Moisture Adsorption Isotherms and Thermodynamic Properties of Green and Roasted Yerba Mate (Ilex paraguariensis)

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F15%3A39899522" target="_blank" >RIV/00216275:25310/15:39899522 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.fbio.2015.10.001" target="_blank" >http://dx.doi.org/10.1016/j.fbio.2015.10.001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2015.10.001" target="_blank" >10.1016/j.fbio.2015.10.001</a>

Result language

angličtina

Original language name

Moisture Adsorption Isotherms and Thermodynamic Properties of Green and Roasted Yerba Mate (Ilex paraguariensis)

Original language description

Moisture adsorption isotherms of green and roasted Yerba mate (Ilex paraguariensis) at 5, 25, and 40oC were determinated by the static gravimetric method over the wide range of water activity from 0.05 to 0.9. GAB model fitted well the experimental adsorption data presenting sigmoid shape curves for both samples. Whereas the decrease of isotherms with increasing of the temperature was observed for green mate sample over the whole range of water activities, a crossing-over of isotherm at 40oC was observed for roasted mate sample at 0.66 aw. Nevertheless, the moisture adsorption was significantly higher for green mate than that for roasted mate. The effect of temperature on the properties of sorbed water calculating from Curie's equation was only apparent for roasted Yerba mate. Claussius-Clapeyron equation showed that the adsorbed moisture is strongly bound to the surface of green Yerba mate in low moisture content in comparison with roasted Yerba mate. According to compensation theory,

Czech name

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Czech description

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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

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Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

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

Name of the periodical

Food Bioscience

ISSN

2212-4292

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

December

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

6

Pages from-to

122-127

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-84944739933