Sorpční izotermy: Konstrukce a vyhodnocování

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F08%3A24406" target="_blank" >RIV/60460709:41310/08:24406 - 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

Sorption isotherms: Construction & Evaluation

Popis výsledku v původním jazyce

Moisture content of foods and agro-products plays important role in the foods and agro-products storing. Practical experience with storing the real foods and agro-products shows that rather the water activity than the moisture content plays controlling role in storing those products. Especially quality and shelf life of the products that are stored in a defined dried state are predetermined by their water activity. This conclusion is right in relation to both the main sources of the product deterioration, the microbial and enzymatic ones. The sorption isotherms are the main means how to evaluate the water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. Thispaper shows how to generate the suitable theoretical isotherms for this purpose for foods and agroproducts: BET isotherms, GAB isotherms, HH isotherms and their generalizations.

Název v anglickém jazyce

Sorption isotherms: Construction & Evaluation

Popis výsledku anglicky

Moisture content of foods and agro-products plays important role in the foods and agro-products storing. Practical experience with storing the real foods and agro-products shows that rather the water activity than the moisture content plays controlling role in storing those products. Especially quality and shelf life of the products that are stored in a defined dried state are predetermined by their water activity. This conclusion is right in relation to both the main sources of the product deterioration, the microbial and enzymatic ones. The sorption isotherms are the main means how to evaluate the water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. Thispaper shows how to generate the suitable theoretical isotherms for this purpose for foods and agroproducts: BET isotherms, GAB isotherms, HH isotherms and their generalizations.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

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

1st International Workshop "Physics in Life Sciences"

ISBN

978-80-213-1804-5

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

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Název nakladatele

Czech University of Life Sciences

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

22. 8. 2008

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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