Evaluation of some factors useful for the mathematical prediction of moisture gain by packaged dried beef

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Abstract
Summary: Several factors were evaluated which may be useful for the mathematical prediction of moisture gain by air dried beef packeaged in flexible films. the absence of significant moisture gradients inside a package of dried beef pieces during storage with external water transfer was experimentally verified. This condition of equilibrium greatly facilitates the mathematical analysis of moisture gain during storage. It is also shown that the temperature at which the beef was dried may considerably affect the prediction of the kinetics of moisture gain. This is due to the influence of drying temperature on the equilibrium moisture content of dir dried beef. Finally, it is shown the type of results which should be expected when different isotherm equations, including a single straight line, are used to describe the water sorption behaviour of beef.