Effect of temperature on water activity of Dutch type semi-hard cheese: Computation and prediction based on heat of sorption
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F09%3A00002325" target="_blank" >RIV/62157124:16270/09:00002325 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of temperature on water activity of Dutch type semi-hard cheese: Computation and prediction based on heat of sorption
Original language description
Water activity (aw) data of Dutch type semi-hard cheese were investigated at temperatures in the range of 10-25?C. Heat of sorption (Qs) was calculated from moisture sorption isotherms values by applying the Clausius-Clapeyron equation. A practical example of the relation Qs-aw was presented.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
ISBN
978-3-00-028811-1
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
CIGR
Place of publication
Postdam
Event location
Postdam
Event date
Sep 2, 2009
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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