Aktaş N, Gürses A
Food Engineering Department, Agricultural College, Atatürk University, 25240 Erzurum, Turkey.
Meat Sci. 2005 Nov;71(3):571-6. doi: 10.1016/j.meatsci.2005.04.042. Epub 2005 Jul 11.
Moisture sorption characteristics of dehydrated pastirma were investigated at 15°C, 20°C and 30°C over a water activity (a(w)) range of 0.2-0.9. Sigmoidal (type-II) adsorption isotherms were observed for pastirma. The experimental sorption data obtained were applied to the Halsey, Harkins-Jura, Smith, BET, Henderson, Freundlich and GAB isotherm equations to test fitness of these equations to pastirma. The order of the best fit of sorption data obtained for pastirma at 15°C, 20°C and 30°C in all the range of a(w) studied (0.2-0.9) was Harkins-Jura>Halsey>BET>Smith>Freundlich>GAB>Henderson, respectively. In the range a(w) 0.2-0.55, BET model has a better fit than in the range a(w) 0.2-0.9. Isosteric heats of adsorption were evaluated by applying the Clausius-Clapeyron equation to experimental isotherms and decreased with increasing moisture content.
在15°C、20°C和30°C条件下，研究了脱水干腌牛肉在0.2 - 0.9的水分活度（a(w)）范围内的吸湿特性。观察到干腌牛肉呈现S形（II型）吸附等温线。将获得的实验吸附数据应用于Halsey、Harkins-Jura、Smith、BET、Henderson、Freundlich和GAB等温线方程，以检验这些方程对干腌牛肉的适用性。在研究的所有水分活度范围（0.2 - 0.9）内，15°C、20°C和30°C下干腌牛肉吸附数据的最佳拟合顺序分别为Harkins-Jura > Halsey > BET > Smith > Freundlich > GAB > Henderson。在水分活度范围a(w) 0.2 - 0.55内，BET模型的拟合效果优于在水分活度范围a(w) 0.2 - 0.9内的拟合效果。通过将克劳修斯 - 克拉佩龙方程应用于实验等温线来评估等量吸附热，等量吸附热随水分含量的增加而降低。
