Czech J. Food Sci., 2024, 42(1):55-63 | DOI: 10.17221/170/2023-CJFS

Modelling of desorption isotherms for dried meat: New approach and newly applied modelOriginal Paper

Přemysl Richtr ORCID...1, Josef Bauer2, Svatopluk Henke ORCID...3, Rudolf Ševčík2
1 Department of Chemical Engineering, Faculty of Chemical Engineering, University of Chemistry and Technology Prague, Prague, Czech Republic
2 Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
3 Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

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 (R2), root mean squared error (RMSE) and mean relative percentage deviation (P-value). The DLP model (25 °C) reached R2 ≥ 0.999, P-value ≤ 1.84 for DDI, and R2 ≥ 0.998, P-value ≤ 4.37 for SSS method. The GAB model reached R2 ≥ 0.997, P-value ≤ 2.58 for DDI, and for SSS method the GAB model reached R2 ≥ 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.

Keywords: jerky; DDI method; SSS method; sorption models

Received: October 13, 2023; Revised: February 9, 2024; Accepted: February 14, 2024; Prepublished online: February 27, 2024; Published: February 28, 2024  Show citation

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Richtr P, Bauer J, Henke S, Ševčík R. Modelling of desorption isotherms for dried meat: New approach and newly applied model. Czech J. Food Sci. 2024;42(1):55-63. doi: 10.17221/170/2023-CJFS.
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