WATER SORPTION, REDUCTION OF CAKING AND IMPROVEMENT OF FREE FLOWINGNESS OF POWDERED SOY SAUCE AND MISO

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Abstract
Water sorption isotherms for powdered soy sauce and miso are similar to those of orange juice and custard powder. Powdered soy sauce showed a powdery condition below 20% RH, caked in the range of 20–33% RH but it easily broke and had an easily free flowing condition. At above 40% RH, powdered soy sauce showed high hygroscopicity and had a non‐free flowing condition. Powdered miso was an easily broken cake in the range of 40–45% RH but at 50% RH, it demonstrated a very hard caked condition. At above 55% RH, powdered miso showed the wet hygroscopic condition and a non‐free flowing condition. In addition the reduction of caking of powdered soy sauce by addition of fatty acids was studied and the improvement of free flowingness of both powders with aliphatic hydrocarbons of 5 to 9 carbon atoms was also investigated.