TY - JOUR
T1 - Investigation of the moisture-induced caking behavior with various dietary salts
AU - Doh, Hansol
AU - Lee, Min Hyeock
AU - Park, Hyun Jin
N1 - Funding Information:
This research was supported by the School of Life Sciences and Biotechnology for BK21PLUS , Korea University, Republic of Korea and the Institute of Biomedical Science & Food Safety, Korea University, Republic of Korea .
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/1/1
Y1 - 2019/1/1
N2 - 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.
AB - 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.
KW - Caking behavior
KW - Deliquescence
KW - Dietary salts
KW - Moisture
UR - http://www.scopus.com/inward/record.url?scp=85053202986&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2018.08.001
DO - 10.1016/j.jfoodeng.2018.08.001
M3 - Article
AN - SCOPUS:85053202986
SN - 0260-8774
VL - 241
SP - 67
EP - 74
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -