Water desorption isotherms of pork liver and thermodynamic properties
For the first time, the relationship between equilibrium moisture content and water activity is reported for the desorption process in pork liver. For that purpose, a standardized conductivity hygrometer was used at four different temperatures (0, 10, 30 and 50 °C) over a wide range of water activit...
Saved in:
Published in | Food science & technology Vol. 149; p. 111857 |
---|---|
Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.09.2021
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | For the first time, the relationship between equilibrium moisture content and water activity is reported for the desorption process in pork liver. For that purpose, a standardized conductivity hygrometer was used at four different temperatures (0, 10, 30 and 50 °C) over a wide range of water activity (0.999–0.103). Five models frequently found in the literature (GAB, Oswin, Henderson, Hasley and Ratti) were considered for the purposes of describing the experimental desorption. The GAB model emerged as the best option (explained variance 96.6%) for the physical and mathematical description of the water desorption isotherms in pork liver. The computed isosteric heat, entropy and Gibbs energy illustrated the high water-sorbent affinity, because of a considerable availability of strong sorption sites at low moisture contents.
The reported experimental desorption isotherms, and modeling results, are essentials for the optimal design of the drying process of pork liver, which is a necessary step for the further research addressing the extraction of the protein fraction from the dried product. Extraction and isolation of the protein fraction from pork liver could be considered a reasonable strategy considering the demand of protein materials and the high-environmental impact of the meat industry.
•The desorption isotherms for pork liver were obtained experimentally at 0, 10, 30 and 50 °C.•Water activity figures of under 1 only appeared when the moisture content was under 36% (w.b.).•The GAB model was the most adequate for the physical and mathematical description of the desorption isotherms.•The computed thermodynamic properties reflected the large availability of strong sorption sites at low moisture contents. |
---|---|
AbstractList | For the first time, the relationship between equilibrium moisture content and water activity is reported for the desorption process in pork liver. For that purpose, a standardized conductivity hygrometer was used at four different temperatures (0, 10, 30 and 50 °C) over a wide range of water activity (0.999–0.103). Five models frequently found in the literature (GAB, Oswin, Henderson, Hasley and Ratti) were considered for the purposes of describing the experimental desorption. The GAB model emerged as the best option (explained variance 96.6%) for the physical and mathematical description of the water desorption isotherms in pork liver. The computed isosteric heat, entropy and Gibbs energy illustrated the high water-sorbent affinity, because of a considerable availability of strong sorption sites at low moisture contents.
The reported experimental desorption isotherms, and modeling results, are essentials for the optimal design of the drying process of pork liver, which is a necessary step for the further research addressing the extraction of the protein fraction from the dried product. Extraction and isolation of the protein fraction from pork liver could be considered a reasonable strategy considering the demand of protein materials and the high-environmental impact of the meat industry.
•The desorption isotherms for pork liver were obtained experimentally at 0, 10, 30 and 50 °C.•Water activity figures of under 1 only appeared when the moisture content was under 36% (w.b.).•The GAB model was the most adequate for the physical and mathematical description of the desorption isotherms.•The computed thermodynamic properties reflected the large availability of strong sorption sites at low moisture contents. |
ArticleNumber | 111857 |
Author | Abril, B. Sánchez-Torres, E.A. Benedito, J. Bon, J. García-Pérez, J.V. |
Author_xml | – sequence: 1 givenname: E.A. surname: Sánchez-Torres fullname: Sánchez-Torres, E.A. – sequence: 2 givenname: B. surname: Abril fullname: Abril, B. – sequence: 3 givenname: J. surname: Benedito fullname: Benedito, J. – sequence: 4 givenname: J. surname: Bon fullname: Bon, J. – sequence: 5 givenname: J.V. surname: García-Pérez fullname: García-Pérez, J.V. email: jogarpe4@tal.upv.es |
BookMark | eNp9kMtOwzAQRS1UJNrCB7DzDyR4HMdJxApV5SFVYgNiaTn2WLi0cWRbRf17Usqa2cxi5lxdnQWZDWFAQm6BlcBA3m3L3XcuOeNQAkBbNxdkDqyTBQBvZmTOGK8KKar2iixS2rJpBG_nZP2hM0ZqMYU4Zh8G6lPInxj3iQZHxxC_6M4fphc9WPp7CPY46L03dIxhxJg9pmty6fQu4c3fXpL3x_Xb6rnYvD69rB42hakEy4UD0Tu0tgLXia6RjTasRo1S1r2VfQPW1q02DZd1p_tWMiH7lve1lAyZMK5aEjjnmhhSiujUGP1ex6MCpk4e1FZNHtTJgzp7mJj7M4NTsYPHqJLxOBi0PqLJygb_D_0DDQJpDg |
CitedBy_id | crossref_primary_10_3390_biom12070926 crossref_primary_10_1016_j_lwt_2022_113866 crossref_primary_10_1016_j_lwt_2022_114128 crossref_primary_10_1016_j_ultsonch_2022_106011 crossref_primary_10_3390_foods11142009 crossref_primary_10_1016_j_jcou_2023_102455 crossref_primary_10_1016_j_lwt_2023_115472 |
Cites_doi | 10.1016/j.jfoodeng.2020.110317 10.1016/j.jfoodeng.2005.03.062 10.1016/j.tifs.2011.04.011 10.5851/kosfa.2014.34.3.297 10.1007/s11947-016-1685-2 10.1016/j.jfoodeng.2013.04.013 10.1021/ja01208a049 10.1016/j.meatsci.2018.06.007 10.1016/j.jspr.2005.12.001 10.1016/j.jfoodeng.2005.01.041 10.1016/S0260-8774(03)00133-X 10.1016/j.jfoodeng.2006.04.063 10.1016/j.lwt.2015.05.045 10.1111/j.1365-2621.2011.02719.x 10.1016/j.fbp.2010.06.003 10.13031/2013.39473 10.1111/jfpe.12278 10.1111/j.1365-2621.2010.02524.x 10.1016/j.meatsci.2014.05.036 10.13031/2013.31103 10.1016/j.lwt.2020.109112 10.1016/j.meatsci.2009.02.020 10.1111/asj.12326 10.1016/j.jfoodeng.2005.04.013 10.1016/S0260-8774(01)00222-9 10.1111/j.1365-2621.1976.tb00707.x 10.1515/aoas-2017-0041 10.1111/j.1365-2621.1989.tb05174.x 10.1016/S0260-8774(01)00142-X 10.1016/j.lwt.2007.02.010 10.1016/j.meatsci.2013.12.009 10.1080/10942910600613228 10.1007/s13197-018-3340-6 10.1205/09603080252938753 10.1002/9781118765982.ch8 10.1016/j.biosystemseng.2004.01.003 10.1016/j.meatsci.2016.04.021 10.1071/AN18600 10.1007/s00231-017-2223-0 10.1016/j.foodres.2014.09.014 10.1111/jfpp.12148 10.1007/s11694-018-9880-7 10.1007/s11947-016-1804-0 10.1016/j.lwt.2003.10.012 10.1016/j.jfoodeng.2012.01.012 10.1016/j.meatsci.2011.11.035 10.1080/10498850.2015.1073204 10.1016/S0260-8774(01)00053-X 10.1016/S0309-1740(99)00154-0 10.1016/j.jfoodeng.2007.07.015 10.1007/s00231-018-2527-8 10.1111/jfpp.14731 10.1006/jaer.2000.0551 10.1021/ja01864a025 |
