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  • Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature.
  • Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature. (en)
  • Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature. (cs)
Title
  • Stanovení adsorpčních izoterem perníku hygroskopickou metodou
  • Determination of gingerbread adsorption isotherms by hygroscopic method (en)
  • Stanovení adsorpčních izoterem perníku hygroskopickou metodou (cs)
skos:prefLabel
  • Stanovení adsorpčních izoterem perníku hygroskopickou metodou
  • Determination of gingerbread adsorption isotherms by hygroscopic method (en)
  • Stanovení adsorpčních izoterem perníku hygroskopickou metodou (cs)
skos:notation
  • RIV/00216275:25310/07:00005872!RIV08-MSM-25310___
http://linked.open.../vavai/riv/strany
  • 196-198
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(GA203/05/2106), Z(MSM0021627502)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 452053
http://linked.open...ai/riv/idVysledku
  • RIV/00216275:25310/07:00005872
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • gigerbread; moisture sorption isotherm (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [2A4B5EEEC298]
http://linked.open...i/riv/mistoVydani
  • Bratislava
http://linked.open...i/riv/nazevZdroje
  • Sborník XVI. medzinárodnej konferencie Laboralim 2007 o analytických metódach v potravinárstve v súlade s harmonizáciou legislativy EU
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Pejchalová, Marcela
  • Vytřasová, Jarmila
  • Červenka, Libor
  • Brožková, Iveta
  • Královský, Josef
  • Řezková, Soňa
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Slovenská technická univerzita v Bratislave
https://schema.org/isbn
  • 978-80-227-2628-3
http://localhost/t...ganizacniJednotka
  • 25310
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