Characteristics of sorption isotherms for fermented meat products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43921959" target="_blank" >RIV/60461373:22330/21:43921959 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22340/21:43921959
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Characteristics of sorption isotherms for fermented meat products
Original language description
Sorption isotherms were measured by the Dynamic Dewpoint¬¬ Isotherm (DDI) method for samples of fermented meat products. A total of 600 values were recorded which were processed in the software MATLAB R2019b for six different sorption models (Halsey, Chin, Henderson, Oswin, Smith, and GAB) with statistical parameters: root-mean-square error (RMSE) and coefficient of determination (R2). Measured experimental data proved that the most suitable model for these types of fermented meat products is GAB model (the values of RMSE ≤ 0.0004 and R2 ≥ 0.997 for desorption and RMSE ≤ 0.0032 and R2 ≥ 0.884 for adsorption). Experimental data should help to better manage fermentation, drying, and smoking processes during production of fermented meat products.
Czech name
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Czech description
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Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2020 Proceedings of 27th International PhD Students Conference
ISBN
978-80-7509-765-1
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
290-295
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 11, 2020
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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