Characterization and sorption isotherm of dehydrated beef made in Nigeria

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...

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Bibliographic Details
Main Authors: Issoufou Amadou, Halima O. Diadie, Olasunkanmi S. Gbadamosi, Charles T. Akanbi
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:Cogent Food & Agriculture
Subjects:
isotherms
monolayer values
water activity
dehydrated meat
Online Access:http://dx.doi.org/10.1080/23311932.2019.1710440

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