Moisture sorption isotherm of natural condiment cube made from juice water of katsuobushi plant, coated with edible coating and stored at ambient temperature

This research aimed to study the MSI of natural condiment cube coated with an edible coating, using the standard gravimetric method. Condiment pasta was performed into small cubes about 15 mm wide, dried, and coated with an edible coating made from carrageenan flour. Uncoated cube was used as a control sample. Samples of natural condiment cube were placed in a series of desiccators represented of a range of RH's, and allowed to equilibrate, indicated by constant weight of samples. Water content of equilibrated sample was then measured as equilibrium moisture content (EMC). Five models of the equation were used in this experiment to fix Moisture sorption isotherm (MSI) data. The results show that natural condiment cube coated with edible coating has lower water content than control. The equilibrium moisture contents of natural condiment coated with edible coating ranged between 7.0 and 76 % dry basis. Henderson models showed best-fit values of regression coefficients with mean relative determination (MRD) of 8.21, and moisture sorption isotherm curved were sigmoid. In conclusion, edible coated were effectively used as a coating of natural condiment cube, stored in ambient temperatures only in RHs lower than 75%.