Efect of Temperature on Desorption Isotherms of Sucuk and Pastirma (Turkish with English Abstract)

Öz

In this study, desorption isotherms of traditional Turkish meat products, i.e., sucuk and pastirma, were determined at three different temperatures (5, 15 and 25 oC). Experimental desorption data were fitted with B.E.T. and G.A.B. models. Desorption isotherms for sucuk and pastirma indicated that an equilibrium moisture content decreased as the temperature increased. This observation clearly indicated that desorption isotherms for these products depended on the temperature. In the aw range of 0.1–0.5, B.E.T. model gave the closet fit to the desorption data for sucuk and pastirma at the three temperatures studied. In the broader aw range (0.1–0.9), while G.A.B. model gave the closet fit to the experimental data for both products at 5 and 15 oC, no fit was observed at 25 oC.

Anahtar Kelimeler

• Sucuk, pastirma, desorption isotherm, B.E.T., G.A.B., temperature  

Sucuk ve Pastırmanın Desorpsiyon İzotermlerine Sıcaklığın Etkisi

Öz

Bu araştırmada, geleneksel et ürünlerinden sucuk ve pastırmanın 5, 15 ve 25 oC’de desorpsiyon izotermleri belirlenmiş ve elde edilen deneysel verilerin B.E.T. ve G.A.B. modellerine uygunlukları incelenmiştir. Sucuk ve pastırma için elde edilen desorpsiyon izotermleri, sıcaklık arttıkça denge nem içeriğinin azaldığını göstermiştir. Bu durum, desorpsiyon izotermlerinin sıcaklığa bağlı olduğunu göstermektedir. 0.1–0.5 aw aralığında, hem sucuk hem de pastırma için elde edilen desorpsiyon verilerine her üç sıcaklık derecesinde de B.E.T. modelinin uyduğu belirlenmiştir. Buna karşın daha geniş bir aw aralığında (0.1–0.9), her iki üründe de G.A.B. modelinin 5 ve 15 oC’de uyduğu saptanırken, 25 oC’de bu uyum gözlenmemiştir.

Anahtar Kelimeler

• Sucuk, pastırma, desorpsiyon izotermi, B.E.T., G.A.B., sıcaklık

Kaynakça

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