Ataturk University, Agricultural Faculty, Food Engineering Department, Erzurum, Turkey.
Meat Sci. 2012 Apr;90(4):932-8. doi: 10.1016/j.meatsci.2011.11.035. Epub 2011 Dec 8.
Moisture desorption isotherms of beef were determined in the relative humidity range of 23 to 90% at 5, 15 and 25°C 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.
牛肉的解吸等温线在相对湿度为 23%至 90%、温度为 5°C、15°C 和 25°C 以及 2.5%NaCl 和 2.5%NaCl+150ppmNaNO(2)条件下进行了测定。解吸等温线呈典型的 II 型曲线。与对照样品相比，含有 NaCl 和 NaCl+NaNO(2)的牛肉的平衡水分含量更高。实验数据拟合到各种数学模型中，结果表明，Peleg 模型最适合描述整个温度范围内牛肉样品的平衡水分含量关系。根据克劳修斯-克拉佩龙方程，从平衡解吸数据估算了净等焓吸附。发现解吸等焓随水分含量的降低而增加。
