Modelling of desorption isotherms for dried meat: New approach and newly applied model
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/60461373:22340/24:43929787
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Modelling of desorption isotherms for dried meat: New approach and newly applied model
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Modelling of desorption isotherms for dried meat: New approach and newly applied model
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
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OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2024
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
CZECH JOURNAL OF FOOD SCIENCES
ISSN
1212-1800
e-ISSN
1805-9317
Svazek periodika
42
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
9
Strana od-do
55-63
Kód UT WoS článku
001178927300004
EID výsledku v databázi Scopus
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