"Henke, Svatopluk" . . . "RIV/60461373:22330/11:43892876" . "Kompilace a vyhodnocen\u00ED dat pro sorp\u010Dn\u00ED izotermy krystalov\u00E9ho cukru"@cs . "Kadlec, Pavel" . "Compilation and data evaluation for sorption isotherms of granulated sugar"@en . . . "Kompilace a vyhodnocen\u00ED dat pro sorp\u010Dn\u00ED izotermy krystalov\u00E9ho cukru" . "\u010Cist\u00E1 sacharosa je velmi m\u00E1lo hygroskopick\u00E1, technicky vyroben\u00FD cukr je v\u0161ak vlivem necukr\u016F na vlhkost velmi citliv\u00FD. Mezi hlavn\u00ED faktory ovliv\u0148uj\u00EDc\u00ED vlhnut\u00ED pat\u0159\u00ED teplota a relativn\u00ED vlhkost vzduchu v sile, p\u016Fvodn\u00ED teplota a vlhkost cukru, velikost zrn krystal\u016F, popel, redukuj\u00EDc\u00ED l\u00E1tky, povrchov\u011B aktivn\u00ED l\u00E1tky, mechanick\u00E9 ne\u010Distoty \u010Di mikrobi\u00E1ln\u00ED zne\u010Di\u0161t\u011Bn\u00ED (\u010C\u00ED\u017E, 1964). Obsah vody v krystalov\u00E9m cukru (vlhkost) je mo\u017En\u00E9 rozd\u011Blit do t\u0159\u00ED forem: (i) vlhkost v povrchov\u00E9 vrstv\u011B krystalu ve form\u011B p\u016Fvodn\u00EDho mate\u010Dn\u00E9ho sirobu (snadno odstraniteln\u00E1 su\u0161en\u00EDm, tzv. voln\u00E1 vlhkost), d\u00E1le pak (ii) vlhkost poch\u00E1zej\u00EDc\u00ED z vrtsvy mate\u010Dn\u00E9ho sirobu uzav\u0159en\u00E1 vrstvou amorfn\u00ED sacharozy (odstranitelnou jen dlouhodob\u00FDm su\u0161en\u00EDm, tzv. v\u00E1zan\u00E1 vlhkost) a tak\u00E9 (iii) vlhkost zp\u016Fsoben\u00E1 vodou v krystalov\u00E9 m\u0159\u00ED\u017Ece sacharozy (vnit\u0159n\u00ED vlhkost). Z hlediska skladov\u00E1n\u00ED je d\u016Fle\u017Eit\u00E1 tzv. mezn\u00ED vlhkost, kter\u00E1 p\u0159edstavuje relativn\u00ED vlhkost vzduchu, pro kterou je p\u0159i n\u00E1sledn\u00E9m odsu\u0161en\u00ED je\u0161t\u011B zachov\u00E1na sypkost m\u011B\u0159en\u00E9ho vzorku cukru (Kavan, 1997). Na z\u00E1klad\u011B znalosti sorp\u010Dn\u00ED izotermy krystalov\u00E9ho cukru se navrhuje \u010D\u00EDseln\u00E9 posuzov\u00E1n\u00ED skladovatelnosti, jin\u00FDmi slovy takovou oblast relativn\u00EDch vlhkost\u00ED vzduchu (men\u0161\u00EDch ne\u017E mezn\u00ED), kde velk\u00E1 zm\u011Bna v relativn\u00ED vlhkosti vzduchu zm\u011Bn\u00ED vlhkost cukru jen nepatrn\u011B. Tato pr\u00E1ce se sna\u017E\u00ED pro data sor\u010Dpn\u00EDch izoterem p\u0159i \u0161esti r\u016Fzn\u00FDch teplot\u00E1ch nal\u00E9zt vhodn\u00E9 z\u00E1vislosti. V\u011Bt\u0161inu zn\u00E1m\u00FDch z\u00E1vislost\u00ED nalezen\u00FDch v literatatu\u0159e je s v\u00FDhodou mo\u017En\u00E9 linearizovat a k informaci o vhodnosti pou\u017Eit\u00ED dan\u00E9 z\u00E1vislosti vyu\u017E\u00EDt koeficient determinace."@cs . "[3532434903DE]" . . . "18"^^ . "58. Konference chemick\u00E9ho a procesn\u00EDho in\u017Een\u00FDrstv\u00ED CHISA 2011" . . "\u010Cist\u00E1 sacharosa je velmi m\u00E1lo hygroskopick\u00E1, technicky vyroben\u00FD cukr je v\u0161ak vlivem necukr\u016F na vlhkost velmi citliv\u00FD. Mezi hlavn\u00ED faktory ovliv\u0148uj\u00EDc\u00ED vlhnut\u00ED pat\u0159\u00ED teplota a relativn\u00ED vlhkost vzduchu v sile, p\u016Fvodn\u00ED teplota a vlhkost cukru, velikost zrn krystal\u016F, popel, redukuj\u00EDc\u00ED l\u00E1tky, povrchov\u011B aktivn\u00ED l\u00E1tky, mechanick\u00E9 ne\u010Distoty \u010Di mikrobi\u00E1ln\u00ED zne\u010Di\u0161t\u011Bn\u00ED (\u010C\u00ED\u017E, 1964). Obsah vody v krystalov\u00E9m cukru (vlhkost) je mo\u017En\u00E9 rozd\u011Blit do t\u0159\u00ED forem: (i) vlhkost v povrchov\u00E9 vrstv\u011B krystalu ve form\u011B p\u016Fvodn\u00EDho mate\u010Dn\u00E9ho sirobu (snadno odstraniteln\u00E1 su\u0161en\u00EDm, tzv. voln\u00E1 vlhkost), d\u00E1le pak (ii) vlhkost