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Stanovení adsorpčních izoterem perníku hygroskopickou metodou

Authors: Červenka Libor | Táborská Soňa | Královský Josef | Pejchalová Marcela | Brožková Iveta | Vytřasová Jarmila

Year: 2007

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

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 fitted using their linear form of the GAB, BET, Caurie and Henderson equations. The adsorption curves exhibited sigmoid shape corresponding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gingerbreads up to 12-15 % d.b. (equivalent to 60-64 % of relative humidity) may ensure long shelf life of this products during storage at room temperature.	gingerbread, moisture sorption isotherm
eng	Determination of Adsorption Isotherms of Gingerbread Using Hygroscopic Method	Adsorption isotherms of gingerbread were obtained in the temperature range of 20-30°C and the experimental data were fitted using their linear form of the GAB, BET, Caurie and Henderson equations. The adsorption curves exhibited sigmoid shape corresponding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gingerbreads up to 12-15 % d.b. (equivalent to 60-64 % of relative humidity) may ensure long shelf life of this products during storage at room temperature.	gingerbread, moisture sorption isotherm