Sorption properties of dry cured ham
Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant eff...
| Autores principales: | , , , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v22_n3_p89_Mujica |
| Aporte de: |
| Sumario: | Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant effect on the moisture sorption at higher aw. Equilibrium moisture content increased as the temperature decreased at aw below 0.75 but the opposite occurred above this value. An empirical equation was used to describe adequately the water sorption behaviour of cured raw ham in the range of aw, studied. © 1989 Academic Press Limited. |
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