KURU KIYMANIN NEM ADSORPSİYON İZOTERMLERİ VE ADSORPSİYON İZOSTERİK ISISI
نویسندگان
چکیده
Dry ground meat is a cooked product. It popular product in Central Anatolian Region of Turkey. Calf plate or flank meats and intermuscular fats are used the production dry meat. In this study, sorption isotherms were determined using nine different salt solutions (0.1-0.9 aw) having relative humidity values at 5, 15 25°C. From experimental data obtained, it was found that had Type-II characteristics. The obtained applied to Iglesias-Chirife, Oswin, BET, Harkins-Jura, Smith, Henderson, Halsey, GAB, Peleg. Iglesias-Chirife Peleg equations revealed best fitting. Isosteric heats adsorption evaluated by applying Clausius-Clapeyron equation decreased with increasing moisture content.
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ژورنال
عنوان ژورنال: Gida the Journal of Food
سال: 2022
ISSN: ['1309-6273', '1300-3070']
DOI: https://doi.org/10.15237/gida.gd22043