Water sorption isotherms of cooked hams as affected by temperature and chemical composition

Detalhes bibliográficos
Autor(a) principal: BARRETTO,Tiago Luis
Data de Publicação: 2019
Outros Autores: POLACHINI,Tiago Carregari, BARRETTO,Andrea Carla da Silva, TELIS-ROMERO,Javier
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677
Resumo: Abstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage temperature. The differences in chemical composition between the samples affect the desorption isotherms. The higher the content and availability of the protein or the lower the fat content, the higher the equilibrium moisture content of the product.
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spelling Water sorption isotherms of cooked hams as affected by temperature and chemical compositionmathematical modellingequilibrium moisture contentwater activityproteinfatAbstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage temperature. The differences in chemical composition between the samples affect the desorption isotherms. The higher the content and availability of the protein or the lower the fat content, the higher the equilibrium moisture content of the product.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.04218info:eu-repo/semantics/openAccessBARRETTO,Tiago LuisPOLACHINI,Tiago CarregariBARRETTO,Andrea Carla da SilvaTELIS-ROMERO,Javiereng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300677Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Water sorption isotherms of cooked hams as affected by temperature and chemical composition
title Water sorption isotherms of cooked hams as affected by temperature and chemical composition
spellingShingle Water sorption isotherms of cooked hams as affected by temperature and chemical composition
BARRETTO,Tiago Luis
mathematical modelling
equilibrium moisture content
water activity
protein
fat
title_short Water sorption isotherms of cooked hams as affected by temperature and chemical composition
title_full Water sorption isotherms of cooked hams as affected by temperature and chemical composition
title_fullStr Water sorption isotherms of cooked hams as affected by temperature and chemical composition
title_full_unstemmed Water sorption isotherms of cooked hams as affected by temperature and chemical composition
title_sort Water sorption isotherms of cooked hams as affected by temperature and chemical composition
author BARRETTO,Tiago Luis
author_facet BARRETTO,Tiago Luis
POLACHINI,Tiago Carregari
BARRETTO,Andrea Carla da Silva
TELIS-ROMERO,Javier
author_role author
author2 POLACHINI,Tiago Carregari
BARRETTO,Andrea Carla da Silva
TELIS-ROMERO,Javier
author2_role author
author
author
dc.contributor.author.fl_str_mv BARRETTO,Tiago Luis
POLACHINI,Tiago Carregari
BARRETTO,Andrea Carla da Silva
TELIS-ROMERO,Javier
dc.subject.por.fl_str_mv mathematical modelling
equilibrium moisture content
water activity
protein
fat
topic mathematical modelling
equilibrium moisture content
water activity
protein
fat
description Abstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage temperature. The differences in chemical composition between the samples affect the desorption isotherms. The higher the content and availability of the protein or the lower the fat content, the higher the equilibrium moisture content of the product.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.04218
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.3 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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