Characterization and sorption isotherm of dehydrated beef made in Nigeria
Sorption isotherms of dehydrated beef were determined at room temperature and Brunauer, Emmett and Teller (BET) isotherm model and Guggenhein, Aderson and Boer isotherm model were used to calculate the monolayer values. It was found that the isotherms were similar and they all exhibited BET type sha...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2019.1710440 |
| _version_ | 1819118591383961600 |
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| author | Issoufou Amadou Halima O. Diadie Olasunkanmi S. Gbadamosi Charles T. Akanbi |
| author_facet | Issoufou Amadou Halima O. Diadie Olasunkanmi S. Gbadamosi Charles T. Akanbi |
| author_sort | Issoufou Amadou |
| collection | DOAJ |
| description | Sorption isotherms of dehydrated beef were determined at room temperature and Brunauer, Emmett and Teller (BET) isotherm model and Guggenhein, Aderson and Boer isotherm model were used to calculate the monolayer values. It was found that the isotherms were similar and they all exhibited BET type shape (sigmoid). At both desorption and adsorption, samples adsorbed moisture at the 0.9 water activity which resulted in mould growth. The monolayer values were quite useful in assessing the storage stabilities of dehydrated meat. |
| first_indexed | 2024-12-22T05:51:19Z |
| format | Article |
| id | doaj.art-191515f1b7eb48b0b2f0babc455a08f3 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-22T05:51:19Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-191515f1b7eb48b0b2f0babc455a08f32022-12-21T18:36:51ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322019-01-015110.1080/23311932.2019.17104401710440Characterization and sorption isotherm of dehydrated beef made in NigeriaIssoufou Amadou0Halima O. Diadie1Olasunkanmi S. Gbadamosi2Charles T. Akanbi3Dan Dicko Dankoulodo University of MaradiUniversity Abdou MoumouniObafemi Awolowo UniversityObafemi Awolowo UniversitySorption isotherms of dehydrated beef were determined at room temperature and Brunauer, Emmett and Teller (BET) isotherm model and Guggenhein, Aderson and Boer isotherm model were used to calculate the monolayer values. It was found that the isotherms were similar and they all exhibited BET type shape (sigmoid). At both desorption and adsorption, samples adsorbed moisture at the 0.9 water activity which resulted in mould growth. The monolayer values were quite useful in assessing the storage stabilities of dehydrated meat.http://dx.doi.org/10.1080/23311932.2019.1710440isothermsmonolayer valueswater activitydehydrated meat |
| spellingShingle | Issoufou Amadou Halima O. Diadie Olasunkanmi S. Gbadamosi Charles T. Akanbi Characterization and sorption isotherm of dehydrated beef made in Nigeria Cogent Food & Agriculture isotherms monolayer values water activity dehydrated meat |
| title | Characterization and sorption isotherm of dehydrated beef made in Nigeria |
| title_full | Characterization and sorption isotherm of dehydrated beef made in Nigeria |
| title_fullStr | Characterization and sorption isotherm of dehydrated beef made in Nigeria |
| title_full_unstemmed | Characterization and sorption isotherm of dehydrated beef made in Nigeria |
| title_short | Characterization and sorption isotherm of dehydrated beef made in Nigeria |
| title_sort | characterization and sorption isotherm of dehydrated beef made in nigeria |
| topic | isotherms monolayer values water activity dehydrated meat |
| url | http://dx.doi.org/10.1080/23311932.2019.1710440 |
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