Rovnováha vody v zemědělských produktech

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Water equilibrium in agroproducts

Popis výsledku v původním jazyce

Water is one of the main components of the aggregated agricultural products and its content is very important parameter that pre-determines either the fundamental properties of the agricultural products including of those formed during processing or thestoring parameters. The role of water cannot be understood as some form of coexistence of water and the other components including different substances termed as dry matter and different forms of gasses. The important role is played by interaction between water and the different substances of dry matter including those going into the water solutions and water content in the gas components. Sorption isotherms are the main means to evaluate the equilibrium water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. This paper shows how to generate suitable theoretical isotherms for this purpose for foods and agroproducts: the BET isotherm, the GAB i

Název v anglickém jazyce

Water equilibrium in agroproducts

Popis výsledku anglicky

Water is one of the main components of the aggregated agricultural products and its content is very important parameter that pre-determines either the fundamental properties of the agricultural products including of those formed during processing or thestoring parameters. The role of water cannot be understood as some form of coexistence of water and the other components including different substances termed as dry matter and different forms of gasses. The important role is played by interaction between water and the different substances of dry matter including those going into the water solutions and water content in the gas components. Sorption isotherms are the main means to evaluate the equilibrium water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. This paper shows how to generate suitable theoretical isotherms for this purpose for foods and agroproducts: the BET isotherm, the GAB i

Druh

D - Stať ve sborníku

CEP obor

GA - Zemědělská ekonomie

OECD FORD obor

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Projekt

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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 statě ve sborníku

Nowe Trendy v Agrofizyce

ISBN

978-83-60489-07-9

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

35-37

Název nakladatele

Polska Akademia Nauk, Komitet Agrofizyki, Vydawnictwo Naukowe FRNA

Místo vydání

Lublin, Polsko

Místo konání akce

Lublin, Polsko

Datum konání akce

10. 6. 2008

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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