Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham
Lilian Fachin Leonardo Betiol, Rodrigo Rodrigues Evangelista, Marcio Augusto Ribeiro Sanches, Rodrigo Corrêa Basso, Beatriz Gullón, José M. Lorenzo, Andrea Carla da Silva Barretto, Javier Telis‐Romero
Topics & Concepts
SorptionChemistryWater contentEquilibrium moisture contentWater activityChemical compositionMoistureGravimetric analysisComposition (language)ChromatographyAdsorptionOrganic chemistryGeologyGeotechnical engineeringLinguisticsPhilosophyMeat and Animal Product QualityFood Drying and ModelingMicroencapsulation and Drying Processes