Investigation of the moisture-induced caking behavior with various dietary salts

Hansol Doh, Min Hyeock Lee, Hyun Jin Park

Research output: Contribution to journalArticle

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.

LanguageEnglish
Pages67-74
Number of pages8
JournalJournal of Food Engineering
Volume241
DOIs
Publication statusPublished - 2019 Jan 1

Fingerprint

Salts
salts
Oceans and Seas
Humidity
Minerals
table salt
sorption isotherms
South Korea
bamboos
sodium chloride
Republic of Korea
sorption
mineral content
crystals
food industry
Food Industry
humidity
relative humidity
France
rocks

Keywords

  • Caking behavior
  • Deliquescence
  • Dietary salts
  • Moisture

ASJC Scopus subject areas

  • Food Science

Cite this

Investigation of the moisture-induced caking behavior with various dietary salts. / Doh, Hansol; Lee, Min Hyeock; Park, Hyun Jin.

In: Journal of Food Engineering, Vol. 241, 01.01.2019, p. 67-74.

Research output: Contribution to journalArticle

@article{0a9e9b06460a4767b4478f111eda6b24,
title = "Investigation of the moisture-induced caking behavior with various dietary salts",
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.",
keywords = "Caking behavior, Deliquescence, Dietary salts, Moisture",
author = "Hansol Doh and Lee, {Min Hyeock} and Park, {Hyun Jin}",
year = "2019",
month = "1",
day = "1",
doi = "10.1016/j.jfoodeng.2018.08.001",
language = "English",
volume = "241",
pages = "67--74",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Limited",

}

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

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

UR - http://www.scopus.com/inward/citedby.url?scp=85053202986&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2018.08.001

DO - 10.1016/j.jfoodeng.2018.08.001

M3 - Article

VL - 241

SP - 67

EP - 74

JO - Journal of Food Engineering

T2 - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -