Moisture Sorption Analysis of Smoke-Dried Kamsa Using GAB and BET Models Over Six Months | Beef
0Moisture Sorption Analysis of Smoke-Dried Kamsa Using GAB and BET Models Over Six Months | Kamsa Beef
Layman Abstract: Meat is a great source of nutrients like protein, iron, and vitamins, and one traditional meat product called Kamsa — made by smoke-drying beef — is popular because it’s lightweight, low in moisture, and lasts long without spoiling. This study focused on how well Kamsa holds up in storage over six months, especially in warm conditions. Scientists tested how much water it absorbs or loses at different temperatures using special models (called GAB and BET) to predict its behavior. They found that the GAB model worked best to describe how Kamsa interacts with moisture during storage. It accurately showed how much water Kamsa can safely hold before spoilage might occur. This helps in understanding how to store and preserve Kamsa better, making it a reliable and nutritious food source that stays safe to eat over time.
🔬 Discover the Science Behind Traditional Smoke-Dried Beef (Kamsa)! 🍖
In this video, we explore the storage stability and moisture behavior of Kamsa, a traditional smoke-dried beef product packed with nutrients like protein, iron, and B vitamins. Learn how scientists use advanced modeling techniques such as the GAB and BET models to analyze how Kamsa absorbs and releases moisture under different temperatures. This study helps us understand how to keep Kamsa safe, nutritious, and long-lasting — especially in hot climates!
👨🔬 Key Highlights:
What makes Kamsa a great protein source
How temperature affects moisture content
Why the GAB model is better for predicting storage behavior
Real scientific data analyzed using MATLAB
Whether you're a food scientist, student, or just curious about food preservation, this video breaks down complex research into simple insights.
📌 Don’t forget to like, share, and subscribe for more food science content!
#FoodScience #KamsaBeef #SorptionStudy #MeatPreservation #TraditionalFoods #GABModel #BETModel #Nutrition #BeefStorage #MoistureContent
Your Queries: -
Kamsa beef
Smoke-dried beef
Traditional meat preservation
Sorption isotherms
GAB model moisture
BET model food
Meat storage stability
Low moisture meat
Protein-rich traditional food
Moisture content analysis
Viscoelastic food study
Food drying techniques
Water activity in food
Food science research
Sorption models in meat
Nutritional value of beef
Meat shelf life
Gravimetric method
MATLAB food analysis
Storage of dried meat
Monolayer moisture content
Food technology study
Traditional African food
Food preservation methods
Beef processing techniques
#KamsaBeef #SmokeDriedMeat #FoodScience #SorptionIsotherms #MeatPreservation
#GABModel #BETModel #MoistureContent #BeefNutrition #StorageStability
#TraditionalFood #MeatScience #FoodTechnology #ProteinRichFood
#WaterActivity #MATLABResearch #DryingTechniques #FoodPreservation
#BeefShelfLife #LowMoistureFood #TraditionalPreservation
#FoodSafety #AfricanCuisine #DriedMeat #ScienceExplained