About: Water sorption properties of dutch type semi-hard cheese edge in the range of common storing temperatures

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About: Water sorption properties of dutch type semi-hard cheese edge in the range of common storing temperatures Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Moisture sorption isotherms of Dutch type semi-hard cheese edge in the temperature range of 10--25 grC and water activity (Aw) from 0.11 to 0.98 were determined using manometric method. Critical values of equilibrium moisture content, corresponding to the Aw = 0.6, were between 11 % MC (w.b.) and 17 % MC (w.b.) both for moisture adsorption and desorption. Values of sorption heat were calculated from moisture sorption isotherms by applying the Clausius-Clapeyron equation. Heat of sorption decreased from 48.5 kJ/mol (~5.5 % MC w.b.) to the values approaching the heat of vaporization of pure water, free MC. The critical value for free water evaporation is about w = 27 % (w.b.) for the range of temperature 10--25 grC. Moisture sorption isotherms of Dutch type semi-hard cheese edge in the temperature range of 10--25 grC and water activity (Aw) from 0.11 to 0.98 were determined using manometric method. Critical values of equilibrium moisture content, corresponding to the Aw = 0.6, were between 11 % MC (w.b.) and 17 % MC (w.b.) both for moisture adsorption and desorption. Values of sorption heat were calculated from moisture sorption isotherms by applying the Clausius-Clapeyron equation. Heat of sorption decreased from 48.5 kJ/mol (~5.5 % MC w.b.) to the values approaching the heat of vaporization of pure water, free MC. The critical value for free water evaporation is about w = 27 % (w.b.) for the range of temperature 10--25 grC. (en)
Title	Water sorption properties of dutch type semi-hard cheese edge in the range of common storing temperatures Water sorption properties of dutch type semi-hard cheese edge in the range of common storing temperatures (en)
skos:prefLabel	Water sorption properties of dutch type semi-hard cheese edge in the range of common storing temperatures Water sorption properties of dutch type semi-hard cheese edge in the range of common storing temperatures (en)
skos:notation	RIV/62156489:43210/11:00183904!RIV14-MSM-43210___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Štencl, Jiří
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	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	241544
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/11:00183904
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	water activity; sorption heat; sorption isotherm (en)
http://linked.open.../riv/klicoveSlovo	sorption isotherm sorption heat water activity
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[58D05E35E5D3]
http://linked.open...i/riv/nazevZdroje	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	59
http://linked.open...iv/tvurceVysledku	Janštová, Bohumíra Pereira, Carolina Vlášek, Václav Štencl, Jiří
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	1211-8516
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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