Water desorption characteristics of raw goat meat: Effect of temperature

• Published in: Journal of food engineering 2006-07, Vol.75 (2), p.228-236
• Main Authors: Singh, R.R.B., Rao, K.H., Anjaneyulu, A.S.R., Patil, G.R.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Bound water; desorption; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; goat meat; isosteric heat of sorption; Isosteric heats of sorption; mathematical models; Monolayer moisture; Pore size; porosity; Raw goat meat; raw meat; red meat; Sorption isotherm models; sorption isotherms; temperature; water activity; water content
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2005.04.013

Moisture desorption isotherms of raw goat meat were obtained at 10, 25 and 50 °C. Sigmoid desorption isotherms were observed for these samples. The sorption data were analyzed using mathematical equations of BET, Caurie, Halsey, modified Mizrahi, Oswin and GAB. The modified Mizrahi and GAB equations gave the best fit over the entire temperature range. The temperature dependence of GAB constants was evaluated and excellent fit was obtained. The net isosteric heats of sorption were calculated by applying Clausius–Clapeyron equations. The GAB and BET monolayer moisture values were not significantly different ( P > 0.01) and decreased with increasing temperature. Number of adsorbed monolayers, density and amount of bound water and surface area of adsorption (Caurie’s equations) also decreased as the sorption temperature increased. The pores, in general, enlarged with rising temperature.