Characterization and sorption isotherm of dehydrated beef made in Nigeria

Abstract

Sorption isotherms of dehydrated beef were determined at room temperature and Brunauer, Emmett and Teller (BET) isotherm model and Guggenhein, Aderson and Boer isotherm model were used to calculate the monolayer values. It was found that the isotherms were similar and they all exhibited BET type shape (sigmoid). At both desorption and adsorption, samples adsorbed moisture at the 0.9 water activity which resulted in mould growth. The monolayer values were quite useful in assessing the storage stabilities of dehydrated meat.

Keywords

• isotherms
• monolayer values
• water activity
• dehydrated meat