Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef

Emre Kabil; Nesimi Aktas; Ercan Balci

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Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef

机译：氯化钠，亚硝酸钠和温度对预先冷冻牛肉解吸等温线的影响

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Moisture desorption isotherms of beef were determined in the relative humidity range of 23 to 90% at 5,15 and 25 ℃ and at 2.5% NaCl and 2.5% NaCl + 150 ppm NaNO_2 content. Desorption isotherms were found to be typical type II sigmoid. The water content at equilibrium was higher in beef with NaCl and NaCl + NaNO_2 than control samples. Experimental data were fitted to various mathematical models and it was found that the Peleg model was best in describing the equilibrium moisture content relationship for beef samples over the entire range of temperatures. The net isosteric heat of sorption was estimated from equilibrium desorption data, using the Clausius-Clapeyron equation. Isosteric heats of desorption were found to increase with decreasing moisture content.

机译：测定牛肉在5.15和25℃的相对湿度范围为23％至90％以及2.5％NaCl和2.5％NaCl + 150 ppm NaNO_2含量时的水分脱附等温线。发现解吸等温线是典型的II型乙状结肠。含有NaCl和NaCl + NaNO_2的牛肉的平衡水分含量高于对照样品。实验数据适合各种数学模型，并且发现Peleg模型最能描述整个温度范围内牛肉样品的平衡水分含量关系。使用克劳修斯-克拉珀龙方程，根据平衡解吸数据估算净等距吸附热。发现等渗的解吸热随着水分含量的降低而增加。

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来源
《Meat Science》 |2012年第4期|p.932-938|共7页
作者
Emre Kabil; Nesimi Aktas; Ercan Balci;
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作者单位

Ataturk University, Agricultural Faculty, Food Engineering Department, 25240 Erzurum, Turkey;

Ataturk University, Agricultural Faculty, Food Engineering Department, 25240 Erzurum, Turkey;

Ataturk University, Faculty of Medicine, Department of Radiation Oncology, 25240 Erzurum, Turkey;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
desorption isotherm; isosteric heat; previously frozen beef;

机译：解吸等温线等排热先前冷冻的牛肉;

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Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef

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