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Statements

Subject Item
n2:RIV%2F60460709%3A41310%2F10%3A19520%21RIV11-MSM-41310___
rdf:type
skos:Concept n18:Vysledek
dcterms:description
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
dcterms:title
%22GAB%22 generalised equation as a basis for sorption spectral analysis %22GAB%22 generalised equation as a basis for sorption spectral analysis
skos:prefLabel
%22GAB%22 generalised equation as a basis for sorption spectral analysis %22GAB%22 generalised equation as a basis for sorption spectral analysis
skos:notation
RIV/60460709:41310/10:19520!RIV11-MSM-41310___
n4:aktivita
n8:Z
n4:aktivity
Z(MSM6046070905)
n4:cisloPeriodika
5
n4:dodaniDat
n11:2011
n4:domaciTvurceVysledku
n13:1348736
n4:druhVysledku
n14:J
n4:duvernostUdaju
n12:S
n4:entitaPredkladatele
n5:predkladatel
n4:idSjednocenehoVysledku
260182
n4:idVysledku
RIV/60460709:41310/10:19520
n4:jazykVysledku
n16:eng
n4:klicovaSlova
Sorption, isotherm, GAB, food, approximation, polynomial, water, activity, spectrum
n4:klicoveSlovo
n6:Sorption n6:polynomial n6:GAB n6:food n6:approximation n6:activity n6:water n6:spectrum n6:isotherm
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[315D77AA18C1]
n4:nazevZdroje
Czech Journal of Food Sciences
n4:obor
n17:GM
n4:pocetDomacichTvurcuVysledku
1
n4:pocetTvurcuVysledku
2
n4:rokUplatneniVysledku
n11:2010
n4:svazekPeriodika
28
n4:tvurceVysledku
Yanniotis, Stavros Blahovec, Jiří
n4:wos
000283445700001
n4:zamer
n9:MSM6046070905
s:issn
1212-1800
s:numberOfPages
10
n10:organizacniJednotka
41310