The water sorption isotherms of whole dried red pepper pods at 15, 25, 40°C were measured, and the results were used to test the applicability of the GAB equation, BET equation, and modified BET equation. The GAB, BET, and modified BET equations fitted the data well for water activities up to 0.93, 0.43, and 0.75, respectively. The monolayer values were found to range between 6 and 10g H 2 0 per l0Og solid, depending on temperature and the equation used for estimation. The excess heat of sorption as a function of moisture content was also determined.
:Response surface methodology was used to predict the optimum conditions of explosive puffing process for ginseng. A central composite design was used to monitor the effect of moisture content and puffing pressure on dependent variables such as functional compounds (extract yield, crude saponin, acidic polysaccharide, and total phenolic content) and sensory properties. Correlation coefficients (R 2 ) of models for crude saponin, acidic polysaccharide, and total phenolic content were 0.9176 (p<0.05), 0.9494 (p<0.05), and 0.9878 (p<0.001), respectively. Functional compounds increased with decreasing moisture content and increasing puffing pressure. Overall palatability was high at 15-20% moisture content and 98-294 kPa of puffing pressure. On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 kPa puffing pressure.
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