ContentType | Journal Article |
Copyright | 2021 The Author(s) |
Copyright_xml | – notice: 2021 The Author(s) |
DBID | 6I. AAFTH AAYXX CITATION |
DOI | 10.1016/j.lwt.2021.111857 |
DatabaseName | ScienceDirect Open Access Titles Elsevier:ScienceDirect:Open Access CrossRef |
DatabaseTitle | CrossRef |
DatabaseTitleList | |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Economics Engineering |
EISSN | 1096-1127 |
ExternalDocumentID | 10_1016_j_lwt_2021_111857 S0023643821010100 |
GroupedDBID | --K --M .~1 0R~ 1B1 1RT 1~. 1~5 29H 4.4 457 4G. 53G 5GY 5VS 6I. 7-5 71M 8P~ 9JM AABNK AABVA AACTN AAEDT AAEDW AAFTH AAIAV AAIKJ AAKOC AALCJ AALRI AAOAW AAQFI AAQXK AATLK AAXUO ABFNM ABGRD ABMAC ABXDB ABYKQ ACDAQ ACRLP ADEZE ADFGL ADHUB ADMUD ADQTV AEBSH AEKER AENEX AEQOU AEXQZ AFKWA AFTJW AFXIZ AGHFR AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJBFU AJOXV ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ AXJTR BKOJK BLXMC CAG CBWCG COF CS3 DM4 DU5 EBS EFBJH EFLBG EJD EO8 EO9 EP2 EP3 FDB FEDTE FGOYB FIRID FNPLU FYGXN G-Q GBLVA GROUPED_DOAJ HLV HVGLF HZ~ IHE J1W KOM LG5 LW8 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 PC. Q38 R2- RIG ROL RPZ SAB SDF SDG SDP SES SEW SPCBC SSA SSZ T5K UHS WUQ XPP Y6R ZU3 ~G- ~KM 0SF AAXKI AAYXX ADVLN AFJKZ AKRWK CITATION |
ID | FETCH-LOGICAL-c340t-f14bfedd31f949767ac05eae665bd6b71dd58ac72659ab86046b82b5660e04cf3 |
IEDL.DBID | .~1 |
ISSN | 0023-6438 |
IngestDate | Thu Sep 26 18:36:21 EDT 2024 Fri Feb 23 02:47:34 EST 2024 |
IsDoiOpenAccess | true |
IsOpenAccess | true |
IsPeerReviewed | true |
IsScholarly | true |
Keywords | Pork liver Desorption isotherm Entropy Thermodynamic properties Isosteric heat |
Language | English |
LinkModel | DirectLink |
MergedId | FETCHMERGED-LOGICAL-c340t-f14bfedd31f949767ac05eae665bd6b71dd58ac72659ab86046b82b5660e04cf3 |
OpenAccessLink | https://www.sciencedirect.com/science/article/pii/S0023643821010100 |
ParticipantIDs | crossref_primary_10_1016_j_lwt_2021_111857 elsevier_sciencedirect_doi_10_1016_j_lwt_2021_111857 |
PublicationCentury | 2000 |
PublicationDate | September 2021 2021-09-00 |
PublicationDateYYYYMMDD | 2021-09-01 |
PublicationDate_xml | – month: 09 year: 2021 text: September 2021 |
PublicationDecade | 2020 |
PublicationTitle | Food science & technology |
PublicationYear | 2021 |
Publisher | Elsevier Ltd |
Publisher_xml | – name: Elsevier Ltd |
References | Kiani, Sun (bib34) 2011; 22 Green, Southard (bib24) 2019 Lipson, Sheth (bib37) 1973 Wakamatsu, Murakami, Nishimura (bib67) 2015; 86 Mulet, Garcı́a-Pascual, Sanjuán, Garcı́a-Reverter (bib42) 2002; 53 Sawhney (bib54) 2011 Delgado, Sun (bib19) 2002; 51 Riedel (bib49) 1977; 5 Peng, Chen, Wu, Jiang (bib45) 2007; 80 Poling, Prausnitz, O'Connell (bib47) 2001 Chen (bib12) 2006; 74 Anderson (bib4) 1946; 68 Yoon, Da Young Lee, Lee, Hur (bib69) 2018; 38 Iglesias, Chirife (bib26) 1976; 11 Ponwiboon, Rojanakorn (bib48) 2017; 24 Toujani, Hassini, Azzouz, Belghith (bib66) 2011; 46 Comaposada, Gou, Arnau (bib16) 2000; 55 Ahmat, Bruneau, Kuitche, Aregba (bib1) 2014; 96 Aoac (bib5) 2019 Brunauer, Deming, Deming, Teller (bib10) 1940; 62 Khalloufi, Giasson, Ratti (bib32) 2000; 42 Seth, Dash, Mishra, Deka (bib57) 2018; 55 Delgado, Sun (bib18) 2002; 55 Sarwar, Hussain, Leghari (bib53) 2013; 2 Shi, Lin, Zhao, Zhang, Wang (bib59) 2016; 25 Oliveira, Correa, Santos, Casanova, Diniz (bib44) 2011; 46 Aykın-Dinçer, Erbaş (bib7) 2018; 145 Kabil, Aktaş, Balcı (bib29) 2012; 90 Lafarga, Hayes (bib35) 2014; 98 Polatoğlu, Beşe, Kaya, Aktaş (bib46) 2011; 89 Iglesias, Chirife (bib27) 1982 De Maere, Chollet, Claeys, Michiels, Govaert, De Mey (bib17) 2017; 10 Mora, Reig, Toldrá (bib41) 2014; 65 Rizvi (bib50) 2014 Chen (bib11) 1988 Khiari, Zemni, Maury, Mihoubi (bib33) 2020 Yogendrarajah, Samapundo, Devlieghere, De Saeger, De Meulenaer (bib68) 2015; 64 Moraes, Pinto (bib40) 2012; 110 Seong, Park, Cho, Kang, Kang, Park (bib56) 2014; 34 Toldrá, Mora, Reig (bib65) 2016; 120 Oliveira, Correa, Oliveira, Reis, Devilla (bib43) 2017; 40 Shaik, Kailappan (bib58) 2007; 43 Betiol, Evangelista, Sanches, Basso, Gullón, Lorenzo (bib9) 2020; 123 Menkov (bib39) 2000; 76 Clemente, Bon, Benedito, Mulet (bib15) 2009; 82 Fakhfakh, Mihoubi, Kechaou (bib20) 2018; 54 Haque, Shimizu, Kimura, Bala (bib25) 2007; 10 Fontana, Carter (bib21) 2020, April 17 Iglesias, Chirife, Fontan (bib28) 1989; 54 Taormina, Sofos (bib63) 2014 Steen, Glorieux, Goemaere, Brijs, Paelinck, Foubert (bib62) 2016; 9 Thompson, Peart, Foster (bib64) 1968; 11 Goula, Karapantsios, Achilias, Adamopoulos (bib23) 2008; 85 Robertson, Lee (bib51) 2021; 291 García-Pérez, Cárcel, Clemente, Mulet (bib22) 2008; 41 Al-Muhtaseb, McMinn, Magee (bib3) 2004; 61 Lee, Yoon, Kim, Kim, Jung, Koh (bib36) 2020; 60 Chen, Morey (bib13) 1989; 32 Chirife, Iglesias (bib14) 1992; 25 Kaymak-Ertekin, Gedik (bib31) 2004; 37 Sawhney, Sarkar, Patil, Sharma (bib55) 2014; 38 Singh, Rao, Anjaneyulu, Patil (bib60) 2006; 75 Staudt, Tessaro, Marczak, Soares, de, Cardozo (bib61) 2013; 118 Al-Muhtaseb, McMinn, Magee (bib2) 2002; 80 Sahu, Tiwari, Sahu, Naik, Baitharu, Kariali (bib52) 2018; 12 Ariahu, Kaze, Achem (bib6) 2006; 75 Kaleemullah, Kailappan (bib30) 2004; 88 Babicz, Kropiwiec-Domańska, Szyndler-Nędza, Grzebalska, Łuszczewska-Sierakowska, Wawrzyniak (bib8) 2018; 18 Mbarek, Mihoubi (bib38) 2019; 55 Delgado (10.1016/j.lwt.2021.111857_bib18) 2002; 55 Lee (10.1016/j.lwt.2021.111857_bib36) 2020; 60 Betiol (10.1016/j.lwt.2021.111857_bib9) 2020; 123 Seong (10.1016/j.lwt.2021.111857_bib56) 2014; 34 Sahu (10.1016/j.lwt.2021.111857_bib52) 2018; 12 Staudt (10.1016/j.lwt.2021.111857_bib61) 2013; 118 Kaymak-Ertekin (10.1016/j.lwt.2021.111857_bib31) 2004; 37 Chen (10.1016/j.lwt.2021.111857_bib12) 2006; 74 Haque (10.1016/j.lwt.2021.111857_bib25) 2007; 10 Iglesias (10.1016/j.lwt.2021.111857_bib27) 1982 Kabil (10.1016/j.lwt.2021.111857_bib29) 2012; 90 Mora (10.1016/j.lwt.2021.111857_bib41) 2014; 65 Green (10.1016/j.lwt.2021.111857_bib24) 2019 Moraes (10.1016/j.lwt.2021.111857_bib40) 2012; 110 Wakamatsu (10.1016/j.lwt.2021.111857_bib67) 2015; 86 Chen (10.1016/j.lwt.2021.111857_bib11) 1988 Toujani (10.1016/j.lwt.2021.111857_bib66) 2011; 46 Khiari (10.1016/j.lwt.2021.111857_bib33) 2020 Steen (10.1016/j.lwt.2021.111857_bib62) 2016; 9 Peng (10.1016/j.lwt.2021.111857_bib45) 2007; 80 Aykın-Dinçer (10.1016/j.lwt.2021.111857_bib7) 2018; 145 Babicz (10.1016/j.lwt.2021.111857_bib8) 2018; 18 Taormina (10.1016/j.lwt.2021.111857_bib63) 2014 Fakhfakh (10.1016/j.lwt.2021.111857_bib20) 2018; 54 Khalloufi (10.1016/j.lwt.2021.111857_bib32) 2000; 42 Riedel (10.1016/j.lwt.2021.111857_bib49) 1977; 5 Ahmat (10.1016/j.lwt.2021.111857_bib1) 2014; 96 Lipson (10.1016/j.lwt.2021.111857_bib37) 1973 Poling (10.1016/j.lwt.2021.111857_bib47) 2001 Polatoğlu (10.1016/j.lwt.2021.111857_bib46) 2011; 89 Shi (10.1016/j.lwt.2021.111857_bib59) 2016; 25 Brunauer (10.1016/j.lwt.2021.111857_bib10) 1940; 62 García-Pérez (10.1016/j.lwt.2021.111857_bib22) 2008; 41 Robertson (10.1016/j.lwt.2021.111857_bib51) 2021; 291 Sawhney (10.1016/j.lwt.2021.111857_bib54) 2011 Toldrá (10.1016/j.lwt.2021.111857_bib65) 2016; 120 Ponwiboon (10.1016/j.lwt.2021.111857_bib48) 2017; 24 Rizvi (10.1016/j.lwt.2021.111857_bib50) 2014 Chen (10.1016/j.lwt.2021.111857_bib13) 1989; 32 Iglesias (10.1016/j.lwt.2021.111857_bib28) 1989; 54 Thompson (10.1016/j.lwt.2021.111857_bib64) 1968; 11 Kaleemullah (10.1016/j.lwt.2021.111857_bib30) 2004; 88 Ariahu (10.1016/j.lwt.2021.111857_bib6) 2006; 75 Oliveira (10.1016/j.lwt.2021.111857_bib44) 2011; 46 Sawhney (10.1016/j.lwt.2021.111857_bib55) 2014; 38 Kiani (10.1016/j.lwt.2021.111857_bib34) 2011; 22 Mulet (10.1016/j.lwt.2021.111857_bib42) 2002; 53 Goula (10.1016/j.lwt.2021.111857_bib23) 2008; 85 Sarwar (10.1016/j.lwt.2021.111857_bib53) 2013; 2 Lafarga (10.1016/j.lwt.2021.111857_bib35) 2014; 98 Delgado (10.1016/j.lwt.2021.111857_bib19) 2002; 51 Chirife (10.1016/j.lwt.2021.111857_bib14) 1992; 25 Yogendrarajah (10.1016/j.lwt.2021.111857_bib68) 2015; 64 Menkov (10.1016/j.lwt.2021.111857_bib39) 2000; 76 Al-Muhtaseb (10.1016/j.lwt.2021.111857_bib2) 2002; 80 Anderson (10.1016/j.lwt.2021.111857_bib4) 1946; 68 Fontana (10.1016/j.lwt.2021.111857_bib21) 2020 Clemente (10.1016/j.lwt.2021.111857_bib15) 2009; 82 Al-Muhtaseb (10.1016/j.lwt.2021.111857_bib3) 2004; 61 Shaik (10.1016/j.lwt.2021.111857_bib58) 2007; 43 Iglesias (10.1016/j.lwt.2021.111857_bib26) 1976; 11 Aoac (10.1016/j.lwt.2021.111857_bib5) 2019 Comaposada (10.1016/j.lwt.2021.111857_bib16) 2000; 55 Yoon (10.1016/j.lwt.2021.111857_bib69) 2018; 38 Oliveira (10.1016/j.lwt.2021.111857_bib43) 2017; 40 Seth (10.1016/j.lwt.2021.111857_bib57) 2018; 55 Mbarek (10.1016/j.lwt.2021.111857_bib38) 2019; 55 De Maere (10.1016/j.lwt.2021.111857_bib17) 2017; 10 Singh (10.1016/j.lwt.2021.111857_bib60) 2006; 75 |
References_xml | – volume: 10 start-page: 131 year: 2017 end-page: 142 ident: bib17 article-title: In vitro zinc protoporphyrin IX formation in different meat sources related to potentially important intrinsic parameters publication-title: Food and Bioprocess Technology contributor: fullname: De Mey – volume: 80 start-page: 118 year: 2002 end-page: 128 ident: bib2 article-title: Moisture sorption isotherm characteristics of food products: A review publication-title: Food and Bioproducts Processing contributor: fullname: Magee – year: 2014 ident: bib50 article-title: Thermodynamic properties of foods in dehydration publication-title: Engineering properties of foods contributor: fullname: Rizvi – volume: 74 start-page: 178 year: 2006 end-page: 185 ident: bib12 article-title: Obtaining the isosteric sorption heat directly by sorption isotherm equations publication-title: Journal of Food Engineering contributor: fullname: Chen – year: 2019 ident: bib5 article-title: Official methods of analysis of AOAC International contributor: fullname: Aoac – year: 2014 ident: bib63 article-title: Low-water activity meat products BT - the microbiological Safety of low water activity foods and Spices contributor: fullname: Sofos – volume: 18 start-page: 575 year: 2018 end-page: 591 ident: bib8 article-title: Physicochemical parameters of selected internal organs of fattening pigs and wild boars publication-title: Annals of Animal Science contributor: fullname: Wawrzyniak – volume: 11 start-page: 109 year: 1976 end-page: 116 ident: bib26 article-title: Prediction of the effect of temperature on water sorption isotherms of food material publication-title: International Journal of Food Science and Technology contributor: fullname: Chirife – volume: 37 start-page: 429 year: 2004 end-page: 438 ident: bib31 article-title: Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology contributor: fullname: Gedik – year: 2020, April 17 ident: bib21 article-title: Measurement of water activity, moisture sorption isotherm, and moisture content of foods publication-title: Water Activity in Foods contributor: fullname: Carter – volume: 43 start-page: 104 year: 2007 end-page: 110 ident: bib58 article-title: Monolayer moisture, free energy change and fractionation of bound water of red chillies publication-title: Journal of Stored Products Research contributor: fullname: Kailappan – volume: 64 start-page: 177 year: 2015 end-page: 188 ident: bib68 article-title: Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.) publication-title: LWT-Food Science and Technology contributor: fullname: De Meulenaer – volume: 2 start-page: 21 year: 2013 end-page: 25 ident: bib53 article-title: Heparin can be isolated and purified from bovine intestine by different techniques publication-title: International Journal of Pharmaceutical Science Invention contributor: fullname: Leghari – volume: 46 start-page: 594 year: 2011 end-page: 600 ident: bib66 article-title: Drying characteristics and sorption isotherms of silverside fish (Atherina) publication-title: International Journal of Food Science and Technology contributor: fullname: Belghith – volume: 96 start-page: 1417 year: 2014 end-page: 1424 ident: bib1 article-title: Desorption isotherms for fresh beef: An experimental and modeling approach publication-title: Meat Science contributor: fullname: Aregba – volume: 85 start-page: 73 year: 2008 end-page: 83 ident: bib23 article-title: Water sorption isotherms and glass transition temperature of spray dried tomato pulp publication-title: Journal of Food Engineering contributor: fullname: Adamopoulos – volume: 11 start-page: 582 year: 1968 end-page: 586 ident: bib64 article-title: Mathematical simulation of corn drying - a new model publication-title: Transaction of the ASAE contributor: fullname: Foster – volume: 75 start-page: 355 year: 2006 