Moisture sorption properties of smoked chicken sausages from spent hen meat
2001
Singh, R.R.B. | Rao, K.H. | Anjaneyulu, A.S.R. | Patil, G.R.
Moisture sorption characteristics of smoked chicken sausages from spent hen meat were investigated at 5, 25 and 50 degrees C over a water activity (a(w)) range of 0.11-0.87. Sigmoidal (type-II) desorption isotherms were observed for these samples. The sorption data were analysed using mathematical equations of Caurie, Halsey, GAB and Oswin. The Halsey equation gave the best fit over the entire temperature range. GAB model also described the isotherms fairly well. The GAB and BET monolayer moisture values were not significantly different (P > 0.01) and decreased with increasing temperature. The number of adsorbed monolayers, density and amount of bound water and surface area of adsorption also decreased as the sorption temperature increased. The pores, in general, enlarged with rising temperature.
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