Moisture isotherms of a processed meat product—Bologna
- 1 February 1982
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 17 (1) , 37-46
- https://doi.org/10.1111/j.1365-2621.1982.tb00157.x
Abstract
Summary: A study was carried out to obtain moisture isotherms of an intermediate‐moisture processed meat product at a refrigerated and three ambient temperatures. Results showed that the isotherms were sigmoidal in shape. The Henderson equation was applied and analysed. It was found that the storage stability of the product is maintained at 5°C. Heats of desorption were presented.Keywords
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