Moisture adsorption characteristics of black currant (Ribes nigrum L.), black elderberry (Sambucus nigra L.) and chokeberry (Aronia melanocarpa, (Minchx.) Ell.) samples at different temperatures

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F11%3A39881360" target="_blank" >RIV/00216275:25310/11:39881360 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/j.1745-4530.2009.00507.x" target="_blank" >http://dx.doi.org/10.1111/j.1745-4530.2009.00507.x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/j.1745-4530.2009.00507.x" target="_blank" >10.1111/j.1745-4530.2009.00507.x</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Moisture adsorption characteristics of black currant (Ribes nigrum L.), black elderberry (Sambucus nigra L.) and chokeberry (Aronia melanocarpa, (Minchx.) Ell.) samples at different temperatures

Popis výsledku v původním jazyce

Adsorption isotherms of black currant, black elderberry and chokeberry were obtained at 10, 25 and 40°C. Generally, increasing temperature decreased adsorbed moisture particularly at 10°C, whereas the adsorption was similar at 25 and 40°C in the range of0.10-0.75 aw for all the berry samples. All the berries sorbed more water at 40°C than at 10 or 25°C above 0.75 aw. Of the six sorption models, Peleg's model gave the best fit. The net isosteric heats of adsorption were obtained using Clausius-Clapeyronequation showing that the adsorbed water is strongly bound to adsorbent at low moisture content. The glass transition temperature concept was also discussed. Based on the results of the study and the literature reviewed, the chilled storage has a favourable effect on the quality and shelf life of the dried berries.

Název v anglickém jazyce

Moisture adsorption characteristics of black currant (Ribes nigrum L.), black elderberry (Sambucus nigra L.) and chokeberry (Aronia melanocarpa, (Minchx.) Ell.) samples at different temperatures

Popis výsledku anglicky

Adsorption isotherms of black currant, black elderberry and chokeberry were obtained at 10, 25 and 40°C. Generally, increasing temperature decreased adsorbed moisture particularly at 10°C, whereas the adsorption was similar at 25 and 40°C in the range of0.10-0.75 aw for all the berry samples. All the berries sorbed more water at 40°C than at 10 or 25°C above 0.75 aw. Of the six sorption models, Peleg's model gave the best fit. The net isosteric heats of adsorption were obtained using Clausius-Clapeyronequation showing that the adsorbed water is strongly bound to adsorbent at low moisture content. The glass transition temperature concept was also discussed. Based on the results of the study and the literature reviewed, the chilled storage has a favourable effect on the quality and shelf life of the dried berries.

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

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Process Engineering

ISSN

0145-8876

e-ISSN

—

Svazek periodika

34

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

ES - Španělské království

Počet stran výsledku

16

Strana od-do

1419-1434

Kód UT WoS článku

000295326700004

EID výsledku v databázi Scopus

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