end-page: 363 ident: bib6 article-title: Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii) publication-title: Journal of Food Engineering contributor: fullname: Achem – volume: 55 start-page: 1405 year: 2019 end-page: 1418 ident: bib38 article-title: Thermodynamic properties and water desorption isotherms of Golden Delicious apples publication-title: Heat and Mass Transfer/Waerme- Und Stoffuebertragung contributor: fullname: Mihoubi – volume: 80 start-page: 562 year: 2007 end-page: 567 ident: bib45 article-title: Modeling of water sorption isotherm for corn starch publication-title: Journal of Food Engineering contributor: fullname: Jiang – volume: 51 start-page: 163 year: 2002 end-page: 170 ident: bib19 article-title: Desorption isotherms for cooked and cured beef and pork publication-title: Journal of Food Engineering contributor: fullname: Sun – volume: 89 start-page: 449 year: 2011 end-page: 456 ident: bib46 article-title: Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage) publication-title: Food and Bioproducts Processing contributor: fullname: Aktaş – year: 2019 ident: bib24 article-title: Perry's Chemical Engineers' Handbook contributor: fullname: Southard – volume: 55 start-page: 291 year: 2000 end-page: 295 ident: bib16 article-title: The effect of sodium chloride content and temperature on pork meat isotherms publication-title: Meat Science contributor: fullname: Arnau – volume: 54 start-page: 1163 year: 2018 end-page: 1176 ident: bib20 article-title: Moisture sorption isotherms and thermodynamic properties of bovine leather publication-title: Heat and Mass Transfer contributor: fullname: Kechaou – volume: 25 start-page: 83 year: 1992 end-page: 84 ident: bib14 article-title: Estimation of the precision of isosteric heats of sorption determined from the temperature dependence of food isotherms publication-title: LWT-Food Science and Technology contributor: fullname: Iglesias – volume: 42 start-page: 51 year: 2000 end-page: 56 ident: bib32 article-title: Water activity of freeze dried mushrooms and berries publication-title: Canadian Agricultural Engineering contributor: fullname: Ratti – volume: 38 start-page: 693 year: 2018 ident: bib69 article-title: Development of commercially viable method of conjugated linoleic acid synthesis using linoleic acid fraction obtained from pork by-products publication-title: Korean Journal for Food Science of Animal Resources contributor: fullname: Hur – volume: 123 start-page: 109112 year: 2020 ident: bib9 article-title: Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham publication-title: LWT contributor: fullname: Lorenzo – volume: 12 start-page: 2626 year: 2018 end-page: 2635 ident: bib52 article-title: Moisture sorption isotherms and thermodynamic properties of sorbed water of chironji (Buchanania lanzan Spreng.) kernels at different storage conditions publication-title: Journal of Food Measurement and Characterization contributor: fullname: Kariali – volume: 68 start-page: 686 year: 1946 end-page: 691 ident: bib4 article-title: Modifications of the brunauer, emmett and teller Equation1 publication-title: Journal of the American Chemical Society contributor: fullname: Anderson – volume: 53 start-page: 75 year: 2002 end-page: 81 ident: bib42 article-title: Equilibrium isotherms and isosteric heats of morel (Morchella esculenta) publication-title: Journal of Food Engineering contributor: fullname: Garcı́a-Reverter – volume: 41 start-page: 18 year: 2008 end-page: 25 ident: bib22 article-title: Water sorption isotherms for lemon peel at different temperatures and isosteric heats publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology contributor: fullname: Mulet – year: 1988 ident: bib11 article-title: A study of equilibrium relative humidity for Yellow-dent corn Kernels contributor: fullname: Chen – volume: 40 start-page: 1 year: 2017 end-page: 8 ident: bib43 article-title: Application of GAB model for water desorption isotherms and thermodynamic analysis of sugar beet seeds publication-title: Journal of Food Process Engineering contributor: fullname: Devilla – volume: 5 start-page: 101 year: 1977 ident: bib49 article-title: Calorimetric measurements of heats of hydration of foods publication-title: Chemie Microbiologie Und Technologie Der Lebensmittel contributor: fullname: Riedel – volume: 24 year: 2017 ident: bib48 article-title: Desorption isotherms and drying characteristics of Nile tilapia fish sheet publication-title: International Food Research Journal contributor: fullname: Rojanakorn – volume: 291 year: 2021 ident: bib51 article-title: Comparison of linear and GAB isotherms for estimating the shelf life of low moisture foods packaged in plastic films publication-title: Journal of Food Engineering contributor: fullname: Lee – volume: 62 start-page: 1723 year: 1940 end-page: 1732 ident: bib10 article-title: On a theory of the van der Waals adsorption of gases publication-title: Journal of the American Chemical Society contributor: fullname: Teller – volume: 60 start-page: 316 year: 2020 end-page: 322 ident: bib36 article-title: Development of batch processing to obtain bioactive materials from pork byproducts publication-title: Animal Production Science contributor: fullname: Koh – volume: 10 start-page: 25 year: 2007 end-page: 37 ident: bib25 article-title: Net isosteric heats of adsorption and desorption for different forms of hybrid rice publication-title: International Journal of Food Properties contributor: fullname: Bala – volume: 9 start-page: 970 year: 2016 end-page: 980 ident: bib62 article-title: Functional properties of pork liver protein fractions publication-title: Food and Bioprocess Technology contributor: fullname: Foubert – volume: 46 start-page: 2077 year: 2011 end-page: 2084 ident: bib44 article-title: Evaluation of thermodynamic properties using GAB model to describe the desorption process of cocoa beans publication-title: International Journal of Food Science and Technology contributor: fullname: Diniz – volume: 38 start-page: 1787 year: 2014 end-page: 1798 ident: bib55 article-title: Moisture sorption isotherms and thermodynamic properties of whey protein concentrate powder from buffalo skim milk publication-title: Journal of Food Processing and Preservation contributor: fullname: Sharma – volume: 118 start-page: 247 year: 2013 end-page: 255 ident: bib61 article-title: A new method for predicting sorption isotherms at different temperatures: Extension to the GAB model publication-title: Journal of Food Engineering contributor: fullname: Cardozo – year: 2020 ident: bib33 article-title: Modeling desorption isotherms and thermodynamic properties of Italia grapes publication-title: Journal of Food Processing and Preservation contributor: fullname: Mihoubi – volume: 120 start-page: 54 year: 2016 end-page: 59 ident: bib65 article-title: New insights into meat by-product utilization publication-title: Meat Science contributor: fullname: Reig – volume: 76 start-page: 373 year: 2000 end-page: 380 ident: bib39 article-title: Moisture sorption isotherms of vetch seeds at four temperatures publication-title: Journal of Agricultural Engineering Research contributor: fullname: Menkov – volume: 110 start-page: 507 year: 2012 end-page: 513 ident: bib40 article-title: Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste publication-title: Journal of Food Engineering contributor: fullname: Pinto – volume: 55 start-page: 1 year: 2002 end-page: 8 ident: bib18 article-title: Desorption isotherms and glass transition temperature for chicken meat publication-title: Journal of Food Engineering contributor: fullname: Sun – volume: 88 start-page: 95 year: 2004 end-page: 104 ident: bib30 article-title: Moisture sorption isotherms of red chillies publication-title: Biosystems Engineering contributor: fullname: Kailappan – volume: 65 start-page: 344 year: 2014 end-page: 349 ident: bib41 article-title: Bioactive peptides generated from meat industry by-products publication-title: Food Research International contributor: fullname: Toldrá – volume: 34 start-page: 297 year: 2014 end-page: 306 ident: bib56 article-title: Characterization of edible pork by-products by means of yield and nutritional composition publication-title: Korean Journal for Food Science of Animal Resources contributor: fullname: Park – volume: 61 start-page: 297 year: 2004 end-page: 307 ident: bib3 article-title: Water sorption isotherms of starch powders: Part 1: Mathematical description of experimental data publication-title: Journal of Food Engineering contributor: fullname: Magee – volume: 75 start-page: 228 year: 2006 end-page: 236 ident: bib60 article-title: Water desorption characteristics of raw goat meat: Effect of temperature publication-title: Journal of Food Engineering contributor: fullname: Patil – volume: 32 start-page: 983 year: 1989 end-page: 990 ident: bib13 article-title: Comparison of four EMC/ERH equations publication-title: Transactions of the ASAE contributor: fullname: Morey – volume: 22 start-page: 407 year: 2011 end-page: 426 ident: bib34 article-title: Water crystallization and its importance to freezing of foods: A review publication-title: Trends in Food Science & Technology contributor: fullname: Sun – volume: 54 start-page: 1620 year: 1989 end-page: 1623 ident: bib28 article-title: On the temperature dependence of isosteric heats of water sorption in dehydrated foods publication-title: Journal of Food Science contributor: fullname: Fontan – year: 1982 ident: bib27 article-title: Handbook of food isotherms: Water sorption parameters for food and food components contributor: fullname: Chirife – year: 2001 ident: bib47 article-title: Properties of Gases and Liquids contributor: fullname: O'Connell – volume: 86 start-page: 547 year: 2015 end-page: 552 ident: bib67 article-title: A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products publication-title: Animal Science Journal contributor: fullname: Nishimura – volume: 82 start-page: 413 year: 2009 end-page: 418 ident: bib15 article-title: Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat publication-title: Meat Science contributor: fullname: Mulet – year: 1973 ident: bib37 article-title: Statistical design and analysis of Engineering experiments contributor: fullname: Sheth – volume: 90 start-page: 932 year: 2012 end-page: 938 ident: bib29 article-title: Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef publication-title: Meat Science contributor: fullname: Balcı – volume: 98 start-page: 227 year: 2014 end-page: 239 ident: bib35 article-title: Bioactive peptides from meat muscle and by-products: Generation, functionality and application as functional ingredients publication-title: Meat Science contributor: fullname: Hayes – year: 2011 ident: bib54 article-title: Characterizing the engineering properties of skim milk powder and protein derivatives of Buffalo milk publication-title: Sant Longowal contributor: fullname: Sawhney – volume: 55 start-page: 4139 year: 2018 end-page: 4147 ident: bib57 article-title: Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder publication-title: Journal of Food Science & Technology contributor: fullname: Deka – volume: 145 start-page: 114 year: 2018 end-page: 120 ident: bib7 article-title: Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents publication-title: Meat Science contributor: fullname: Erbaş – volume: 25 start-page: 1348 year: 2016 end-page: 1367 ident: bib59 article-title: Moisture adsorption isotherms and thermodynamic properties of Penaeus vannamei meat with and without maltodextrin addition publication-title: Journal of Aquatic Food Product Technology contributor: fullname: Wang – volume: 291 year: 2021 ident: 10.1016/j.lwt.2021.111857_bib51 article-title: Comparison of linear and GAB isotherms for estimating the shelf life of low moisture foods packaged in plastic films publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2020.110317 contributor: fullname: Robertson – volume: 75 start-page: 355 issue: 3 year: 2006 ident: 10.1016/j.lwt.2021.111857_bib6 article-title: Moisture sorption characteristics of tropical fresh water crayfish (Procambarus clarkii) publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2005.03.062 contributor: fullname: Ariahu – volume: 22 start-page: 407 issue: 8 year: 2011 ident: 10.1016/j.lwt.2021.111857_bib34 article-title: Water crystallization and its importance to freezing of foods: A review publication-title: Trends in Food Science & Technology doi: 10.1016/j.tifs.2011.04.011 contributor: fullname: Kiani – volume: 34 start-page: 297 issue: 3 year: 2014 ident: 10.1016/j.lwt.2021.111857_bib56 article-title: Characterization of edible pork by-products by means of yield and nutritional composition publication-title: Korean Journal for Food Science of Animal Resources doi: 10.5851/kosfa.2014.34.3.297 contributor: fullname: Seong – volume: 9 start-page: 970 