TITLE

Experimental and mathematical study of desorption isotherms of Tunisian Sardine (Sardinella aurita)

AUTHOR(S)
Hadrich, Bilel; Boudhrioua, Nourhène; Kechaou, Nabil
PUB. DATE
December 2008
SOURCE
Food & Bioproducts Processing: Transactions of the Institution o;Dec2008, Vol. 86 Issue 4, p242
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Desorption isotherms of sardine muscles were determined at three temperatures (25, 35 and 50°C) for a water activity range varying from 0.10 to 0.75. Gravimetric static methods using saturated salt solutions were used (continuous and discontinuous measurements). Six models were taken from the literature to describe experimental desorption isotherms. The OSWIN model shows the best fit of the experimental data. The net isosteric heat of desorption and the isosteric heat of desorption were determined by using the CLAUSIUS—CLAPEYRON equation. The isosteric heat of desorption decreases continuously with the increase of the equilibrium moisture content. A mathematical correlation was established between the isosteric heat of desorption and equilibrium moisture content.
ACCESSION #
36152509

 

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