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Measurement of water activity of cured-cooked pork meat under various temperatures.

Author(s) : DELGADO A. E., SUN D. W.

Summary

Moisture desorption data of cured and cooked pork meat were obtained at different temperatures in the range of 10-50 °C and the characteristic parameters of various sorption equations tested that take into account the effect of temperature were determined. The results indicate that Models by Iglesias & Chirife (1976; 1995) and Ferro Fontan et al. (1982) gave the best description for the experimental data. Since it is common to assume water activity being equal to 1 during cooling or freezing processes, the incorporation of the temperature-dependent water activity in heat and mass transfer equations may result in more accurate results. The models presented can be also of value for predicting the shelf life behaviour of cured and cooked pork at different storage temperatures.

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Pages: 2001-1

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Details

  • Original title: Measurement of water activity of cured-cooked pork meat under various temperatures.
  • Record ID : 2005-1354
  • Languages: English
  • Source: Rapid Cooling of Food.
  • Publication date: 2001/03/28

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