About: Model Analysis of Sorption Isotherms     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

AttributesValues
rdf:type
Description
  • An equation for description and classification of sorption isotherms is presented which is based on superposition of surface adsorption and solution water. The equation is applied for fitting experimental sorption data from the literature for starchy and high protein foods, fruits and vegetables, nuts, legumes, and seeds. Based on quantitative criteria almost all of the sorption isotherms tested belong to class II of Brunauer classification, except from some fruits that belong to class III and trehalose adsorption isotherm at 25oC that belongs to class I. Analysis of sorption isotherms shows that surface adsorption is more important than solution water in the isotherms for cereals, potatoes, legumes and seeds, while in vegetables, fruits, meat, milk products and some nuts solution water is more important. The ratio of solution water to surface adsorption increases as water activity increases, it is higher for the adsorption isotherm than the desorption isotherm at any water activity value and decreas
  • An equation for description and classification of sorption isotherms is presented which is based on superposition of surface adsorption and solution water. The equation is applied for fitting experimental sorption data from the literature for starchy and high protein foods, fruits and vegetables, nuts, legumes, and seeds. Based on quantitative criteria almost all of the sorption isotherms tested belong to class II of Brunauer classification, except from some fruits that belong to class III and trehalose adsorption isotherm at 25oC that belongs to class I. Analysis of sorption isotherms shows that surface adsorption is more important than solution water in the isotherms for cereals, potatoes, legumes and seeds, while in vegetables, fruits, meat, milk products and some nuts solution water is more important. The ratio of solution water to surface adsorption increases as water activity increases, it is higher for the adsorption isotherm than the desorption isotherm at any water activity value and decreas (en)
Title
  • Model Analysis of Sorption Isotherms
  • Model Analysis of Sorption Isotherms (en)
skos:prefLabel
  • Model Analysis of Sorption Isotherms
  • Model Analysis of Sorption Isotherms (en)
skos:notation
  • RIV/60460709:41310/09:28542!RIV10-MSM-41310___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046070905)
http://linked.open...iv/cisloPeriodika
  • 10
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
  • 326644
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41310/09:28542
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Water activity, sorption isotherms, sorption model, sorption mechanism, classification, adsorption (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • NL - Nizozemsko
http://linked.open...ontrolniKodProRIV
  • [B30E260FCC6D]
http://linked.open...i/riv/nazevZdroje
  • LWT-Food Science and Technology
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 42
http://linked.open...iv/tvurceVysledku
  • Blahovec, Jiří
  • Yanniotis, Stavros
http://linked.open...n/vavai/riv/zamer
issn
  • 0023-6438
number of pages
http://localhost/t...ganizacniJednotka
  • 41310
is http://linked.open...avai/riv/vysledek of
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 117 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software