Sorption isotherms for oat flakes (Avena sativa L.)

Published

2014-01-01

Sorption isotherms for oat flakes (Avena sativa L.)

Isotermas de adsorción para hojuelas de avena (Avena sativa L.)

Keywords:

water activity, simulation, diffusion models, storage. (en)
actividad acuosa, simulación, modelos de difusión, almacenamiento. (es)

Downloads

Authors

José Edgar Zapata M. Department of Food, Faculty of Pharmaceutical Chemistry, Universidad de Antioquia. Medellin
Oscar Albeiro Quintero C. Department of Food, Faculty of Pharmaceutical Chemistry, Universidad de Antioquia. Medellin
Luis Danilo Porras B. Department of Food, Faculty of Pharmaceutical Chemistry, Universidad de Antioquia. Medellin

Abstract (en)
Abstract (es)

Moisture sorption isotherms of oat flakes were determined at temperatures of 5, 25 and 37°C, using a gravimetric technique in an aw 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 aw range, as did the security moisture (XS). 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.

Se determinaron las isotermas de sorción de humedad de la avena en hojuelas a temperaturas de 5, 25 y 37°C, utilizando una técnica gravimétrica en el rango de aw entre 0,107 y 0,855. Estas curvas se modelaron utilizando seis ecuaciones comúnmente aplicadas en alimentos. La calidad del ajuste se evaluó con el coeficiente de regresión (r2) y el porcentaje de error medio relativo (PEMR). Los resultados mostraron que el modelo de Caurie fue el que mejor se ajustó a los datos experimentales, con r2 de 0.996, 0.901 y 0.870, y %PEMR de 7.190, 17.878 y 16.206, para las temperaturas de 5, 25 y 37°C, respectivamente. La humedad de equilibrio presentó dependencia con la temperatura en el rango de aw estudiado, al igual que la humedad de seguridad (XS). Se obtuvó para este último parámetro valores de 0.053, 0.041 y 0.063 para 5, 25 y 37°C, respectivamente. Los resultados también permiten concluir que las condiciones de almacenamiento recomendadas para la avena en hojuelas son humedad relativa a 50% a 5 y 25°C, y de 38% para 37°C.

Downloads

Download data is not yet available.

References

Aaman, P. and K. Hesselman. 1984. Analysis of starch and other main constituents of cereal grains. J. Agron. Res. 14, 135-139.

Al-Muhtaseb, A., W. McMinn, and T. Magee. 2004. Water sorption isotherms of starch powders. Part 1: mathematical description of experimental data. J. Food Eng. 61(3), 297-307.

AOAC, Association of Official Analytical Chemists. 1990. Official methods of analysis. Arlington, VA.

Ayala, A. 2011. Estimación de las isotermas de adsorción y del calor isostérico en harina de yuca. Biotecnol. Sector Agropec. Agroind. 9(1), 88-96.

Badui, S. 1993. Química de los alimentos. Alhambra Mexicana, Mexico DF.

Barreiro, J.A., S. Fernández, and A.J. Sandoval. 2003. Water sorption characteristics of six rowbarley malt (Hordeum vulgare). Lebensm.-Wiss. U.-Technol. 36(1), 37-42.

Bizot, H. 1983. Using the GAB model to construct sorption isotherms. pp. 43-54. In: Jowit, R., F. Escher, B. Hallstrom, H.F.T. Meffert, W.E.L. Spiess, and G. Vos (eds.). Physical properties for foods. Applied Science Publishers, London.

Boquet, R., J. Chirife, and H. Iglesias. 1978. Equations for fitting water sorption isotherms of foods: II. Evaluation of various two-parameter models. Int. J. Food Sci. Technol. 13(4), 319-327.

Brett, B., M. Figueroa, A.J. Sandoval, J.A. Barreiro, and A.J. Müller. 2009. Moisture sorption characteristics of starchy products: oat flour and rice flour. Food Biophys. 4(3), 151-157.

Cassini, A.S., L.D.F. Marczak, and C.P.Z. Noreña. 2006. Water adsorption isotherms of texturized soy protein. J. Food Eng. 77(1), 194-199.

Chirife, J. and H. Iglesias. 1978. Equations for fitting water sorption isotherms of foods: A review. Int. J. Food Sci. Technol. 13(3), 159-174.

Correa, P., P. Da Silva, and L. Almeida. 2004. Estudo das propriedades físicas e de transporte na secagem de cebola (Allium cepa L) em camada delgada. Ciênc. Tecnol. Aliment. 24(3), 319-326.

Corzo, O. and A. Fuentes. 2004. Moisture sorption isotherms and modeling for precooked flours of pigeon pea (Cajanus cajans L. Millsp.) and lima bean (Canavalia ensiformis). J. Food Eng. 65(3), 443-448.

Damodaran, S., K.L. Parkin, and O.R. Fennema. 2007. Fennema's food chemistry. 4th ed. CRC, Boca Raton, FL.

Debnath, S., J. Hemavathy, and K.K. Bhat. 2002. Moisture sorption studies on onion powder. Food Chem. 78(4), 479-482.

Foster, K., J. Bronlund, and A. Paterson. 2005. The prediction of moisture sorption isotherm for dairy powder. Int. Dairy J. 15(4), 411-418.

Gálvez, V., L. Aravena, and L. Mondaca. 2006. Isotermas de adsorción en harina de maíz. Ciênc. Tecnol. Aliment. 26, 821-823.

Gates, F. 2007. