Water equilibrium in agroproducts

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F08%3A24080" target="_blank" >RIV/60460709:41310/08:24080 - 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

Water equilibrium in agroproducts

Original language description

Water is one of the main components of the aggregated agricultural products and its content is very important parameter that pre-determines either the fundamental properties of the agricultural products including of those formed during processing or thestoring parameters. The role of water cannot be understood as some form of coexistence of water and the other components including different substances termed as dry matter and different forms of gasses. The important role is played by interaction between water and the different substances of dry matter including those going into the water solutions and water content in the gas components. Sorption isotherms are the main means to evaluate the equilibrium water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. This paper shows how to generate suitable theoretical isotherms for this purpose for foods and agroproducts: the BET isotherm, the GAB i

Czech name

Rovnováha vody v zemědělských produktech

Czech description

Water is one of the main components of the aggregated agricultural products and its content is very important parameter that pre-determines either the fundamental properties of the agricultural products including of those formed during processing or thestoring parameters. The role of water cannot be understood as some form of coexistence of water and the other components including different substances termed as dry matter and different forms of gasses. The important role is played by interaction between water and the different substances of dry matter including those going into the water solutions and water content in the gas components. Sorption isotherms are the main means to evaluate the equilibrium water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. This paper shows how to generate suitable theoretical isotherms for this purpose for foods and agroproducts: the BET isotherm, the GAB i

Type

D - Article in proceedings

CEP classification

GA - Agricultural economics

OECD FORD branch

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Project

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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

Article name in the collection

Nowe Trendy v Agrofizyce

ISBN

978-83-60489-07-9

ISSN

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e-ISSN

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Number of pages

3

Pages from-to

35-37

Publisher name

Polska Akademia Nauk, Komitet Agrofizyki, Vydawnictwo Naukowe FRNA

Place of publication

Lublin, Polsko

Event location

Lublin, Polsko

Event date

Jun 10, 2008

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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