Model Analysis of Sorption Isotherms

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F09%3A28542" target="_blank" >RIV/60460709:41310/09:28542 - 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
Model Analysis of Sorption Isotherms
Original language description
An equation for description and classification of sorption isotherms is presented which is based on superposition of surface adsorption and solution water. The equation is applied for fitting experimental sorption data from the literature for starchy andhigh protein foods, fruits and vegetables, nuts, legumes, and seeds. Based on quantitative criteria almost all of the sorption isotherms tested belong to class II of Brunauer classification, except from some fruits that belong to class III and trehaloseadsorption isotherm at 25oC that belongs to class I. Analysis of sorption isotherms shows that surface adsorption is more important than solution water in the isotherms for cereals, potatoes, legumes and seeds, while in vegetables, fruits, meat, milk products and some nuts solution water is more important. The ratio of solution water to surface adsorption increases as water activity increases, it is higher for the adsorption isotherm than the desorption isotherm at any water activity va
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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