Affiliation:
1. NEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ
Abstract
Dry ground meat is a cooked meat product. It is a popular meat product in Central Anatolian Region of Turkey. Calf plate or flank meats and intermuscular fats are used in the production of dry ground meat. In this study, sorption isotherms were determined using nine different salt solutions (0.1-0.9 aw) having different relative humidity values at 5, 15 and 25°C. From the experimental data obtained, it was found that the sorption isotherms had Type-II characteristics. The obtained experimental data were applied to Iglesias-Chirife, Oswin, BET, Harkins-Jura, Smith, Henderson, Halsey, GAB, Peleg. Iglesias-Chirife and Peleg equations were revealed the best fitting. Isosteric heats of adsorption were evaluated by applying the Clausius-Clapeyron equation to experimental isotherms and decreased with increasing moisture content.
Publisher
Association of Food Technology, Turkey
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