Water sorption isotherms of cooked hams as affected by temperature and chemical composition
Main Author: | |
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Publication Date: | 2019 |
Other Authors: | , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677 |
Summary: | 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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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 |
_version_ |
1752126324167671808 |