poch\u00E1zej\u00EDc\u00ED z vrtsvy mate\u010Dn\u00E9ho sirobu uzav\u0159en\u00E1 vrstvou amorfn\u00ED sacharozy (odstranitelnou jen dlouhodob\u00FDm su\u0161en\u00EDm, tzv. v\u00E1zan\u00E1 vlhkost) a tak\u00E9 (iii) vlhkost zp\u016Fsoben\u00E1 vodou v krystalov\u00E9 m\u0159\u00ED\u017Ece sacharozy (vnit\u0159n\u00ED vlhkost). Z hlediska skladov\u00E1n\u00ED je d\u016Fle\u017Eit\u00E1 tzv. mezn\u00ED vlhkost, kter\u00E1 p\u0159edstavuje relativn\u00ED vlhkost vzduchu, pro kterou je p\u0159i n\u00E1sledn\u00E9m odsu\u0161en\u00ED je\u0161t\u011B zachov\u00E1na sypkost m\u011B\u0159en\u00E9ho vzorku cukru (Kavan, 1997). Na z\u00E1klad\u011B znalosti sorp\u010Dn\u00ED izotermy krystalov\u00E9ho cukru se navrhuje \u010D\u00EDseln\u00E9 posuzov\u00E1n\u00ED skladovatelnosti, jin\u00FDmi slovy takovou oblast relativn\u00EDch vlhkost\u00ED vzduchu (men\u0161\u00EDch ne\u017E mezn\u00ED), kde velk\u00E1 zm\u011Bna v relativn\u00ED vlhkosti vzduchu zm\u011Bn\u00ED vlhkost cukru jen nepatrn\u011B. Tato pr\u00E1ce se sna\u017E\u00ED pro data sor\u010Dpn\u00EDch izoterem p\u0159i \u0161esti r\u016Fzn\u00FDch teplot\u00E1ch nal\u00E9zt vhodn\u00E9 z\u00E1vislosti. V\u011Bt\u0161inu zn\u00E1m\u00FDch z\u00E1vislost\u00ED nalezen\u00FDch v literatatu\u0159e je s v\u00FDhodou mo\u017En\u00E9 linearizovat a k informaci o vhodnosti pou\u017Eit\u00ED dan\u00E9 z\u00E1vislosti vyu\u017E\u00EDt koeficient determinace." . "RIV/60461373:22330/11:43892876!RIV12-MSM-22330___" . . . "3"^^ . . "3"^^ . "Bubn\u00EDk, Zden\u011Bk" . . . "Praha" . . "207759" . "22330" . . . "Kompilace a vyhodnocen\u00ED dat pro sorp\u010Dn\u00ED izotermy krystalov\u00E9ho cukru" . . "2011-10-24+02:00"^^ . . . "978-80-905035-0-2" . "Compilation and data evaluation for sorption isotherms of granulated sugar"@en . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E9ho in\u017Een\u00FDrstv\u00ED" . "sugar; crzstal; granulated; isotherm; sorption"@en . . . "Pure sucrose is very low hygroscopic, technically made ??sugar is due to non-sugars very sensitive to moisture. The main factors affecting the wetting are temperature and relative humidity in the silo, the initial temperature and humidity of sugar, grain size of crystals, ash, reducing agents, surfactants, impurities and microbial contamination (Ciz, 1964). The water content in the crystal sugar (humidity) can be divided into three forms: (i) moisture in the surface layer of the crystal in the form of the original parent syrup (easily removable by drying, the free moisture), then (ii) moisture from syrup parent layers will closed with a layer of amorphous sucrose (removable only long-term drying the bound moisture), and (iii) caused by water moisture in the crystal lattice of sucrose (internal moisture). In terms of storage is important to limit the humidity, which represents the relative humidity, for which the subsequent odsu\u0161en\u00ED still maintained the sample Strew sugar (Kavan, 1997). Based on knowledge of the sorption isotherms of granulated sugar is proposed numerical assessment of shelf life, in other words, a region of relative humidity (less than the limit), where a large change in relative humidity, moisture turns the sugar slightly. This paper seeks for data sor\u010Dpn\u00EDch isotherms at six different temperatures to find appropriate addiction. Most of the known dependence found in literatatu\u0159e is advantageously possible to linearize and information about the suitability of the use dependence coefficient of determination."@en . "Srn\u00ED" . "Kompilace a vyhodnocen\u00ED dat pro sorp\u010Dn\u00ED izotermy krystalov\u00E9ho cukru"@cs . "Z(MSM6046137305)" . .