Answers are grounded in this paper and cite their sources.
A study was carried out to obtain moisture isotherms of an intermediate-moisture processed meat product at a refrigerated and three ambient temperatures. Results showed that the isotherms were sigmoidal in shape. The Henderson equation was applied and analysed. It was found that the storage stability of the product is maintained at 5°C. Heats of desorption were presented.
No takes yet. Share an insight, caveat, or question.
Igbeka et al. (1982) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: