title: Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product).
abstract: 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.
authors: Food Engineering Department, Agricultural College, Atatürk University, 25240 Erzurum, Turkey.
authors: N
authors: N
authors: Aktaş
authors: A
authors: A
authors: Gürses