Artículo
IGLESIAS, H.A.; CHIRIFE, J. "Equilibrium moisture contents of air dried beef. Dependence on drying temperature" (1976) International Journal of Food Science & Technology. 11(6):565-573
Estamos trabajando para incorporar este artículo al repositorio
Consulte la política de Acceso Abierto del editor
Abstract:
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
Registro:
| Documento: | Artículo |
| Título: | Equilibrium moisture contents of air dried beef. Dependence on drying temperature |
| Autor: | IGLESIAS, H.A.; CHIRIFE, J. |
| Filiación: | Departmeno de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina |
| Año: | 1976 |
| Volumen: | 11 |
| Número: | 6 |
| Página de inicio: | 565 |
| Página de fin: | 573 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1976.tb00759.x |
| Título revista: | International Journal of Food Science & Technology |
| Título revista abreviado: | Int. J. Food Sci. Technol. |
| ISSN: | 09505423 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v11_n6_p565_IGLESIAS |
Referencias:
- Brooks, J., (1958) Fundamental Aspects of the Dehydration of Foodstuffs, p. 8. , London, p., Society for Chemical Industry
- Bull, H.B., (1944) J. Amer. Chem. Soc., 66, p. 1499
- Bushuk, W., Winkler, C.A., (1957) Cereal Chem., 34, p. 73
- Connell, J.J., (1958) Fundamental Aspects of the Dehydration of Foodstuffs, p. 167. , London, p., Society for Chemical Industry
- Halsey, G., (1948) J. Chem. Phys., 16, p. 931
- Iglesias, H.A., Chirife, J., Lombardi, J.L., (1975) J. Fd Technol., 10, p. 289
- Iglesias, H.A., Chirife, J., Lombardi, J.L., (1975) J. Fd Technol., 10, p. 299
- Iglesias, H.A., Chirife, J., Lombardi, J.L., (1975) J. Fd Technol., 10, p. 385
- Iglesias, H.A., Chirife, J., B.E.T. monolayer values in dehydrated foods and food components (1976) Lebens.-Wiss. u. Technol., 9, p. 107
- Iglesias, H.A., Chirife, J., Isosteric heats of water vapour sorption on dehydrated foods. I. Analysis of the differential heat curves (1976) Lebens.-Wiss. u. Technol., 9, p. 116
- Iglesias, H.A., Chirife, J., Prediction of the effect of temperature on water sorption isotherms of food material (1976) J. Fd Technol., 11. , 109, 16
- Karel, M., (1968), p. 119. , In: Proceedings of the Meat Industry Research Conference, University of Chicago, March 21–22, p.,. American Meat Science Association‐American Meat Institute Foundation; Karel, M., Mizrahi, S., Labuza, T.P., (1971) Modern Packaging, 44, p. 54
- Labuza, T.P., (1968) Fd Technol., Champaign, 22, p. 15
- Labuza, T.P., Tannenbaum, S.R., Karel, M., (1970) Fd Technol., Champaign, 24, p. 543
- Labuza, T.P., Mizrahi, S., Karel, M., (1972), p. 150. , Trans. A.S.A.E; Leeder, J.D., Watt, I.C., (1974) J. Coll. Interf. Sci., 48, p. 339
- Loncin, M., Bimbenet, J.J., Lenges, J., (1968) J. Fd Technol., 3, p. 131
- MacKenzie, A.P., Luyet, B.J., (1967) Cryobiology, 3, p. 341
- McLaren, A.D., Rowen, J.W., Sorption of water vapor by proteins and polymers: A review (1951) Journal of Polymer Science, 7, p. 289
- Palnitkar, M.P., Heldman, D.R., (1971) J. Fd Sci., 36, p. 1015
- Pauling, L., (1945) J. Am. Chem. Soc., 67, p. 555
- Salwin, H., Slawson, V., (1959) Fd Technol., Champaign, 13, p. 715
- Saravacos, G.D., Stinchfield, R.M., Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze-Dried Food Materials (1965) Journal of Food Science, 30, p. 779
- Sharp, J.G., (1953), Dep. Sci. Industr. Res., London, Spec. Rep. Food Invest. Bd 1953, No. 57; Sharp, J.G., Rolfe, E.J., (1958) Fundamental Aspects of the Dehydration of Foodstuffs, p. 197. , London, p., Society for Chemical Industry
- Shaw, T.M., (1944) J. Chem. Phys., 12, p. 391
- Speakman, J.B., (1944) Trans Faraday Soc., 40, p. 6
- Sponsler, O.L., Bath, J.D., Ellis, J.W., (1940) J. Phys. Chem., 44, p. 996
- Wilson, R.E., Humidity Control by Means of Sulfuric Acid Solutions, with Critical Compilation of Vapor Pressure Data. (1921) Journal of Industrial & Engineering Chemistry, 13, p. 326
- Wolf, M., Walker, J.E., Kapsalis, J.G., (1972) J. agric. Fd Chem., 20, p. 1073
- Young, J.F., (1967) J. appl. Chem., Lond., 17, p. 241
Citas:
---------- APA ----------
IGLESIAS, H.A. & CHIRIFE, J. (1976) . Equilibrium moisture contents of air dried beef. Dependence on drying temperature. International Journal of Food Science & Technology, 11(6), 565-573.http://dx.doi.org/10.1111/j.1365-2621.1976.tb00759.x
---------- CHICAGO ----------
IGLESIAS, H.A., CHIRIFE, J. "Equilibrium moisture contents of air dried beef. Dependence on drying temperature" . International Journal of Food Science & Technology 11, no. 6 (1976) : 565-573.http://dx.doi.org/10.1111/j.1365-2621.1976.tb00759.x
---------- MLA ----------
IGLESIAS, H.A., CHIRIFE, J. "Equilibrium moisture contents of air dried beef. Dependence on drying temperature" . International Journal of Food Science & Technology, vol. 11, no. 6, 1976, pp. 565-573.http://dx.doi.org/10.1111/j.1365-2621.1976.tb00759.x
---------- VANCOUVER ----------
IGLESIAS, H.A., CHIRIFE, J. Equilibrium moisture contents of air dried beef. Dependence on drying temperature. Int. J. Food Sci. Technol. 1976;11(6):565-573.http://dx.doi.org/10.1111/j.1365-2621.1976.tb00759.x
