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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43929787" target="_blank" >RIV/60461373:22330/24:43929787 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22340/24:43929787
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202401-0006_modelling-of-desorption-isotherms-for-dried-meat-new-approach-and-newly-applied-model.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202401-0006_modelling-of-desorption-isotherms-for-dried-meat-new-approach-and-newly-applied-model.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/170/2023-CJFS" target="_blank" >10.17221/170/2023-CJFS</a>

Result language
angličtina
Original language name
Modelling of desorption isotherms for dried meat: New approach and newly applied model
Original language description
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 (R-2), root mean squared error (RMSE) and mean relative percentage deviation (P-value). The DLP model (25( degrees)C) reached R-2 >= 0.999, P-value <= 1.84 for DDI, and R-2 <= 0.998, P-value <= 4.37 for SSS method. The GAB model reached R-2 >= 0.997, P-value <= 2.58 for DDI, and for SSS method the GAB model reached R-2 >= 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.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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