Sorpční charakteristika sušenek a perníků

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F07%3A00005751" target="_blank" >RIV/00216275:25310/07:00005751 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method

Popis výsledku v původním jazyce

Chemical composition (moisture, ash, protein, fat, total carbohydrate, sucrose, fructose, glucose and maltose) of four types of biscuits and four gingerbreads were determined and moisture adsorption characteristics of samples were evaluated at 25 °C using the Novasina hygrometric technique. Generally, the GAB model gave the best description of the experimental sorption data; however, these findings were not statistically significant compared with the BET model. Gingerbreads absorbed higher amount of water (20-25 g/100g on dry weight basis) at aw>0.70 in comparison to biscuits studied mainly due to higher content of sucrose and/or other simple saccharides. Monolayer moisture content evaluated by BET and GAB models were in general higher for the gingerbreads. Although the Novasina water activity meter is suitable for construction of sorption isotherms, in the lower range of aw values (i.e., <0.45) the water uptake is slightly underestimated.

Název v anglickém jazyce

Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method

Popis výsledku anglicky

Chemical composition (moisture, ash, protein, fat, total carbohydrate, sucrose, fructose, glucose and maltose) of four types of biscuits and four gingerbreads were determined and moisture adsorption characteristics of samples were evaluated at 25 °C using the Novasina hygrometric technique. Generally, the GAB model gave the best description of the experimental sorption data; however, these findings were not statistically significant compared with the BET model. Gingerbreads absorbed higher amount of water (20-25 g/100g on dry weight basis) at aw>0.70 in comparison to biscuits studied mainly due to higher content of sucrose and/or other simple saccharides. Monolayer moisture content evaluated by BET and GAB models were in general higher for the gingerbreads. Although the Novasina water activity meter is suitable for construction of sorption isotherms, in the lower range of aw values (i.e., <0.45) the water uptake is slightly underestimated.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GA203%2F05%2F2106" target="_blank" >GA203/05/2106: Moderní instrumentace v chemické, potravinářské a klinické analýze</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Alimentaria

ISSN

0139-3006

e-ISSN

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Svazek periodika

36

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

10

Strana od-do

311-320

Kód UT WoS článku

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EID výsledku v databázi Scopus

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