Adsorption of moisture on dried juniper berries (Juniperus communis L.) at various temperatures and properties of sorbed water

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F08%3A00007553" target="_blank" >RIV/00216275:25310/08:00007553 - 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

Adsorption of moisture on dried juniper berries (Juniperus communis L.) at various temperatures and properties of sorbed water

Original language description

Moisture adsorption characteristics of juniper berries were studied using Brunauer-Emmet-Teller (BET), Guggenheim- Anderson-de Boer (GAB) and Peleg sorption equations. A reasonable goodness of fit to the experimental data over the entire range of water activity was obtained with the GAB equation. A negative temperature effect was observed, particularly at the curves measured at 10 °C. The monolayer moisture contents decreased with an increase in temperature of adsorption using the GAB model. Caurie´s equation was used to obtain data on non-freezing water, surface area of sorption, density of the sorbed water and the number of adsorbed monolayers. Values of these parameters decreased with an increase in the temperature. The linear form of Henderson isotherms intersected at moisture contents ranged from 158.5 g.kg-1 to 114.8 g.kg-1 (on dry weight basis) representing the transition from multilayer sorbed water to mobile water. Dehydrated juniper berries kept at ambient temperature would r

Czech name

Absorpce vlhkosti sušenými plody Jalovce obecného při různých teplotách, vlastnosti sorbované vhkosti

Czech description

Absorpce vlhkosti sušenými plody Jalovce obecného při různých teplotách, vlastnosti sorbované vhkosti

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%2F08%2F1536" target="_blank" >GA203/08/1536: Progressive methods 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 and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

47

Issue of the periodical within the volume

3

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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