I2M UMR 5295, dépt TREFLE, Bordeaux, France.
I2M UMR 5295, dépt TREFLE, Bordeaux, France.
Meat Sci. 2014 Apr;96(4):1417-24. doi: 10.1016/j.meatsci.2013.12.009. Epub 2013 Dec 24.
Desorption isotherms for fresh beef were determined at 30, 40 and 50°C by the static gravimetric method. The resulting isotherms exhibited a type II sigmoid shape. The BET, GAB and Halsey models were used to fit these experimental data. The GAB model was most accurate for all temperatures and all levels of water activity, followed by the BET and Halsey models. The temperature dependence of GAB constants was estimated. The isosteric heat of desorption and its evolution in relation to moisture content were calculated using Clausius-Clapeyron equations. The monolayer moisture content was determined using the GAB model: it decreased as the temperature increased. The density of bound water, the number of adsorption sites, the sorption surface area and the percentage of bound water were calculated using the Caurie equation: all these quantities decreased as the temperature increased. The Kelvin and Halsey equations were used for calculation of pore size, which increases with an increase in moisture levels and sorption temperature.
通过静态重量法测定了新鲜牛肉在 30、40 和 50°C 下的解吸等温线。得到的等温线呈 II 型 S 形。使用 BET、GAB 和 Halsey 模型拟合这些实验数据。GAB 模型在所有温度和所有水分活度水平下的准确性最高，其次是 BET 和 Halsey 模型。估计了 GAB 常数随温度的变化。使用克劳修斯-克拉佩龙方程计算了解吸的等焓和其与水分含量的关系。使用 GAB 模型确定了单层水分含量：随着温度的升高而降低。使用 Caurie 方程计算了结合水的密度、吸附位点数、吸附表面积和结合水的百分比：所有这些数量都随着温度的升高而降低。使用 Kelvin 和 Halsey 方程计算了孔径，随着水分水平和吸附温度的增加而增加。
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