Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda
        Busca avançada

Botão Atualizar

Botão Atualizar

Ordenar por: 

RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 1
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Water sorption isotherms of cooked hams as affected by temperature and chemical composition Ciênc. Tecnol. Aliment.
BARRETTO,Tiago Luis; POLACHINI,Tiago Carregari; BARRETTO,Andrea Carla da Silva; TELIS-ROMERO,Javier.
Abstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mathematical modelling; Equilibrium moisture content; Water activity; Protein; Fat.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677
Registros recuperados: 1
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita
Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional