摘要：In this study, desorption isotherms of traditional Turkish meat products, i.e., sucuk and pastirma, were determined at three different temperatures (5, 15 and 25 oC). Experimental desorption data were fitted with B.E.T. and G.A.B. models. Desorption isotherms for sucuk and pastirma indicated that an equilibrium moisture content decreased as the temperature increased. This observation clearly indicated that desorption isotherms for these products depended on the temperature. In the aw range of 0.1–0.5, B.E.T. model gave the closet fit to the desorption data for sucuk and pastirma at the three temperatures studied. In the broader aw range (0.1–0.9), while G.A.B. model gave the closet fit to the experimental data for both products at 5 and 15 oC, no fit was observed at 25 oC.
关键词：Sucuk; pastirma; desorption isotherm; B.E.T.; G.A.B.; temperature
