کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2449909 1109608 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Desorption isotherms for fresh beef: An experimental and modeling approach
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Desorption isotherms for fresh beef: An experimental and modeling approach
چکیده انگلیسی

Desorption isotherms for fresh beef were determined at 30, 40 and 50 °C by the static gravimetric method. The resulting isotherms exhibited a type II sigmoid shape. The BET, GAB and Halsey models were used to fit these experimental data. The GAB model was most accurate for all temperatures and all levels of water activity, followed by the BET and Halsey models. The temperature dependence of GAB constants was estimated. The isosteric heat of desorption and its evolution in relation to moisture content were calculated using Clausius–Clapeyron equations. The monolayer moisture content was determined using the GAB model: it decreased as the temperature increased. The density of bound water, the number of adsorption sites, the sorption surface area and the percentage of bound water were calculated using the Caurie equation: all these quantities decreased as the temperature increased. The Kelvin and Halsey equations were used for calculation of pore size, which increases with an increase in moisture levels and sorption temperature.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 4, April 2014, Pages 1417–1424
نویسندگان
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