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  • 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 fruits and 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 analysis on t
  • 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 fruits and 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 analysis on t (en)
Title
  • %22GAB%22 generalised equation as a basis for sorption spectral analysis
  • %22GAB%22 generalised equation as a basis for sorption spectral analysis (en)
skos:prefLabel
  • %22GAB%22 generalised equation as a basis for sorption spectral analysis
  • %22GAB%22 generalised equation as a basis for sorption spectral analysis (en)
skos:notation
  • RIV/60460709:41310/10:19520!RIV11-MSM-41310___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046070905)
http://linked.open...iv/cisloPeriodika
  • 5
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
  • 260182
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41310/10:19520
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Sorption, isotherm, GAB, food, approximation, polynomial, water, activity, spectrum (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [315D77AA18C1]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 28
http://linked.open...iv/tvurceVysledku
  • Blahovec, Jiří
  • Yanniotis, Stavros
http://linked.open...ain/vavai/riv/wos
  • 000283445700001
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 41310
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