".t
i'A
A.J%';1";'A'l:l.5!..Jl, p.329(1980)4. Laul, M.S., Bhalerao. S.D .. Rane, V.R and Amla. RL.
: Studies on the sun drying of Chillies(Capsicurn an- num Linn.). Indian Food Packer, 24. 22(1970) 5. Lease, J.G. and Lease. E.J : Factors affecting the reten-
tion of red color in peppers. Food Technol.. 1 O. 368 (1956)
6. Chen. S.L. and Gutmanis. F. : Auto-oxidation of extra- ctable color pigments in Chili pepper with special re- ference to ethoxyquin treatment I Food Sci .. 33. 274 (1968)
7. "J-iFil. 7,N*: %oj.'PJ-"ij% 0l%~ .Jl* .'L"J-oJl '\'t~
';1-l'-. ~';:-*~~§j::<], 19. 145(1976)
8. 7,]%'1. 0)%* : 7,:1.3':24- ~'ll- %-9.J 't1-'Jloj) ~~ '1-l'-.
~';:-A.J %3!}~§) A], 12. 53(1980)
9. 7,]%';1.
oH-*.
~T~: .Jl*9.J 7,:1.3:. 0,1 *~IlHH uj-~ 't1-'Jl. ~.;:--'t-§}~§j;<.], 25. 1(1982)10. Ojjoofl : 2*"J-9.J -8u)"a* CapsaicinoJl t:lj~
"J'i:l''tl
",.l 3'-<'-1 oj) 9.J~ 't1§}<>l) ~i5}~. "{.RoaoJ~§j::<l. 2.99 (1969)
11. 7JiiJ-l'-. "..j-.!f-~, ~%§-I-. uJ'1l%: 2*9.J "J7)OJAJ .5!.'I'!
% ~~ ~"J Ai"J3'-{!9.J -1'"~",)~. ii-<>-1-i!:-7ij".t·:gA
~ -i"0j -l'-,,~'l:l.!L:il, p. 304 ( 1981)
12. Rockland. LR : Saturated salt solutions for static co- ntrol of relative humidity between 5't and 40t. Anal.
Chern.. 32. 1375(1960)
13. Wink. W.A. and Sears, GR : Instrumentation studies LVII. Equilibrium relative humidities above saturated salt solutions at various temperatures. TAPP!, 33. 96 A(1950)
14. Houston. D.F.: Hygroscopic equilibrium of brown rice. Cereal Chern .. 29. 71(1952)
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p.237(1975)
16. Keey. RR : Enthalpy of moist solids. In Introduction of Industrial Drying Operations. Pergamon Press. Ox- ford, p.42(1978)
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18. Labuza. T.P., Mcnally. L.. Gallagher. D .. Hawkes, ].
and Hurtado. F.: Stability of intermediate moisture foods. 1. Lipid oxidation.]. Food Sci .. 37. 154(1972) 19. Salwin. H. : Moisture levels required for stability in
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21. ~~-l'-. "..j-.!f-~. uJ'1l%. A~7)*:
A1"J-
AN~5:. 0,1 ~ 5:.oJ) uj-~ *".t 2*9.J ~'B'-~AJ. ~';:-A.J%3!}~§j AI.16. 108( 1984)
22. Salwin. H. : Defining minimum moisture contents for dehydrated foods. Food Technol .. 13. 594(1959) 23. ~~-l'-. "f-i'-~. -8%§}, uJ"il%: ::<i"J- AJ-ql~5:.!4 ~5:.
oj)
