Sorption isotherms for oat flakes (Avena sativa L.)

• Main Authors: José Edgar Zapata M., Oscar Albeiro Quintero C., Luis Danilo Porras B.
• Format: Article
• Language: English
• Published: Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia 2014-04-01
• Series: Agronomía Colombiana
• Subjects: actividad acuosa; simulación; modelos de difusión; almacenamiento
• Online Access: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-99652014000100008&lng=en&tlng=en

Moisture sorption isotherms of oat flakes were determined at temperatures of 5, 25 and 37°C, using a gravimetric technique in an a w range of between 0.107 and 0.855. These curves were modeled using six equations commonly applied in food. The quality of the fit was assessed with the regression coefficient (r²) and the mean relative percentage error (MRPE). The best fit were obtained with the Caurie model with r² of 0.996, 0.901 and 0.870, and MRPE of 7.190, 17.878 and 16.206, at 5, 25 and 37°C, respectively. The equilibrium moisture presented a dependence on temperature in the studied a w range, as did the security moisture (X S). These results suggest that the recommended storage conditions of oat flakes include: a relative air humidity of 50% between 5 and 25°C and of 38% up to 37°C.