Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F08%3A00005752" target="_blank" >RIV/00216275:25310/08:00005752 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

Original language description

Adsorption isotherms of gingerbreads were obtained in the temperature range of 20-30°C. The adsorption curves exhibited sigmoid shape of to the type III isotherm, typical for many foods. Generally, increasing temperature decreased adsorbed moisture (negative temperature effect) at low water activities, particularly in the curve for 20°C. However, the negative temperature effect was reversed above water activity of 0.80 implying higher equilibrium moisture content at higher temperature. This altered temperature dependence of equilibrium moisture content in relation to aw could be attributed to the presence of sugars. Of the four sorption models, the GAB model gave the best fit at all the three temperatures. Monolayer moisture and other properties of sorbed water were also obtained showing the negative effect with increase in temperature. Isosteric heat of sorption obtained by applying Clausius-Clapeyron equation decreased exponentially with increasing moisture content. It could be impli

Czech name

Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

Czech description

Adsorption isotherms of gingerbreads were obtained in the temperature range of 20-30°C. The adsorption curves exhibited sigmoid shape of to the type III isotherm, typical for many foods. Generally, increasing temperature decreased adsorbed moisture (negative temperature effect) at low water activities, particularly in the curve for 20°C. However, the negative temperature effect was reversed above water activity of 0.80 implying higher equilibrium moisture content at higher temperature. This altered temperature dependence of equilibrium moisture content in relation to aw could be attributed to the presence of sugars. Of the four sorption models, the GAB model gave the best fit at all the three temperatures. Monolayer moisture and other properties of sorbed water were also obtained showing the negative effect with increase in temperature. Isosteric heat of sorption obtained by applying Clausius-Clapeyron equation decreased exponentially with increasing moisture content. It could be impli

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/GA203%2F05%2F2106" target="_blank" >GA203/05/2106: Modern instrumentation in chemical, food and clinical analysis</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2008

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Volume of the periodical

84

Issue of the periodical within the volume

4

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

601-607

UT code for WoS article

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EID of the result in the Scopus database

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