Resumo

ZAPATA M., José Edgar; QUINTERO C., Oscar Albeiro  e  PORRAS B., Luis Danilo. Sorption isotherms for oat flakes (Avena sativa L.). Agron. colomb. [online]. 2014, vol.32, n.1, pp.52-58. ISSN 0120-9965.  https://doi.org/10.15446/agron.colomb.v32n1.40652.

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.

Palavras-chave : water activity; simulation; diffusion models; storage.

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