|
| << vorige | volgende >> |
Tijdschrift beschrijving
Alle jaargangen van het bijbehorende tijdschrift
Alle afleveringen van het bijbehorende jaargang
Alle artikelen van de bijbehorende aflevering
Details van artikel 5 van 16 gevonden artikelen
| Titel: |
Desorption isotherms for pork meat at different NaCt contents and temperatures |
| Auteur: |
Comaposada, J. Gou, P. Pakowski, Z. Arnau, J. |
| Verschenen in: |
Drying technology |
| Paginering: | Jaargang 18 (2000) nr. 3 pagina's 723-746 |
| Jaar: |
2000-03-01 |
| Inhoud: |
The desorption characteristics of raw meat and salted meat were studied in the relative humidity range of 15 to 94·5 per cent at the storage temperatures of 5°, 13° and 26°C and at 0, 0·08, 0·20 and 0·30 kg NaCI/kg (d.m. of meat) salt (NaCI) content. Results indicate that for aw between 0·75 and 0·945 the equilibrium water content for raw and various salted meats increased with the increase of NaCI content and decreased with the increase of temperature. It was found that when decreasing moisture content the salted meat exhibits a drop of the sorption isotherm, here at aw close to 0·75, which is characteristic to solids containing soluble components. To model the process several predictive theories were used of which the Ross method was found the most suitable. To further improve the description of the isotherm several empirical equation were fitted to experimental data. The GAB equation and Mujica equation with parameters dependent on salt content provided the best fit. The effect of temperature was accounted for either by allowing the equation constants to be dependent on temperature or by applying the Clausius-Clapeyron equation. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 5 van 16 gevonden artikelen
| << vorige | volgende >> |