Equilibrium moisture contents of air dried beef. Dependence on drying temperature
The water adsorption isotherms at 30°C of precooked beef previously dried at three different temperature: 30°C, 55°C and 70°C, respectively, were determined. It was found that the higher the drying temperature the lower is the sorption capacity of dried beef. A B.E.T. analysis of the isotherms demon...
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todo:paper_09505423_v11_n6_p565_IGLESIAS2023-10-03T15:50:03Z Equilibrium moisture contents of air dried beef. Dependence on drying temperature IGLESIAS, H.A. CHIRIFE, J. The water adsorption isotherms at 30°C of precooked beef previously dried at three different temperature: 30°C, 55°C and 70°C, respectively, were determined. It was found that the higher the drying temperature the lower is the sorption capacity of dried beef. A B.E.T. analysis of the isotherms demonstrated that the quantity of water contained in the monolayer is affected by the temperature of drying. he adsorption and desorption isotherms at 50°C were also determined; no hysteresis was found. A multilayer adsorption equation is used to describe adequately the water sorption behaviour of cooked beef in the rante of water activities studied Copyright © 1976, Wiley Blackwell. All rights reserved Fil:IGLESIAS, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v11_n6_p565_IGLESIAS |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
The water adsorption isotherms at 30°C of precooked beef previously dried at three different temperature: 30°C, 55°C and 70°C, respectively, were determined. It was found that the higher the drying temperature the lower is the sorption capacity of dried beef. A B.E.T. analysis of the isotherms demonstrated that the quantity of water contained in the monolayer is affected by the temperature of drying. he adsorption and desorption isotherms at 50°C were also determined; no hysteresis was found. A multilayer adsorption equation is used to describe adequately the water sorption behaviour of cooked beef in the rante of water activities studied Copyright © 1976, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
IGLESIAS, H.A. CHIRIFE, J. |
| spellingShingle |
IGLESIAS, H.A. CHIRIFE, J. Equilibrium moisture contents of air dried beef. Dependence on drying temperature |
| author_facet |
IGLESIAS, H.A. CHIRIFE, J. |
| author_sort |
IGLESIAS, H.A. |
| title |
Equilibrium moisture contents of air dried beef. Dependence on drying temperature |
| title_short |
Equilibrium moisture contents of air dried beef. Dependence on drying temperature |
| title_full |
Equilibrium moisture contents of air dried beef. Dependence on drying temperature |
| title_fullStr |
Equilibrium moisture contents of air dried beef. Dependence on drying temperature |
| title_full_unstemmed |
Equilibrium moisture contents of air dried beef. Dependence on drying temperature |
| title_sort |
equilibrium moisture contents of air dried beef. dependence on drying temperature |
| url |
http://hdl.handle.net/20.500.12110/paper_09505423_v11_n6_p565_IGLESIAS |
| work_keys_str_mv |
AT iglesiasha equilibriummoisturecontentsofairdriedbeefdependenceondryingtemperature AT chirifej equilibriummoisturecontentsofairdriedbeefdependenceondryingtemperature |
| _version_ |
1807320918020587520 |