Moisture sorption isotherm of chicken breast

Abstract

The relationship between moisture content and water activity or moisture sorption isotherm of chicken breast was experimentally determined. The experimental procedure was obtained at 5, 25, 40, 60, 80 and 100^oC. Water activity of samples were adjusted to 0.11, 0.33, 0.58, 0.75 and 0.96 by using saturated salt solutions. The surface of the chicken breast was cut into small size and equilibrated at various water activities. GAB, BET and Peleg models were used to fit the experimental data. It was shown that GAB model gave the best fit for the whole range of water activity and temperature with 5.37-12.83 of %RMSE. The parameters obtained from the GAB model were fitted as a function of temperatures. Moreover, these sorption isotherm equations could predict the relationship between water activity and moisture content at the wider range of temperature (5-100^oC) than the previous studies.