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Stanovení adsorpčních izoterem perníku hygroskopickou metodou

Rok: 2007

Druh publikace: článek ve sborníku

Název zdroje: Sborník XVI. medzinárodnej konferencie Laboralim 2007 o analytických metódach v potravinárstve v súlade s harmonizáciou legislativy EU

Název nakladatele: Slovenská technická univezita v Bratislave

Místo vydání: Bratislava

Strana od-do: 196-198

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
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

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