issue: 6 year: 2016 ident: 10.1016/j.lwt.2021.111857_bib62 article-title: Functional properties of pork liver protein fractions publication-title: Food and Bioprocess Technology doi: 10.1007/s11947-016-1685-2 contributor: fullname: Steen – volume: 118 start-page: 247 issue: 3 year: 2013 ident: 10.1016/j.lwt.2021.111857_bib61 article-title: A new method for predicting sorption isotherms at different temperatures: Extension to the GAB model publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2013.04.013 contributor: fullname: Staudt – volume: 68 start-page: 686 issue: 4 year: 1946 ident: 10.1016/j.lwt.2021.111857_bib4 article-title: Modifications of the brunauer, emmett and teller Equation1 publication-title: Journal of the American Chemical Society doi: 10.1021/ja01208a049 contributor: fullname: Anderson – volume: 145 start-page: 114 year: 2018 ident: 10.1016/j.lwt.2021.111857_bib7 article-title: Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents publication-title: Meat Science doi: 10.1016/j.meatsci.2018.06.007 contributor: fullname: Aykın-Dinçer – volume: 43 start-page: 104 year: 2007 ident: 10.1016/j.lwt.2021.111857_bib58 article-title: Monolayer moisture, free energy change and fractionation of bound water of red chillies publication-title: Journal of Stored Products Research doi: 10.1016/j.jspr.2005.12.001 contributor: fullname: Shaik – volume: 74 start-page: 178 issue: 2 year: 2006 ident: 10.1016/j.lwt.2021.111857_bib12 article-title: Obtaining the isosteric sorption heat directly by sorption isotherm equations publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2005.01.041 contributor: fullname: Chen – volume: 61 start-page: 297 issue: 3 year: 2004 ident: 10.1016/j.lwt.2021.111857_bib3 article-title: Water sorption isotherms of starch powders: Part 1: Mathematical description of experimental data publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(03)00133-X contributor: fullname: Al-Muhtaseb – year: 1973 ident: 10.1016/j.lwt.2021.111857_bib37 contributor: fullname: Lipson – volume: 80 start-page: 562 issue: 2 year: 2007 ident: 10.1016/j.lwt.2021.111857_bib45 article-title: Modeling of water sorption isotherm for corn starch publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2006.04.063 contributor: fullname: Peng – volume: 64 start-page: 177 issue: 1 year: 2015 ident: 10.1016/j.lwt.2021.111857_bib68 article-title: Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.) publication-title: LWT-Food Science and Technology doi: 10.1016/j.lwt.2015.05.045 contributor: fullname: Yogendrarajah – year: 2014 ident: 10.1016/j.lwt.2021.111857_bib63 article-title: Low-water activity meat products BT - the microbiological Safety of low water activity foods and Spices contributor: fullname: Taormina – volume: 46 start-page: 2077 year: 2011 ident: 10.1016/j.lwt.2021.111857_bib44 article-title: Evaluation of thermodynamic properties using GAB model to describe the desorption process of cocoa beans publication-title: International Journal of Food Science and Technology doi: 10.1111/j.1365-2621.2011.02719.x contributor: fullname: Oliveira – volume: 89 start-page: 449 issue: 4 year: 2011 ident: 10.1016/j.lwt.2021.111857_bib46 article-title: Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage) publication-title: Food and Bioproducts Processing doi: 10.1016/j.fbp.2010.06.003 contributor: fullname: Polatoğlu – volume: 11 start-page: 582 issue: 4 year: 1968 ident: 10.1016/j.lwt.2021.111857_bib64 article-title: Mathematical simulation of corn drying - a new model publication-title: Transaction of the ASAE doi: 10.13031/2013.39473 contributor: fullname: Thompson – volume: 40 start-page: 1 year: 2017 ident: 10.1016/j.lwt.2021.111857_bib43 article-title: Application of GAB model for water desorption isotherms and thermodynamic analysis of sugar beet seeds publication-title: Journal of Food Process Engineering doi: 10.1111/jfpe.12278 contributor: fullname: Oliveira – volume: 46 start-page: 594 issue: 3 year: 2011 ident: 10.1016/j.lwt.2021.111857_bib66 article-title: Drying characteristics and sorption isotherms of silverside fish (Atherina) publication-title: International Journal of Food Science and Technology doi: 10.1111/j.1365-2621.2010.02524.x contributor: fullname: Toujani – volume: 98 start-page: 227 issue: 2 year: 2014 ident: 10.1016/j.lwt.2021.111857_bib35 article-title: Bioactive peptides from meat muscle and by-products: Generation, functionality and application as functional ingredients publication-title: Meat Science doi: 10.1016/j.meatsci.2014.05.036 contributor: fullname: Lafarga – year: 2014 ident: 10.1016/j.lwt.2021.111857_bib50 article-title: Thermodynamic properties of foods in dehydration contributor: fullname: Rizvi – volume: 32 start-page: 983 issue: 3 year: 1989 ident: 10.1016/j.lwt.2021.111857_bib13 article-title: Comparison of four EMC/ERH equations publication-title: Transactions of the ASAE doi: 10.13031/2013.31103 contributor: fullname: Chen – volume: 123 start-page: 109112 year: 2020 ident: 10.1016/j.lwt.2021.111857_bib9 article-title: Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham publication-title: LWT doi: 10.1016/j.lwt.2020.109112 contributor: fullname: Betiol – volume: 25 start-page: 83 issue: 1 year: 1992 ident: 10.1016/j.lwt.2021.111857_bib14 article-title: Estimation of the precision of isosteric heats of sorption determined from the temperature dependence of food isotherms publication-title: LWT-Food Science and Technology contributor: fullname: Chirife – volume: 82 start-page: 413 issue: 4 year: 2009 ident: 10.1016/j.lwt.2021.111857_bib15 article-title: Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat publication-title: Meat Science doi: 10.1016/j.meatsci.2009.02.020 contributor: fullname: Clemente – year: 2019 ident: 10.1016/j.lwt.2021.111857_bib5 contributor: fullname: Aoac – volume: 38 start-page: 693 issue: 4 year: 2018 ident: 10.1016/j.lwt.2021.111857_bib69 article-title: Development of commercially viable method of conjugated linoleic acid synthesis using linoleic acid fraction obtained from pork by-products publication-title: Korean Journal for Food Science of Animal Resources contributor: fullname: Yoon – volume: 5 start-page: 101 issue: 97 year: 1977 ident: 10.1016/j.lwt.2021.111857_bib49 article-title: Calorimetric measurements of heats of hydration of foods publication-title: Chemie Microbiologie Und Technologie Der Lebensmittel contributor: fullname: Riedel – volume: 