Moisture Adsorption Isotherms and Thermodynamic Properties of Green and Roasted Yerba Mate (Ilex paraguariensis)
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F15%3A39899522" target="_blank" >RIV/00216275:25310/15:39899522 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1016/j.fbio.2015.10.001" target="_blank" >http://dx.doi.org/10.1016/j.fbio.2015.10.001</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fbio.2015.10.001" target="_blank" >10.1016/j.fbio.2015.10.001</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Moisture Adsorption Isotherms and Thermodynamic Properties of Green and Roasted Yerba Mate (Ilex paraguariensis)
Popis výsledku v původním jazyce
Moisture adsorption isotherms of green and roasted Yerba mate (Ilex paraguariensis) at 5, 25, and 40oC were determinated by the static gravimetric method over the wide range of water activity from 0.05 to 0.9. GAB model fitted well the experimental adsorption data presenting sigmoid shape curves for both samples. Whereas the decrease of isotherms with increasing of the temperature was observed for green mate sample over the whole range of water activities, a crossing-over of isotherm at 40oC was observed for roasted mate sample at 0.66 aw. Nevertheless, the moisture adsorption was significantly higher for green mate than that for roasted mate. The effect of temperature on the properties of sorbed water calculating from Curie's equation was only apparent for roasted Yerba mate. Claussius-Clapeyron equation showed that the adsorbed moisture is strongly bound to the surface of green Yerba mate in low moisture content in comparison with roasted Yerba mate. According to compensation theory,
Název v anglickém jazyce
Moisture Adsorption Isotherms and Thermodynamic Properties of Green and Roasted Yerba Mate (Ilex paraguariensis)
Popis výsledku anglicky
Moisture adsorption isotherms of green and roasted Yerba mate (Ilex paraguariensis) at 5, 25, and 40oC were determinated by the static gravimetric method over the wide range of water activity from 0.05 to 0.9. GAB model fitted well the experimental adsorption data presenting sigmoid shape curves for both samples. Whereas the decrease of isotherms with increasing of the temperature was observed for green mate sample over the whole range of water activities, a crossing-over of isotherm at 40oC was observed for roasted mate sample at 0.66 aw. Nevertheless, the moisture adsorption was significantly higher for green mate than that for roasted mate. The effect of temperature on the properties of sorbed water calculating from Curie's equation was only apparent for roasted Yerba mate. Claussius-Clapeyron equation showed that the adsorbed moisture is strongly bound to the surface of green Yerba mate in low moisture content in comparison with roasted Yerba mate. According to compensation theory,
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Bioscience
ISSN
2212-4292
e-ISSN
—
Svazek periodika
12
Číslo periodika v rámci svazku
December
Stát vydavatele periodika
NL - Nizozemsko
Počet stran výsledku
6
Strana od-do
122-127
Kód UT WoS článku
—
EID výsledku v databázi Scopus
2-s2.0-84944739933