Sorption properties of dry cured ham

Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant eff...

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Autores principales: Mujica, F.J., Martinez, E.J., Bercovich, F.C., Bonino, N.B., Alzamora, S.M.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v22_n3_p89_Mujica
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00236438_v22_n3_p89_Mujica2023-10-03T14:33:52Z Sorption properties of dry cured ham Mujica, F.J. Martinez, E.J. Bercovich, F.C. Bonino, N.B. Alzamora, S.M. Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant effect on the moisture sorption at higher aw. Equilibrium moisture content increased as the temperature decreased at aw below 0.75 but the opposite occurred above this value. An empirical equation was used to describe adequately the water sorption behaviour of cured raw ham in the range of aw, studied. © 1989 Academic Press Limited. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v22_n3_p89_Mujica
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Moisture adsorption and desorption isotherms at 20, 30 and 40 °C for dry cured hams over a water activity (aw) range 0.56-0.91 were determined. The effect of changes in sodium chloride and fat contents was also analyzed. No hysteresis was observed. Composition appeared to have a very significant effect on the moisture sorption at higher aw. Equilibrium moisture content increased as the temperature decreased at aw below 0.75 but the opposite occurred above this value. An empirical equation was used to describe adequately the water sorption behaviour of cured raw ham in the range of aw, studied. © 1989 Academic Press Limited.
format JOUR
author Mujica, F.J.
Martinez, E.J.
Bercovich, F.C.
Bonino, N.B.
Alzamora, S.M.
spellingShingle Mujica, F.J.
Martinez, E.J.
Bercovich, F.C.
Bonino, N.B.
Alzamora, S.M.
Sorption properties of dry cured ham
author_facet Mujica, F.J.
Martinez, E.J.
Bercovich, F.C.
Bonino, N.B.
Alzamora, S.M.
author_sort Mujica, F.J.
title Sorption properties of dry cured ham
title_short Sorption properties of dry cured ham
title_full Sorption properties of dry cured ham
title_fullStr Sorption properties of dry cured ham
title_full_unstemmed Sorption properties of dry cured ham
title_sort sorption properties of dry cured ham
url http://hdl.handle.net/20.500.12110/paper_00236438_v22_n3_p89_Mujica
work_keys_str_mv AT mujicafj sorptionpropertiesofdrycuredham
AT martinezej sorptionpropertiesofdrycuredham
AT bercovichfc sorptionpropertiesofdrycuredham
AT boninonb sorptionpropertiesofdrycuredham
AT alzamorasm sorptionpropertiesofdrycuredham
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