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Investigation of the moisture-induced caking behavior with various dietary salts
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2019-01-01 , DOI: 10.1016/j.jfoodeng.2018.08.001
Hansol Doh , Min Hyeock Lee , Hyun Jin Park

Abstract Caking of dietary salt is a well-known problem in food industries. In this study, caking behavior of various kinds of dietary salt, including refined salt, sea salt (from South Korea and France), bamboo salt, rock salt, and sodium chloride (used as control group) was investigated. According to our results, these dietary salts had different mineral content and moisture sorption isotherm. The sea salt had more minerals than the other salts. As a result, the deliquescence relative humidity of the sea salt was significantly lower than that of the other dietary salt, which resulted in higher water sorption ability. After salts were stored in two humidity cycle conditions, the change in moisture content, caking strength, passed ratio, and morphology was determined. In the case of sea salt, the highest caking strength, the lowest passed ratio, and lots of crystal bridges caused by caking were observed.

中文翻译:

研究不同膳食盐的水分引起的结块行为

摘要 食盐结块是食品工业中的一个众所周知的问题。在这项研究中,研究了各种膳食盐的结块行为,包括精制盐、海盐(来自韩国和法国)、竹盐、岩盐和氯化钠(用作对照组)。根据我们的结果,这些膳食盐具有不同的矿物质含量和水分吸附等温线。海盐比其他盐含有更多的矿物质。结果,海盐的潮解相对湿度显着低于其他膳食盐,从而导致更高的吸水能力。在两个湿度循环条件下储存盐后,测定水分含量、结块强度、通过率和形态的变化。以海盐为例,粘结强度最高,合格率最低,
更新日期:2019-01-01
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