Premium
Detection of Quality Changes in Freeze‐Dried Beef by Measurement of the Sorption Isobar Hysteresis
Author(s) -
STRASSER JURGEN
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb14353.x
Subject(s) - isobar , sorption , hysteresis , chemistry , thermodynamics , materials science , chromatography , adsorption , physics , organic chemistry , condensed matter physics , nuclear physics , nucleon
SUMMARY— Experiments with cooked, freeze‐dried beef support previous evidence that changes in its physical and chemical properties are reflected in its water sorption characteristics. As a new approach, sorption isobars and their hysteresis were studied. In the reported temperature and pressure range, a decrease in the sorption capacity and in the area of the hysteresis loop was observed after 1 yr of storage.