Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F08%3A00005752" target="_blank" >RIV/00216275:25310/08:00005752 - 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

Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

Popis výsledku v původním jazyce

Adsorption isotherms of gingerbreads were obtained in the temperature range of 20-30°C. The adsorption curves exhibited sigmoid shape of to the type III isotherm, typical for many foods. Generally, increasing temperature decreased adsorbed moisture (negative temperature effect) at low water activities, particularly in the curve for 20°C. However, the negative temperature effect was reversed above water activity of 0.80 implying higher equilibrium moisture content at higher temperature. This altered temperature dependence of equilibrium moisture content in relation to aw could be attributed to the presence of sugars. Of the four sorption models, the GAB model gave the best fit at all the three temperatures. Monolayer moisture and other properties of sorbed water were also obtained showing the negative effect with increase in temperature. Isosteric heat of sorption obtained by applying Clausius-Clapeyron equation decreased exponentially with increasing moisture content. It could be impli

Název v anglickém jazyce

Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic

Popis výsledku anglicky

Adsorption isotherms of gingerbreads were obtained in the temperature range of 20-30°C. The adsorption curves exhibited sigmoid shape of to the type III isotherm, typical for many foods. Generally, increasing temperature decreased adsorbed moisture (negative temperature effect) at low water activities, particularly in the curve for 20°C. However, the negative temperature effect was reversed above water activity of 0.80 implying higher equilibrium moisture content at higher temperature. This altered temperature dependence of equilibrium moisture content in relation to aw could be attributed to the presence of sugars. Of the four sorption models, the GAB model gave the best fit at all the three temperatures. Monolayer moisture and other properties of sorbed water were also obtained showing the negative effect with increase in temperature. Isosteric heat of sorption obtained by applying Clausius-Clapeyron equation decreased exponentially with increasing moisture content. It could be impli

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

2008

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

84

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

601-607

Kód UT WoS článku

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EID výsledku v databázi Scopus

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