Desorption Isotherms for Chicken Breast Meat from4°C to 30°C

摘要

Desorption isotherms of chicken breast meat were obtained at different temperatures inthe range of 4-30°C and at eight levels of salts solutions using the Novasina AWC203 multi-channelsystem. Several models were tested to describe the experimental sorption data. The Ferro Fontanmodel followed by the GAB equation gave the best fit for the range of water activity (0.25-0.94) andtemperatures, and the characteristic parameters that take into account the effect of temperature weredetermined. These models may be used in food product and process development, food engineeringand industrial quality control.