Sorption isotherms: Construction & Evaluation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F08%3A24406" target="_blank" >RIV/60460709:41310/08:24406 - 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

Sorption isotherms: Construction & Evaluation

Original language description

Moisture content of foods and agro-products plays important role in the foods and agro-products storing. Practical experience with storing the real foods and agro-products shows that rather the water activity than the moisture content plays controlling role in storing those products. Especially quality and shelf life of the products that are stored in a defined dried state are predetermined by their water activity. This conclusion is right in relation to both the main sources of the product deterioration, the microbial and enzymatic ones. The sorption isotherms are the main means how to evaluate the water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. Thispaper shows how to generate the suitable theoretical isotherms for this purpose for foods and agroproducts: BET isotherms, GAB isotherms, HH isotherms and their generalizations.

Czech name

Sorpční izotermy: Konstrukce a vyhodnocování

Czech description

Moisture content of foods and agro-products plays important role in the foods and agro-products storing. Practical experience with storing the real foods and agro-products shows that rather the water activity than the moisture content plays controlling role in storing those products. Especially quality and shelf life of the products that are stored in a defined dried state are predetermined by their water activity. This conclusion is right in relation to both the main sources of the product deterioration, the microbial and enzymatic ones. The sorption isotherms are the main means how to evaluate the water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. Thispaper shows how to generate the suitable theoretical isotherms for this purpose for foods and agroproducts: BET isotherms, GAB isotherms, HH isotherms and their generalizations.

Type

D - Article in proceedings

CEP classification

GM - Food industry

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

1st International Workshop "Physics in Life Sciences"

ISBN

978-80-213-1804-5

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

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Publisher name

Czech University of Life Sciences

Place of publication

Praha

Event location

Praha

Event date

Aug 22, 2008

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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