"GAB" generalised equation as a basis for sorption spectral analysis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F10%3A19520" target="_blank" >RIV/60460709:41310/10:19520 - 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

"GAB" generalised equation as a basis for sorption spectral analysis

Popis výsledku v původním jazyce

The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2nd-6th order. It is shown that the relative derivative of the transformed equation expresses the deviation of the sorption isotherm from a linear relationship between moisture content and water activity either to a sorption isotherm of the Lagmuir's type (the positive relative derivative) or to a sorption isotherm of the solution type (the negative relative derivative). The relative derivative plotted versus water activity serves then as a spectral indicator of the prevailing sorption mechanism. Spectral analysis is applied to sorption isotherms of potato and wheat starches and some fruitsand vegetables. For starches, the differences in the spectral indicator between resorption and desorption as well as the effect of starch processing (gelatinization and hydrolysis) on spectral analysis are discussed. The role of spectral

Název v anglickém jazyce

"GAB" generalised equation as a basis for sorption spectral analysis

Popis výsledku anglicky

The transformed sorption isotherm (represented by the ratio of water activity and moisture content (d.b.) versus water activity) was approximated by polynomials of 2nd-6th order. It is shown that the relative derivative of the transformed equation expresses the deviation of the sorption isotherm from a linear relationship between moisture content and water activity either to a sorption isotherm of the Lagmuir's type (the positive relative derivative) or to a sorption isotherm of the solution type (the negative relative derivative). The relative derivative plotted versus water activity serves then as a spectral indicator of the prevailing sorption mechanism. Spectral analysis is applied to sorption isotherms of potato and wheat starches and some fruitsand vegetables. For starches, the differences in the spectral indicator between resorption and desorption as well as the effect of starch processing (gelatinization and hydrolysis) on spectral analysis are discussed. The role of spectral

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

2010

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

28

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

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Kód UT WoS článku

000283445700001

EID výsledku v databázi Scopus

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