86 start-page: 547 issue: 5 year: 2015 ident: 10.1016/j.lwt.2021.111857_bib67 article-title: A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products publication-title: Animal Science Journal doi: 10.1111/asj.12326 contributor: fullname: Wakamatsu – volume: 42 start-page: 51 issue: 1 year: 2000 ident: 10.1016/j.lwt.2021.111857_bib32 article-title: Water activity of freeze dried mushrooms and berries publication-title: Canadian Agricultural Engineering contributor: fullname: Khalloufi – volume: 75 start-page: 228 issue: 2 year: 2006 ident: 10.1016/j.lwt.2021.111857_bib60 article-title: Water desorption characteristics of raw goat meat: Effect of temperature publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2005.04.013 contributor: fullname: Singh – volume: 55 start-page: 1 issue: 1 year: 2002 ident: 10.1016/j.lwt.2021.111857_bib18 article-title: Desorption isotherms and glass transition temperature for chicken meat publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(01)00222-9 contributor: fullname: Delgado – year: 2011 ident: 10.1016/j.lwt.2021.111857_bib54 article-title: Characterizing the engineering properties of skim milk powder and protein derivatives of Buffalo milk publication-title: Sant Longowal contributor: fullname: Sawhney – volume: 11 start-page: 109 issue: 2 year: 1976 ident: 10.1016/j.lwt.2021.111857_bib26 article-title: Prediction of the effect of temperature on water sorption isotherms of food material publication-title: International Journal of Food Science and Technology doi: 10.1111/j.1365-2621.1976.tb00707.x contributor: fullname: Iglesias – volume: 18 start-page: 575 issue: 2 year: 2018 ident: 10.1016/j.lwt.2021.111857_bib8 article-title: Physicochemical parameters of selected internal organs of fattening pigs and wild boars publication-title: Annals of Animal Science doi: 10.1515/aoas-2017-0041 contributor: fullname: Babicz – volume: 54 start-page: 1620 issue: 6 year: 1989 ident: 10.1016/j.lwt.2021.111857_bib28 article-title: On the temperature dependence of isosteric heats of water sorption in dehydrated foods publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.1989.tb05174.x contributor: fullname: Iglesias – volume: 53 start-page: 75 issue: 1 year: 2002 ident: 10.1016/j.lwt.2021.111857_bib42 article-title: Equilibrium isotherms and isosteric heats of morel (Morchella esculenta) publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(01)00142-X contributor: fullname: Mulet – volume: 41 start-page: 18 issue: 1 year: 2008 ident: 10.1016/j.lwt.2021.111857_bib22 article-title: Water sorption isotherms for lemon peel at different temperatures and isosteric heats publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology doi: 10.1016/j.lwt.2007.02.010 contributor: fullname: García-Pérez – volume: 96 start-page: 1417 issue: 4 year: 2014 ident: 10.1016/j.lwt.2021.111857_bib1 article-title: Desorption isotherms for fresh beef: An experimental and modeling approach publication-title: Meat Science doi: 10.1016/j.meatsci.2013.12.009 contributor: fullname: Ahmat – volume: 10 start-page: 25 issue: 1 year: 2007 ident: 10.1016/j.lwt.2021.111857_bib25 article-title: Net isosteric heats of adsorption and desorption for different forms of hybrid rice publication-title: International Journal of Food Properties doi: 10.1080/10942910600613228 contributor: fullname: Haque – volume: 55 start-page: 4139 issue: 10 year: 2018 ident: 10.1016/j.lwt.2021.111857_bib57 article-title: Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder publication-title: Journal of Food Science & Technology doi: 10.1007/s13197-018-3340-6 contributor: fullname: Seth – year: 2001 ident: 10.1016/j.lwt.2021.111857_bib47 contributor: fullname: Poling – volume: 80 start-page: 118 issue: 2 year: 2002 ident: 10.1016/j.lwt.2021.111857_bib2 article-title: Moisture sorption isotherm characteristics of food products: A review publication-title: Food and Bioproducts Processing doi: 10.1205/09603080252938753 contributor: fullname: Al-Muhtaseb – year: 2020 ident: 10.1016/j.lwt.2021.111857_bib21 article-title: Measurement of water activity, moisture sorption isotherm, and moisture content of foods publication-title: Water Activity in Foods doi: 10.1002/9781118765982.ch8 contributor: fullname: Fontana – volume: 88 start-page: 95 issue: 1 year: 2004 ident: 10.1016/j.lwt.2021.111857_bib30 article-title: Moisture sorption isotherms of red chillies publication-title: Biosystems Engineering doi: 10.1016/j.biosystemseng.2004.01.003 contributor: fullname: Kaleemullah – volume: 120 start-page: 54 year: 2016 ident: 10.1016/j.lwt.2021.111857_bib65 article-title: New insights into meat by-product utilization publication-title: Meat Science doi: 10.1016/j.meatsci.2016.04.021 contributor: fullname: Toldrá – year: 1982 ident: 10.1016/j.lwt.2021.111857_bib27 contributor: fullname: Iglesias – volume: 60 start-page: 316 issue: 2 year: 2020 ident: 10.1016/j.lwt.2021.111857_bib36 article-title: Development of batch processing to obtain bioactive materials from pork byproducts publication-title: Animal Production Science doi: 10.1071/AN18600 contributor: fullname: Lee – volume: 54 start-page: 1163 issue: 4 year: 2018 ident: 10.1016/j.lwt.2021.111857_bib20 article-title: Moisture sorption isotherms and thermodynamic properties of bovine leather publication-title: Heat and Mass Transfer doi: 10.1007/s00231-017-2223-0 contributor: fullname: Fakhfakh – volume: 65 start-page: 344 year: 2014 ident: 10.1016/j.lwt.2021.111857_bib41 article-title: Bioactive peptides generated from meat industry by-products publication-title: Food Research International doi: 10.1016/j.foodres.2014.09.014 contributor: fullname: Mora – volume: 2 start-page: 21 year: 2013 ident: 10.1016/j.lwt.2021.111857_bib53 article-title: Heparin can be isolated and purified from bovine intestine by different techniques publication-title: International Journal of Pharmaceutical Science Invention contributor: fullname: Sarwar – volume: 38 start-page: 1787 issue: 4 year: 2014 ident: 10.1016/j.lwt.2021.111857_bib55 article-title: Moisture sorption isotherms and thermodynamic properties of whey protein concentrate powder from buffalo skim milk publication-title: Journal of Food Processing and Preservation doi: 10.1111/jfpp.12148 contributor: fullname: Sawhney – volume: 12 start-page: 2626 issue: 4 year: 2018 ident: 10.1016/j.lwt.2021.111857_bib52 article-title: Moisture sorption isotherms and thermodynamic