Modelling of desorption isotherms for dried meat: New approach and newly applied model

Přemysl Richtr, Josef Bauer, Svatopluk Henke and Rudolf Ševčík
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Přemysl Richtr: Department of Chemical Engineering, Faculty of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic
Josef Bauer: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Svatopluk Henke: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Rudolf Ševčík: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2024, vol. 42, issue 1, 55-63

Abstract: In this paper, desorption isotherms of two jerky products were studied (whole-muscle jerky - sample 1 and minced jerky - sample 2). The work focused on the comparison of the Dynamic Dewpoint Isotherm (DDI) method and the Saturated Salt Slurry (SSS) method and testing the newly applied model for modelling desorption isotherms for dried meat. Data were statistically processed using 8 models [Guggenheim-Anderson-de Boer (GAB), Double Log Polynomial (DLP), Henderson, Chin, Smith, Oswin, Hasley, and newly applied model] and statistically evaluated using coefficient of determination (R2), root mean squared error (RMSE) and mean relative percentage deviation (P-value). The DLP model (25 °C) reached R2 ≥ 0.999, P-value ≤ 1.84 for DDI, and R2 ≥ 0.998, P-value ≤ 4.37 for SSS method. The GAB model reached R2 ≥ 0.997, P-value ≤ 2.58 for DDI, and for SSS method the GAB model reached R2 ≥ 0.998, P-value ≤ 5.47. The new model reached P-value ≤ 5.73 for DDI and P-value ≤ 3.48 for SSS method. All models reached the P-value < 10% except for Smith and Chin models. The DDI method and newly applied model prove to be a suitable and precise approach to the evaluation of isotherms of dried meat products.

Keywords: jerky; DDI method; SSS method; sorption models (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:1:id:170-2023-cjfs

DOI: 10.17221/170/2023-CJFS

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