Login for students

Login for employees

Publication detail

Adsorption of moisture on dried juniper berries (Juniperus communis L.) at various temperatures and properties of sorbed water
Authors: Červenka Libor
Year: 2008
Type of publication: článek v odborném periodiku
Name of source: Journal of Food and Nutrition Research
Publisher name: Výskumný ústav potravinársky
Place: Bratislava
Page from-to: 131-138
Titles:
Language Name Abstract Keywords
cze Absorpce vlhkosti sušenými plody Jalovce obecného při různých teplotách, vlastnosti sorbované vhkosti Absorpce vlhkosti sušenými plody Jalovce obecného při různých teplotách, vlastnosti sorbované vhkosti Jalovec;isotermy;sorbovaná voda;isosterické teplo
eng Adsorption of moisture on dried juniper berries (Juniperus communis L.) at various temperatures and properties of sorbed water Moisture adsorption characteristics of juniper berries were studied using Brunauer-Emmet-Teller (BET), Guggenheim- Anderson-de Boer (GAB) and Peleg sorption equations. A reasonable goodness of fit to the experimental data over the entire range of water activity was obtained with the GAB equation. A negative temperature effect was observed, particularly at the curves measured at 10 °C. The monolayer moisture contents decreased with an increase in temperature of adsorption using the GAB model. Caurie´s equation was used to obtain data on non-freezing water, surface area of sorption, density of the sorbed water and the number of adsorbed monolayers. Values of these parameters decreased with an increase in the temperature. The linear form of Henderson isotherms intersected at moisture contents ranged from 158.5 g.kg-1 to 114.8 g.kg-1 (on dry weight basis) representing the transition from multilayer sorbed water to mobile water. Dehydrated juniper berries kept at ambient temperature would require less hydration to be enzymatically active (i.e. above 0.40 aw). Isosteric heat of adsorption obtained by applying Clausius-Clapeyron equation decreased exponentially with the increasing moisture contents. Results showed that the refrigerated storage of dry juniper berries may be beneficial to preserve their nutritional value. juniper berries;moisture isotherm;sorbed water;isosteric heat

Departments

Other Parts

Map

en.mapy.cz

Services

Popular Links

© 2023 University of Pardubice, Studentská 95, 532 10 Pardubice 2
Phone: +420 466 036 111, 466 036 112, 466 036 113
Webmaster, RSS
Data box ID: f5vj9hu
Accessibility Statement
CC BY-NC-ND 4.0Creative CommonsAttributionNonCommercialNoDerivatives