Moisture Sorption Isotherms for Bacon Slices

Abstract

ABSTRACT There is substantial evidence that controlled dehydration of bacon products to a water activity of 0.92 or below should allow control of spore outgrowth and toxin production by Clostridium botulinum and permit reduction of added nitrite levels. This study presents sorption data necessary for the development of a practical dehydration technique for bacon. Variations in fat/lean ratio, storage temperature, sorption mode, and drying method result in changes to the moisture sorption isotherms. Of these parameters only fat/lean variability of bacon significantly affects the isotherms at water activity levels above 0.90. Empirical equations for the isotherms were derived and used to establish differences in the isotherms due to variation in the parameters studied.