| Attributes | Values |
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| rdf:type
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| Description
| - Water is one of the main components of the aggregated agricultural products and its content is very important parameter that pre-determines either the fundamental properties of the agricultural products including of those formed during processing or the storing parameters. The role of water cannot be understood as some form of coexistence of water and the other components including different substances termed as dry matter and different forms of gasses. The important role is played by interaction between water and the different substances of dry matter including those going into the water solutions and water content in the gas components. Sorption isotherms are the main means to evaluate the equilibrium water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. This paper shows how to generate suitable theoretical isotherms for this purpose for foods and agroproducts: the BET isotherm, the GAB isotherm, the
- Water is one of the main components of the aggregated agricultural products and its content is very important parameter that pre-determines either the fundamental properties of the agricultural products including of those formed during processing or the storing parameters. The role of water cannot be understood as some form of coexistence of water and the other components including different substances termed as dry matter and different forms of gasses. The important role is played by interaction between water and the different substances of dry matter including those going into the water solutions and water content in the gas components. Sorption isotherms are the main means to evaluate the equilibrium water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. This paper shows how to generate suitable theoretical isotherms for this purpose for foods and agroproducts: the BET isotherm, the GAB isotherm, the (en)
- Water is one of the main components of the aggregated agricultural products and its content is very important parameter that pre-determines either the fundamental properties of the agricultural products including of those formed during processing or the storing parameters. The role of water cannot be understood as some form of coexistence of water and the other components including different substances termed as dry matter and different forms of gasses. The important role is played by interaction between water and the different substances of dry matter including those going into the water solutions and water content in the gas components. Sorption isotherms are the main means to evaluate the equilibrium water activity at constant temperature. Their determination is difficult and the experimental results should be smoothed by the theoretical isotherms. This paper shows how to generate suitable theoretical isotherms for this purpose for foods and agroproducts: the BET isotherm, the GAB isotherm, the (cs)
|
| Title
| - Water equilibrium in agroproducts
- Rovnováha vody v zemědělských produktech (cs)
- Water equilibrium in agroproducts (en)
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| skos:prefLabel
| - Water equilibrium in agroproducts
- Rovnováha vody v zemědělských produktech (cs)
- Water equilibrium in agroproducts (en)
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| skos:notation
| - RIV/60460709:41310/08:24080!RIV09-MSM-41310___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41310/08:24080
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - water, equilibrium, agroproducts, sorption isotherm, model (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
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| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...vEdiceCisloSvazku
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| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
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| http://linked.open...iv/tvurceVysledku
| |
| http://linked.open...vavai/riv/typAkce
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| http://linked.open.../riv/zahajeniAkce
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| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Komitet Agrofizyki Polskiej Akademii Nauk; Wydawnictwo Naukowe FRNA
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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