About: Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C

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About: Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Sorption isotherms of elecampe (Inula helenium L.) and burdock (Arctium lappa L.) root samples were obtained at 25°C. Elecampe exhibited hysteresis loop in the range of 0.35-0.90 aw, whereas burdock roots showed significant differences between adsorption and desorption isotherms from 0.65 to 0.80 aw. Blahovec-Yanniotis was considered to give the best fit over the whole range of aw tested. Various parameters describing the properties of sorbed water derived from GAB, Henderson and Blahovec-Yanniotis models have been discussed. Differential scanning calorimetric method was used to measure the glass transition temperature (Tg) of root samples in relation to water activity. The safe moisture content was determined in 12.01 and 14.96 g/100g d. b. for burdock and elecampe root samples at 25°C, respectively. Combining the Tg line with sorption isotherm in one plot, it was found that the glass transition temperature concept overestimated the temperature stability for both root samples. Sorption isotherms of elecampe (Inula helenium L.) and burdock (Arctium lappa L.) root samples were obtained at 25°C. Elecampe exhibited hysteresis loop in the range of 0.35-0.90 aw, whereas burdock roots showed significant differences between adsorption and desorption isotherms from 0.65 to 0.80 aw. Blahovec-Yanniotis was considered to give the best fit over the whole range of aw tested. Various parameters describing the properties of sorbed water derived from GAB, Henderson and Blahovec-Yanniotis models have been discussed. Differential scanning calorimetric method was used to measure the glass transition temperature (Tg) of root samples in relation to water activity. The safe moisture content was determined in 12.01 and 14.96 g/100g d. b. for burdock and elecampe root samples at 25°C, respectively. Combining the Tg line with sorption isotherm in one plot, it was found that the glass transition temperature concept overestimated the temperature stability for both root samples. (en)
Title	Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C (en)
skos:prefLabel	Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C Moisture Sorption Isotherms and Glass Transition Temperature of Elecampe (Inula helenium L.) and Burdock (Arctium lappa L.) Roots at 25°C (en)
skos:notation	RIV/00216275:25310/12:39893011!RIV13-GA0-25310___
http://linked.open...avai/riv/aktivita	I P
http://linked.open...avai/riv/aktivity	I, P(GA203/08/1536)
http://linked.open...iv/cisloPeriodika	18
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Kubínová, Jana Červenka, Libor
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	151511
http://linked.open...ai/riv/idVysledku	RIV/00216275:25310/12:39893011
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	glass transition; sorption models; sorption isotherm; burdock; Elecampe (en)
http://linked.open.../riv/klicoveSlovo	glass transition sorption isotherm Elecampe burdock sorption models
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[DC2CAB68C389]
http://linked.open...i/riv/nazevZdroje	Food Science and Technology International
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Progressive methods in chemical, food and clinical analysis
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	2
http://linked.open...iv/tvurceVysledku	Kubínová, Jana Červenka, Libor Juszczak, Leslaw Witczak, Mariusz
http://linked.open...ain/vavai/riv/wos	000300179700007
issn	1082-0132
number of pages	11 (xsd:int)
http://bibframe.org/vocab/doi	10.1177/1082013211414260
http://localhost/t...ganizacniJednotka	25310

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