Absorpce vlhkosti sušenými plody Jalovce obecného při různých teplotách, vlastnosti sorbované vhkosti

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F08%3A00007553" target="_blank" >RIV/00216275:25310/08:00007553 - 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

Adsorption of moisture on dried juniper berries (Juniperus communis L.) at various temperatures and properties of sorbed water

Popis výsledku v původním jazyce

Moisture adsorption characteristics of juniper berries were studied using Brunauer-Emmet-Teller (BET), Guggenheim- Anderson-de Boer (GAB) and Peleg sorption equations. A reasonable goodness of fit to the experimental data over the entire range of water activity was obtained with the GAB equation. A negative temperature effect was observed, particularly at the curves measured at 10 °C. The monolayer moisture contents decreased with an increase in temperature of adsorption using the GAB model. Caurie´s equation was used to obtain data on non-freezing water, surface area of sorption, density of the sorbed water and the number of adsorbed monolayers. Values of these parameters decreased with an increase in the temperature. The linear form of Henderson isotherms intersected at moisture contents ranged from 158.5 g.kg-1 to 114.8 g.kg-1 (on dry weight basis) representing the transition from multilayer sorbed water to mobile water. Dehydrated juniper berries kept at ambient temperature would r

Název v anglickém jazyce

Adsorption of moisture on dried juniper berries (Juniperus communis L.) at various temperatures and properties of sorbed water

Popis výsledku anglicky

Moisture adsorption characteristics of juniper berries were studied using Brunauer-Emmet-Teller (BET), Guggenheim- Anderson-de Boer (GAB) and Peleg sorption equations. A reasonable goodness of fit to the experimental data over the entire range of water activity was obtained with the GAB equation. A negative temperature effect was observed, particularly at the curves measured at 10 °C. The monolayer moisture contents decreased with an increase in temperature of adsorption using the GAB model. Caurie´s equation was used to obtain data on non-freezing water, surface area of sorption, density of the sorbed water and the number of adsorbed monolayers. Values of these parameters decreased with an increase in the temperature. The linear form of Henderson isotherms intersected at moisture contents ranged from 158.5 g.kg-1 to 114.8 g.kg-1 (on dry weight basis) representing the transition from multilayer sorbed water to mobile water. Dehydrated juniper berries kept at ambient temperature would r

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%2F08%2F1536" target="_blank" >GA203/08/1536: Progresívní metody 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 and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

47

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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