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| rdf:type
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| Description
| - Moisture content of foods and agro-products plays important role in the foods and agro-products storing. Practical experience with storing the real foods and agro-products shows that rather the water activity than the moisture content plays controlling role in storing those products. Especially quality and shelf life of the products that are stored in a defined dried state are predetermined by their water activity. This conclusion is right in relation to both the main sources of the product deterioration, the microbial and enzymatic ones. The sorption isotherms are the main means how to evaluate the 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 the suitable theoretical isotherms for this purpose for foods and agroproducts: BET isotherms, GAB isotherms, HH isotherms and their generalizations.
- Moisture content of foods and agro-products plays important role in the foods and agro-products storing. Practical experience with storing the real foods and agro-products shows that rather the water activity than the moisture content plays controlling role in storing those products. Especially quality and shelf life of the products that are stored in a defined dried state are predetermined by their water activity. This conclusion is right in relation to both the main sources of the product deterioration, the microbial and enzymatic ones. The sorption isotherms are the main means how to evaluate the 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 the suitable theoretical isotherms for this purpose for foods and agroproducts: BET isotherms, GAB isotherms, HH isotherms and their generalizations. (en)
- Moisture content of foods and agro-products plays important role in the foods and agro-products storing. Practical experience with storing the real foods and agro-products shows that rather the water activity than the moisture content plays controlling role in storing those products. Especially quality and shelf life of the products that are stored in a defined dried state are predetermined by their water activity. This conclusion is right in relation to both the main sources of the product deterioration, the microbial and enzymatic ones. The sorption isotherms are the main means how to evaluate the 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 the suitable theoretical isotherms for this purpose for foods and agroproducts: BET isotherms, GAB isotherms, HH isotherms and their generalizations. (cs)
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| Title
| - Sorption isotherms: Construction & Evaluation
- Sorption isotherms: Construction & Evaluation (en)
- Sorpční izotermy: Konstrukce a vyhodnocování (cs)
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| skos:prefLabel
| - Sorption isotherms: Construction & Evaluation
- Sorption isotherms: Construction & Evaluation (en)
- Sorpční izotermy: Konstrukce a vyhodnocování (cs)
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| skos:notation
| - RIV/60460709:41310/08:24406!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/60460709:41310/08:24406
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Sorption, isotherm, GAB, BET, HH, moisture content, water activity (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...v/mistoKonaniAkce
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...vEdiceCisloSvazku
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| http://linked.open...i/riv/nazevZdroje
| - 1st International Workshop %22Physics in Life Sciences%22
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| 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
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| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Česká zemědělská univerzita v Praze
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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