properties of sorbed water of chironji (Buchanania lanzan Spreng.) kernels at different storage conditions publication-title: Journal of Food Measurement and Characterization doi: 10.1007/s11694-018-9880-7 contributor: fullname: Sahu – year: 2019 ident: 10.1016/j.lwt.2021.111857_bib24 contributor: fullname: Green – volume: 10 start-page: 131 issue: 1 year: 2017 ident: 10.1016/j.lwt.2021.111857_bib17 article-title: In vitro zinc protoporphyrin IX formation in different meat sources related to potentially important intrinsic parameters publication-title: Food and Bioprocess Technology doi: 10.1007/s11947-016-1804-0 contributor: fullname: De Maere – volume: 37 start-page: 429 issue: 4 year: 2004 ident: 10.1016/j.lwt.2021.111857_bib31 article-title: Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology doi: 10.1016/j.lwt.2003.10.012 contributor: fullname: Kaymak-Ertekin – volume: 110 start-page: 507 issue: 4 year: 2012 ident: 10.1016/j.lwt.2021.111857_bib40 article-title: Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2012.01.012 contributor: fullname: Moraes – volume: 24 issue: 3 year: 2017 ident: 10.1016/j.lwt.2021.111857_bib48 article-title: Desorption isotherms and drying characteristics of Nile tilapia fish sheet publication-title: International Food Research Journal contributor: fullname: Ponwiboon – volume: 90 start-page: 932 issue: 4 year: 2012 ident: 10.1016/j.lwt.2021.111857_bib29 article-title: Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef publication-title: Meat Science doi: 10.1016/j.meatsci.2011.11.035 contributor: fullname: Kabil – volume: 25 start-page: 1348 issue: 8 year: 2016 ident: 10.1016/j.lwt.2021.111857_bib59 article-title: Moisture adsorption isotherms and thermodynamic properties of Penaeus vannamei meat with and without maltodextrin addition publication-title: Journal of Aquatic Food Product Technology doi: 10.1080/10498850.2015.1073204 contributor: fullname: Shi – volume: 51 start-page: 163 issue: 2 year: 2002 ident: 10.1016/j.lwt.2021.111857_bib19 article-title: Desorption isotherms for cooked and cured beef and pork publication-title: Journal of Food Engineering doi: 10.1016/S0260-8774(01)00053-X contributor: fullname: Delgado – volume: 55 start-page: 291 issue: 3 year: 2000 ident: 10.1016/j.lwt.2021.111857_bib16 article-title: The effect of sodium chloride content and temperature on pork meat isotherms publication-title: Meat Science doi: 10.1016/S0309-1740(99)00154-0 contributor: fullname: Comaposada – volume: 85 start-page: 73 issue: 1 year: 2008 ident: 10.1016/j.lwt.2021.111857_bib23 article-title: Water sorption isotherms and glass transition temperature of spray dried tomato pulp publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2007.07.015 contributor: fullname: Goula – volume: 55 start-page: 1405 issue: 5 year: 2019 ident: 10.1016/j.lwt.2021.111857_bib38 article-title: Thermodynamic properties and water desorption isotherms of Golden Delicious apples publication-title: Heat and Mass Transfer/Waerme- Und Stoffuebertragung doi: 10.1007/s00231-018-2527-8 contributor: fullname: Mbarek – year: 2020 ident: 10.1016/j.lwt.2021.111857_bib33 article-title: Modeling desorption isotherms and thermodynamic properties of Italia grapes publication-title: Journal of Food Processing and Preservation doi: 10.1111/jfpp.14731 contributor: fullname: Khiari – volume: 76 start-page: 373 issue: 4 year: 2000 ident: 10.1016/j.lwt.2021.111857_bib39 article-title: Moisture sorption isotherms of vetch seeds at four temperatures publication-title: Journal of Agricultural Engineering Research doi: 10.1006/jaer.2000.0551 contributor: fullname: Menkov – year: 1988 ident: 10.1016/j.lwt.2021.111857_bib11 contributor: fullname: Chen – volume: 62 start-page: 1723 issue: 7 year: 1940 ident: 10.1016/j.lwt.2021.111857_bib10 article-title: On a theory of the van der Waals adsorption of gases publication-title: Journal of the American Chemical Society doi: 10.1021/ja01864a025 contributor: fullname: Brunauer |
SSID | ssj0000428 |
Score | 2.4371583 |
Snippet | For the first time, the relationship between equilibrium moisture content and water activity is reported for the desorption process in pork liver. For that... |
SourceID | crossref elsevier |
SourceType | Aggregation Database Publisher |
StartPage | 111857 |
SubjectTerms | Desorption isotherm Entropy Isosteric heat Pork liver Thermodynamic properties |
Title | Water desorption isotherms of pork liver and thermodynamic properties |
URI | https://dx.doi.org/10.1016/j.lwt.2021.111857 |
Volume | 149 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LS8NAEB5KPagH0apYH2UPnoS1eWw2m2MpLVWxJ4u9hd3sBqq1KUnFm7_dnTywgl4kpzwWwpfhm5nsNzMA19yLlCOkoIZpn7LEE1Qx5lHfpF7E0YRCrHd-nPLJjN3Pg3kLhk0tDMoqa-6vOL1k6_pKv0azv14ssMYXm5_7wiYteGDezqwzsjZ9-_kt88CcoJJ5-BSfbnY2S43X8gPllJ6LxCHQQ_3mm7b8zfgQDupAkQyqdzmClll1YLepIy46sL_VSvAYRs82aMyJNkWWlyxAFkVZXPVWkCwlNsp-JUvUYBC50qS8kelqGj1Z4w_5HDurnsBsPHoaTmg9IoEmPnM2NHWZSo3WvptGzEYWoUycwEjDeaA0V6GrdSBkEno8iKQS3GbDSnjKxnCOcViS-qfQXmUrcwZEuyyQfmiYMYqFSljic0McB8OMDJTLu3DTgBOvq04YcSMRe4ktkjEiGVdIdoE18MU_PmdsmfrvZef_W3YBe3hWSb8uob3J382VjRU2qlcaQw92BncPk-kXTaq9zg |
link.rule.ids | 315,786,790,4521,24144,27957,27958,45620,45714 |
linkProvider | Elsevier |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1NS8NAEB1Ke6geRKti_dyDJyE02Uw222MpLa39OLXYW8hmN1CtSUkr_n1384EV9CK5ZRkIL8ubt8mbGYBHRrvC5iG3FErXwohySyBSy1Ux7TKzhXxT7zybs9ESn1feqgb9qhbG2CpL7i84PWfr8k6nRLOzXa9Nja9pfu5yfWgxlz63N9DzHaxDozeejObfhIy0IGTqWiag-rmZ27w2n8ZRSR3DHdwkqd_S00HKGZ7CSakVSa94nDOoqaQFzaqUeNeC44NugucweNG6MSNS7dIsJwKy3uX1Ve87ksZEC-03sjE2DBImkuQLqSwG0pOt-SafmeaqF7AcDhb9kVVOSbAiF-29FTsoYiWl68Rd1OLCDyPbU6FizBOSCd-R0uNh5FPmdUPBmT4QC06FlnG2sjGK3UuoJ2miroBIB73Q9RUqJdAXXHOf45uJMKhCTzisDU8VOMG2aIYRVC6x10AjGRgkgwLJNmAFX_DjjQaarP8Ou_5f2AM0R4vZNJiO55MbODIrhRPsFur77EPdaemwF_fl1vgC8ajAhA |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Water+desorption+isotherms+of+pork+liver+and+thermodynamic+properties&rft.jtitle=Food+science+%26+technology&rft.au=S%C3%A1nchez-Torres%2C+E.A.&rft.au=Abril%2C+B.&rft.au=Benedito%2C+J.&rft.au=Bon%2C+J.&rft.date=2021-09-01&rft.pub=Elsevier+Ltd&rft.issn=0023-6438&rft.eissn=1096-1127&rft.volume=149&rft_id=info:doi/10.1016%2Fj.lwt.2021.111857&rft.externalDocID=S0023643821010100 |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0023-6438&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0023-6438&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0023-6438&client=summon |