‘GAB’ generalised equation as a basis for sorption spectral analysis
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 the linear relationship between the moisture content and … celý popis
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- Články
- Fyzický popis
- 15 il.
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- Czech Journal of Food Sciences. -- ISSN 1212-1800. -- Roč. 28, č. 5 (2010), s. 345-354
- Témata
- Popis jednotky
- 6 tabulek, 9 grafů
- Bibliografie
- Bibliografie na s. 353-354 (12 zázn.)
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Česká zemědělská a potravinářská bibliografie
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MARC
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| 008 | 110519s2010 xr ad f b 000 0 eng d | ||
| 040 | |a ABA009 |b cze | ||
| 072 | 7 | |a 531 |x Obecná mechanika. Mechanika pevných a tuhých těles |2 Konspekt |9 6 | |
| 072 | 7 | |a 547 |x Organická chemie |2 Konspekt |9 10 | |
| 080 | |a 531.3 |2 MRF | ||
| 080 | |a 634 |2 MRF | ||
| 080 | |a 547.4 |2 MRF | ||
| 100 | 1 | |a Blahovec, Jiří, |d 1942- |7 jn20000400187 |u ČZU v Praze |4 aut | |
| 245 | 1 | 0 | |a ‘GAB’ generalised equation as a basis for sorption spectral analysis / |c Jiří Blahovec, Stavros Yanniotis |
| 300 | |b 15 il. | ||
| 500 | |a 6 tabulek, 9 grafů | ||
| 504 | |a Bibliografie na s. 353-354 (12 zázn.) | ||
| 520 | 3 | 9 | |a 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 the linear relationship between the moisture content and water activity either to the sorption isotherm of the Lagmuir’s type (the positive relative derivative) or to the sorption isotherm of the solution type (the negative relative derivative). The relative derivative plotted versus water activity then serves 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 (gelatinisation and hydrolysis) on spectral analysis are discussed. The role of spectral analysis in the assessment of the prevailing sorption mechanism (surface vs solution sorption) is demonstrated for fruits and vegetables. |9 eng |
| 530 | |a Dostupné též na internetu | ||
| 650 | 0 | 9 | |a SORPTION |2 agrovoc |
| 650 | 0 | 9 | |a PHYSICAL PHENOMENA |2 agrovoc |
| 650 | 0 | 9 | |a MATHEMATICAL MODELS |2 agrovoc |
| 650 | 0 | 9 | |a WATER ACTIVITY |2 agrovoc |
| 650 | 0 | 9 | |a MOISTURE CONTENT |2 agrovoc |
| 650 | 0 | 9 | |a STARCH |2 agrovoc |
| 650 | 0 | 9 | |a JELLIFICATION |2 agrovoc |
| 650 | 0 | 9 | |a FRUITS |2 agrovoc |
| 650 | 0 | 9 | |a VEGETABLES |2 agrovoc |
| 650 | 0 | 9 | |a CHEMICOPHYSICAL PROPERTIES |2 agrovoc |
| 650 | 0 | 7 | |a sorpce |2 agrovoc |
| 650 | 0 | 7 | |a fyzikální jevy |2 agrovoc |
| 650 | 0 | 7 | |a matematické modely |2 agrovoc |
| 650 | 0 | 7 | |a aktivita vody |2 agrovoc |
| 650 | 0 | 7 | |a obsah vlhkosti |2 agrovoc |
| 650 | 0 | 7 | |a škrob |2 agrovoc |
| 650 | 0 | 7 | |a želírování |2 agrovoc |
| 650 | 0 | 7 | |a ovoce |2 agrovoc |
| 650 | 0 | 7 | |a zelenina |2 agrovoc |
| 650 | 0 | 7 | |a fyzikálně-chemické vlastnosti |2 agrovoc |
| 700 | 1 | |a Yanniotis, Stavros |u Department of Food Science & Technology, Agricultural University of Athens, Athens, Greece |4 aut | |
| 773 | 0 | |t Czech Journal of Food Sciences |x 1212-1800 |g Roč. 28, č. 5 (2010), s. 345-354 |q 28:5 |9 2010 | |
| 856 | 4 | 1 | |u http://www.agriculturejournals.cz/publicFiles/28338.pdf |4 N |9 HTM |
| LKR | |a ITM |b 97096 |l UZP50 |y 2010 | ||
| CAS | |a a | ||
| SIF | |z Old |d 20110519 | ||
| 910 | |a ABA009 |t rs | ||