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Moisture Isotherms for Uncooked Meat Emulsions of Different Composition
Author(s) -
MITTAL G. S.,
USBORNE W. R.
Publication year - 1985
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.1365-2621.1985.tb10537.x
Subject(s) - sorption , moisture , composition (language) , chemistry , water content , food science , water activity , thermodynamics , equilibrium moisture content , chromatography , adsorption , organic chemistry , physics , philosophy , linguistics , geotechnical engineering , engineering
The equilibrium moisture content of meat emulsions was obtained at different temperatures and fat‐protein ratios. Various models were modified after considering the model constants as functions of product temperature and fat‐protein ratio. These models were then fitted to predict the major portion of the isotherms. All models except one provided an adequate fit to the experimental data. The heat of de‐sorption/sorption decreases with increase in moisture content and approaches a constant value.