Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat.

@article{Clemente2009DesorptionIA,
  title={Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat.},
  author={Gonzalo Clemente and Jos{\'e} Bon and Jos{\'e} Benedito and A. Mulet},
  journal={Meat science},
  year={2009},
  volume={82 4},
  pages={413-8}
}
Some meat products involve drying previously frozen pork meat, which makes the knowledge of sorption characteristics very important for the design and management of meat dehydration processes. The sorption isotherms of raw pork meat from the Biceps femoris and Semimembranosus muscles were determined at four temperatures: 25, 30, 35 and 40°C. The experimental results were modelled using the GAB (Guggenheim, Anderson and De Boer) model. The effect of temperature was also taken into account to… CONTINUE READING