Water sorption properties of Dutch type semi-hard cheese edge in the range of common storing temperatures

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870754" target="_blank" >RIV/62157124:16270/11:43870754 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/11:00183904
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Water sorption properties of Dutch type semi-hard cheese edge in the range of common storing temperatures
Original language description
Moisture sorption isotherms of Dutch type semi-hard cheese edge in the temperature range of 10-25 grC and water activity (Aw) from 0.11 to 0.98 were determined using manometric method. Critical values of equilibrium moisture content, corresponding to theAw = 0.6, were between 11 % MC (w.b.) and 17 % MC (w.b.) both for moisture adsorption and desorption. Values of sorption heat were calculated from moisture sorption isotherms by applying the Clausius-Clapeyron equation. Heat of sorption decreased from 48.5 kJ/mol (~5.5 % MC w.b.) to the values approaching the heat of vaporization of pure water, free MC. The critical value for free water evaporation is about w = 27 % (w.b.) for the range of temperature 10-25 grC.
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
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendeleianae Brunensis
ISSN
1211-8516
e-ISSN
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Volume of the periodical
24
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
203-208
UT code for WoS article
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EID of the result in the Scopus database
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