KURU KIYMANIN NEM ADSORPSİYON İZOTERMLERİ VE ADSORPSİYON İZOSTERİK ISISI

Kuru kıyma, pişirilmiş bir et ürünüdür. Türkiye'nin İç Anadolu Bölgesi'nde popüler bir et ürünüdür. Kuru kıyma üretiminde dana kaburga, karın etleri ve kaslararası yağ kullanılmaktadır. Bu çalışmada, farklı nispi nem değerlerine sahip dokuz farklı tuz çözeltisi kullanılarak sorpsiyon izotermleri 5, 15 ve 25°C'de belirlenmiştir. Elde edilen deneysel veriler Iglesias-Chirife, Oswin, BET, Harkins-Jura, Smith, Henderson, Halsey, GAB, Peleg eşitliklerine uygulanmış, en iyi uyumun Iglesias-Chirife ve Peleg eşitliklerinde olduğu ortaya çıkarılmıştır. Elde edilen deneysel verilerden sorpsiyon izotermlerinin Tip II özelliğe sahip olduğu bulunmuştur. Clausius Clapeyron eşitliği deneysel izotermlere uygulanarak izosterik adsorpsiyon ısıları belirlenmiş ve artan nem içeriği ile azaldığı tespit edilmiştir.

Anahtar Kelimeler:

Kuru kıyma, sorpsiyon izotermi, izosterik ısı

MOISTURE ADSORPTION ISOTHERMS AND ADSORPTION ISOSTERIC HEAT OF DRY GROUND MEAT

Dry ground meat is a cooked meat product. It is a popular meat product in Central Anatolian Region of Turkey. Calf plate or flank meats and intermuscular fats are used in the production of dry ground meat. In this study, sorption isotherms were determined using nine different salt solutions (0.1-0.9 aw) having different relative humidity values at 5, 15 and 25°C. From the experimental data obtained, it was found that the sorption isotherms had Type-II characteristics. The obtained experimental data were applied to Iglesias-Chirife, Oswin, BET, Harkins-Jura, Smith, Henderson, Halsey, GAB, Peleg. Iglesias-Chirife and Peleg equations were revealed the best fitting. Isosteric heats of adsorption were evaluated by applying the Clausius-Clapeyron equation to experimental isotherms and decreased with increasing moisture content.

Keywords:

Dry ground meat, sorption isotherm, isosteric heat,

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