Characterization and sorption isotherm of dehydrated beef made in Nigeria

被引：5
|
作者：
Amadou, Issoufou [1 ]
Diadie, Halima O. [2 ]
Gbadamosi, Olasunkanmi S. [3 ]
Akanbi, Charles T. [3 ]
机构：
[1] Dan Dicko Dankoulodo Univ Maradi, Fac Agr & Environm Sci, Lab Food Sci & Technol, Maradi, Niger
[2] Univ Abdou Moumouni, Fac Agron, Res Lab Hyg & Food Nutr Sci, Niamey, Niger
[3] Obafemi Awolowo Univ, Dept Food Sci & Technol, Ife, Osun State, Nigeria
来源：
COGENT FOOD & AGRICULTURE | 2020年 / 5卷 / 01期
关键词：
isotherms; monolayer values; water activity; dehydrated meat; HYDROLYSATE;
D O I：
10.1080/23311932.2019.1710440
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Sorption isotherms of dehydrated beef were determined at room temperature and Brunauer, Emmett and Teller (BET) isotherm model and Guggenhein, Aderson and Boer isotherm model were used to calculate the monolayer values. It was found that the isotherms were similar and they all exhibited BET type shape (sigmoid). At both desorption and adsorption, samples adsorbed moisture at the 0.9 water activity which resulted in mould growth. The monolayer values were quite useful in assessing the storage stabilities of dehydrated meat.
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页数：12
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