SciELO - Scientific Electronic Library Online

 
vol.21 issue2ANTIMICROBIAL ACTIVITY OF PROPOLIS AND ITS EFFECT ON THE PHYSICOCHEMICAL AND SENSORAL CHARACTERISTICS IN SAUSAGESFREQUENCY OF COPRESCRIPTION AND POTENTIAL RISK OF BRONCHOSPASM IN COLOMBIAN PATIENTS USERS OF TOPICAL ANTIGLAUCOMATOUS BETABLOCKERS AND BRONCHODILATORS author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Vitae

Print version ISSN 0121-4004

Abstract

GONZALEZ HURTADO, María Isabel et al. DESORPTION ISOTHERMS DETERMINATION IN COOKED PORK HAM STORED BETWEEN 4°C AND 12°C. Vitae [online]. 2014, vol.21, n.2, pp.97-106. ISSN 0121-4004.

Rationale: The sorption isotherms describe the thermodynamic relationship between the water activity (aw) and the dry basis moisture content (grams of water / grams of dry mass) for a food product, at constant pressure and temperature. The isotherms can be of adsorption or desorption. Knowing them is of great importance within the food industry, as they provide information needed for the selection of package material, shelf-life prediction, and moisture content evolution during storage time. Objective: To evaluate the relationship between moisture and aw within a boiled ham using isotherms of desorption at several storage temperatures. Methods: To run the analysis two independent lots of ham were used to evaluate the physical-chemical composition, they were later stored in a storage chamber set at (4, 8 and 12°C) of temperature. The process used to determine the sorption isotherm curves was recommended by the Cost 90 project, using a range for aw between 0,123 and 0,958 respectively. The experimental data were modeled using four different empirical models (Oswin, Caurie, Smith and Henderson) as well as two theoretical ones (Guggenheim Anderson of Boer (GAB), and Brunauer, Emmett and Teller (BET)), these methods are usually applied within the food industry. The fit quality was evaluated using the Average Mean Error (%E), the Root Mean Squared Error (RMSE), and the Sum of Squares for Errors (SSE) respectively. The data was analyzed through non-linear models, using the Minimum Squares method, and the models showing the best fit were selected. Results: Related to desorption kinetic, it was observed that the models proposed by GAB, BET, and Oswin had a better fit to the experimental data at the storage temperatures given above. Conclusion: In the ham desorption isotherms do not show dependency with temperature. The curves show a Type III behavior due to their affinity and interaction between the multicomponent system and the surrounding water.

Keywords : Ham; isotherm; kinetics; modeling; sorption.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )