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Stanovení adsorpčních izoterem perníku hygroskopickou metodou
Authors: Červenka Libor | Řezková Soňa | Královský Josef | Brožková Iveta | Pejchalová Marcela | Vytřasová Jarmila
Year: 2007
Type of publication: článek ve sborníku
Name of source: Sborník XVI. medzinárodnej konferencie Laboralim 2007 o analytických metódach v potravinárstve v súlade s harmonizáciou legislativy EU
Publisher name: Slovenská technická univezita v Bratislave
Place: Bratislava
Page from-to: 196-198
Titles:
Language Name Abstract Keywords
cze Stanovení adsorpčních izoterem perníku hygroskopickou metodou Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature. perník; adsorpční iotermy
eng Determination of gingerbread adsorption isotherms by hygroscopic method Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature. gigerbread; moisture sorption isotherm