Model Analysis of Sorption Isotherms

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F09%3A28542" target="_blank" >RIV/60460709:41310/09:28542 - 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

Model Analysis of Sorption Isotherms

Popis výsledku v původním jazyce

An equation for description and classification of sorption isotherms is presented which is based on superposition of surface adsorption and solution water. The equation is applied for fitting experimental sorption data from the literature for starchy andhigh protein foods, fruits and vegetables, nuts, legumes, and seeds. Based on quantitative criteria almost all of the sorption isotherms tested belong to class II of Brunauer classification, except from some fruits that belong to class III and trehaloseadsorption isotherm at 25oC that belongs to class I. Analysis of sorption isotherms shows that surface adsorption is more important than solution water in the isotherms for cereals, potatoes, legumes and seeds, while in vegetables, fruits, meat, milk products and some nuts solution water is more important. The ratio of solution water to surface adsorption increases as water activity increases, it is higher for the adsorption isotherm than the desorption isotherm at any water activity va

Název v anglickém jazyce

Model Analysis of Sorption Isotherms

Popis výsledku anglicky

An equation for description and classification of sorption isotherms is presented which is based on superposition of surface adsorption and solution water. The equation is applied for fitting experimental sorption data from the literature for starchy andhigh protein foods, fruits and vegetables, nuts, legumes, and seeds. Based on quantitative criteria almost all of the sorption isotherms tested belong to class II of Brunauer classification, except from some fruits that belong to class III and trehaloseadsorption isotherm at 25oC that belongs to class I. Analysis of sorption isotherms shows that surface adsorption is more important than solution water in the isotherms for cereals, potatoes, legumes and seeds, while in vegetables, fruits, meat, milk products and some nuts solution water is more important. The ratio of solution water to surface adsorption increases as water activity increases, it is higher for the adsorption isotherm than the desorption isotherm at any water activity va

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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

2009

Kód důvěrnosti údajů

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

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

42

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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