Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F12%3A39893011" target="_blank" >RIV/00216275:25310/12:39893011 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1177/1082013211414260" target="_blank" >http://dx.doi.org/10.1177/1082013211414260</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1177/1082013211414260" target="_blank" >10.1177/1082013211414260</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C

Popis výsledku v původním jazyce

Sorption isotherms of elecampe (Inula helenium L.) and burdock (Arctium lappa L.) root samples were obtained at 25°C. Elecampe exhibited hysteresis loop in the range of 0.35-0.90 aw, whereas burdock roots showed significant differences between adsorptionand desorption isotherms from 0.65 to 0.80 aw. Blahovec-Yanniotis was considered to give the best fit over the whole range of aw tested. Various parameters describing the properties of sorbed water derived from GAB, Henderson and Blahovec-Yanniotis models have been discussed. Differential scanning calorimetric method was used to measure the glass transition temperature (Tg) of root samples in relation to water activity. The safe moisture content was determined in 12.01 and 14.96 g/100g d. b. for burdock and elecampe root samples at 25°C, respectively. Combining the Tg line with sorption isotherm in one plot, it was found that the glass transition temperature concept overestimated the temperature stability for both root samples.

Název v anglickém jazyce

Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C

Popis výsledku anglicky

Sorption isotherms of elecampe (Inula helenium L.) and burdock (Arctium lappa L.) root samples were obtained at 25°C. Elecampe exhibited hysteresis loop in the range of 0.35-0.90 aw, whereas burdock roots showed significant differences between adsorptionand desorption isotherms from 0.65 to 0.80 aw. Blahovec-Yanniotis was considered to give the best fit over the whole range of aw tested. Various parameters describing the properties of sorbed water derived from GAB, Henderson and Blahovec-Yanniotis models have been discussed. Differential scanning calorimetric method was used to measure the glass transition temperature (Tg) of root samples in relation to water activity. The safe moisture content was determined in 12.01 and 14.96 g/100g d. b. for burdock and elecampe root samples at 25°C, respectively. Combining the Tg line with sorption isotherm in one plot, it was found that the glass transition temperature concept overestimated the temperature stability for both root samples.

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>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Food Science and Technology International

ISSN

1082-0132

e-ISSN

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Svazek periodika

2

Číslo periodika v rámci svazku

18

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

81-91

Kód UT WoS článku

000300179700007

EID výsledku v databázi Scopus

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