Modelling desorption isotherm for durable meat products
Josef Bauer1, Přemysl Richtr2, Filip Beňo1
1University of Chemistry and Technology, Faculty of Food and Biochemical Technology; Department of Food Preservation; Technická 5, 166 28 Prague 6 - Dejvice, Czech Republic.
Heliyon
|October 11, 2022
Summary
The Dynamic Dewpoint Isotherm (DDI) method accurately measures desorption isotherms in durable meat products. The Dukhin-Levin-Pechersky (DLP) model best fits this data, outperforming other models for both fermented and unheated meat.
Area of Science:
- Food Science
- Physical Chemistry
- Materials Science
Background:
- Understanding water activity is crucial for predicting the shelf-life and safety of durable meat products.
- Existing methods for measuring desorption isotherms may have limitations in accuracy or applicability to diverse meat products.
Purpose of the Study:
- To evaluate the Dynamic Dewpoint Isotherm (DDI) method for measuring desorption isotherms in durable meat products.
- To compare the performance of seven different models in describing the water sorption behavior of these products.
- To identify the most suitable model for durable meat products based on statistical evaluation.
Main Methods:
- Desorption isotherms were determined for two durable meat products (fermented and unheated) using the Dynamic Dewpoint Isotherm (DDI) method at 20, 25, and 30 °C.
- The Saturated Salt Slurry (SSS) method was used as a comparative technique at 20 °C.
- Data from both methods were fitted to seven established models (GAB, DLP, Henderson, Chin, Smith, Oswin, Halsey) and statistically analyzed.
Main Results:
- The Dukhin-Levin-Pechersky (DLP) model demonstrated the best fit for the desorption isotherm data of both meat products across tested temperatures and methods, achieving R² values of 0.999.
- The Dynamic Dewpoint Isotherm (DDI) method showed high accuracy, with several models (DLP, GAB, Halsey, Henderson, Oswin) yielding P values below 10% for both samples.
- The Saturated Salt Slurry (SSS) method showed good fit only for the DLP and Henderson models, indicating potentially lower applicability for a wider range of models.
Conclusions:
- The Dynamic Dewpoint Isotherm (DDI) method is validated as a suitable and accurate technique for measuring desorption isotherms in durable meat products.
- The Dukhin-Levin-Pechersky (DLP) model is identified as the most appropriate model for describing the water sorption behavior of these specific durable meat products.
- The findings contribute to a better understanding of water-binding mechanisms in meat products, aiding in shelf-life prediction and quality control.
