About: Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Chemical composition (moisture, ash, protein, fat, total carbohydrate, sucrose, fructose, glucose and maltose) of four types of biscuits and four gingerbreads were determined and moisture adsorption characteristics of samples were evaluated at 25 °C using the Novasina hygrometric technique. Generally, the GAB model gave the best description of the experimental sorption data; however, these findings were not statistically significant compared with the BET model. Gingerbreads absorbed higher amount of water (20-25 g/100g on dry weight basis) at aw>0.70 in comparison to biscuits studied mainly due to higher content of sucrose and/or other simple saccharides. Monolayer moisture content evaluated by BET and GAB models were in general higher for the gingerbreads. Although the Novasina water activity meter is suitable for construction of sorption isotherms, in the lower range of aw values (i.e., <0.45) the water uptake is slightly underestimated. Chemical composition (moisture, ash, protein, fat, total carbohydrate, sucrose, fructose, glucose and maltose) of four types of biscuits and four gingerbreads were determined and moisture adsorption characteristics of samples were evaluated at 25 °C using the Novasina hygrometric technique. Generally, the GAB model gave the best description of the experimental sorption data; however, these findings were not statistically significant compared with the BET model. Gingerbreads absorbed higher amount of water (20-25 g/100g on dry weight basis) at aw>0.70 in comparison to biscuits studied mainly due to higher content of sucrose and/or other simple saccharides. Monolayer moisture content evaluated by BET and GAB models were in general higher for the gingerbreads. Although the Novasina water activity meter is suitable for construction of sorption isotherms, in the lower range of aw values (i.e., <0.45) the water uptake is slightly underestimated. (en) Sorpční izotermy vybraných druhů sušenek a perníků (cs)
Title	Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method (en) Sorpční charakteristika sušenek a perníků (cs)
skos:prefLabel	Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method Study of Moisture Adsorption Characteristic of Gingerbreads and Biscuits Using a Hydrometric Method (en) Sorpční charakteristika sušenek a perníků (cs)
skos:notation	RIV/00216275:25310/07:00005751!RIV08-MSM-25310___
http://linked.open.../vavai/riv/strany	311-320
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA203/05/2106), Z(MSM0021627502)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Červenka, Libor Královský, Josef Pejchalová, Marcela Vytřasová, Jarmila Brožková, Iveta Táborská, Soňa
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Pardubice / Fakulta chemicko-technologická
http://linked.open...dnocenehoVysledku	453282
http://linked.open...ai/riv/idVysledku	RIV/00216275:25310/07:00005751
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	moisture sorption isotherm; GAB equation; BET equation; monolayer value; biscuit; gingerbread (en)
http://linked.open.../riv/klicoveSlovo	moisture sorption isotherm gingerbread GAB equation monolayer value biscuit BET equation
http://linked.open...odStatuVydavatele	HU - Maďarsko
http://linked.open...ontrolniKodProRIV	[71F4B13E4A7F]
http://linked.open...i/riv/nazevZdroje	Acta Alimentaria
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Modern instrumentation in chemical, food and clinical analysis
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	36
http://linked.open...iv/tvurceVysledku	Pejchalová, Marcela Vytřasová, Jarmila Červenka, Libor Brožková, Iveta Královský, Josef Táborská, Soňa Hejdrychová, Jana
http://linked.open...n/vavai/riv/zamer	Pokročilé analytické a separační metody a jejich aplikace v diagnostice a technologii živých a neživých materiálů
issn	0139-3006
number of pages	10 (xsd:int)
http://localhost/t...ganizacniJednotka	25310

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