Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniv Fed Alfenas Unifal-
Autor(es): dc.contributorCtr Tecnol Carne Galicia-
Autor(es): dc.creatorLeonardo Betiol, Lilian Fachin [UNESP]-
Autor(es): dc.creatorEvangelista, Rodrigo Rodrigues [UNESP]-
Autor(es): dc.creatorRibeiro Sanches, Marcio Augusto [UNESP]-
Autor(es): dc.creatorBasso, Rodrigo Correa-
Autor(es): dc.creatorGullon, Beatriz-
Autor(es): dc.creatorLorenzo, Jose M.-
Autor(es): dc.creatorSilva Barretto, Andrea Carla da [UNESP]-
Autor(es): dc.creatorRomero, Javier Telis [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:10:24Z-
Data de disponibilização: dc.date.available2022-02-22T00:10:24Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2020.109112-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/196768-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/196768-
Descrição: dc.descriptionIn this research, the sorption isotherms of seven brands of commercial dry-cured ham with different chemical composition were assessed simulating the conditions of storage at three temperatures. For this purpose, the dry-cured hams were chemically analyzed and their sorption isotherms were determined at 7, 17 and 27 degrees C through the static gravimetric method. The sorption isotherms corresponded to the characteristics of BET III type isotherm due to the high protein content and soluble compounds as salts present in the samples. The experimental data were fitted using GAB, Peleg, Oswin and Henderson models, being the GAB model the one which best described the isotherms of sorption since it presented the best adjustment (R-Adj(2) >= 0.999 and RMSE <= 0.023). The equilibrium moisture content of the dry-cured ham decreased with increasing temperature. The different chemical composition of the samples, mostly in terms of the sodium chloride content affected the moisture sorption isotherms. The results indicated that at a given water activity, equilibrium moisture content increased when the NaCl content increased at all temperatures evaluated.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionCYTED-
Descrição: dc.descriptionUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas IBILCE, Dept Engn & Tecnol Alimentos, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionUniv Fed Alfenas Unifal, Inst Ciencia & Tecnol, BR-37715400 Pocos De Caldas, MG, Brazil-
Descrição: dc.descriptionCtr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, Spain-
Descrição: dc.descriptionUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas IBILCE, Dept Engn & Tecnol Alimentos, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionCYTED: 119RT0568-
Formato: dc.format7-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier B.V.-
Relação: dc.relationLwt-food Science And Technology-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectMathematical modelling-
Palavras-chave: dc.subjectEquilibrium moisture-
Palavras-chave: dc.subjectWater activity-
Palavras-chave: dc.subjectSodium chloride content-
Título: dc.titleInfluence of temperature and chemical composition on water sorption isotherms for dry-cured ham-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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