ShareMOISTURE ISOTHERMS OF A PROCESSED MEAT PRODUCT: BOLOGNA.
Author(s) : IGBEKA J. C., BLAISDELL J. L.
Type of article: Article
Summary
A STUDY WAS CARRIED OUT TO OBTAIN MOISTURE ISOTHERMS OF AN INTERMEDIATE-MOISTURE PROCESSED MEAT PRODUCT AT A REFRIGERATED AND THREE AMBIENT TEMPERATURES. RESULTS SHOWED THAT THE ISOTHERMS WERE SIGMOIDAL IN SHAPE. THE HENDERSON EQUATION WAS APPLIED AND ANALYSED. IT WAS FOUND THAT THE STORAGE STABILITY OF THE PRODUCT IS MAINTAINED AT 278 K (5 DEG C). HEATS OF DESORPTION WERE PRESENTED.
Details
- Original title: MOISTURE ISOTHERMS OF A PROCESSED MEAT PRODUCT: BOLOGNA.
- Record ID : 1983-0157
- Languages: English
- Source: J. Food Technol. - vol. 17 - n. 1
- Publication date: 1982/02
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Meat; Chilling; Sausage; Meat product; Humidity
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