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
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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