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: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/fst.04218
http://hdl.handle.net/11449/183724
Resumo: AbstractThis 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 activityproteinfatAbstractThis 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.Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de AlimentosInstituto Federal de São PauloUniversidade Estadual Paulista Departamento de Engenharia e Tecnologia de AlimentosSociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade Estadual Paulista (Unesp)Instituto Federal de São PauloBarretto, Tiago LuisPolachini, Tiago CarregariBarretto, Andrea Carla Da SilvaTelis-romero, Javier2019-10-03T17:31:22Z2019-10-03T17:31:22Z2019-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article677-683application/pdfhttp://dx.doi.org/10.1590/fst.04218Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 39, n. 3, p. 677-683, 2019.0101-2061http://hdl.handle.net/11449/18372410.1590/fst.04218S0101-20612019000300677S0101-20612019000300677.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-11-29T06:13:34Zoai:repositorio.unesp.br:11449/183724Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-29T06:13:34Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Instituto Federal de São Paulo
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 AbstractThis 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 2019-10-03T17:31:22Z
2019-10-03T17:31:22Z
2019-09-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/fst.04218
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 39, n. 3, p. 677-683, 2019.
0101-2061
http://hdl.handle.net/11449/183724
10.1590/fst.04218
S0101-20612019000300677
S0101-20612019000300677.pdf
url http://dx.doi.org/10.1590/fst.04218
http://hdl.handle.net/11449/183724
identifier_str_mv Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 39, n. 3, p. 677-683, 2019.
0101-2061
10.1590/fst.04218
S0101-20612019000300677
S0101-20612019000300677.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 677-683
application/pdf
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 SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965108300939264

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