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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| Autores principales: | , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v11_n6_p565_IGLESIAS |
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| Sumario: | 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 |
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