Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product)

AKTAS N., Gurses A.

MEAT SCIENCE, cilt.71, sa.3, ss.571-576, 2005 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 3
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.meatsci.2005.04.042
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.571-576
  • Anahtar Kelimeler: pastirma, adsorption isotherm, isosteric heat, DESORPTION ISOTHERMS, SORPTION PROPERTIES, STARTER CULTURE, WATER ACTIVITY, FOODS, PORK
  • Atatürk Üniversitesi Adresli: Evet

Özet

Moisture sorption characteristics of dehydrated pastirma were investigated at 15 degrees C, 20 degrees C and 30 degrees C over a water activity (a(w)) range of 0.2-0.9. Sigmoidal (type-II) adsorption isotherms were observed for pastirma. The experimental sorption data obtained were applied to the Halsey, Harkins-Jura, Smith, BET, Henderson, Freundlich and GAB isotherm equations to test fitness of these equations to pastirma. The order of the best fit of sorption data obtained for pastirma at 15 degrees C, 20 degrees C and 30 degrees C in all the range of aw studied (0.2-0.9) was Harkins-Jura > Halsey > BET > Smith > Freundlich > GAB > Henderson, respectively. In the range a, 0.2-0.55, BET model has a better fit than in the range a(w) 0.2-0.9. Isosteric heats of adsorption were evaluated by applying the Clausius-Clapeyron equation to experimental isotherms and decreased with increasing moisture content. (C) 2005 Elsevier Ltd. All rights reserved.