Desorption Isotherms for Solar Drying and Desorption Isosteric Heat of Camel Meat

Desorption isotherms of camel meat were investigated at 40, 50 and 60°C by the static gravimetric method. Several models were tested to describe the experimental sorption data. By comparing the index of goodness of fit, the isotherm for camel meat is better described by the GAB equation for the whole range of water activity and temperatures. Isosteric heats of adsorption were calculated by applying the Clausius-Clapeyron equation to experimental isotherms data: It decreased with increasing moisture content. An exponential decay model with two parameters was proposed to fit the isosteric heat water desorption of camel meat.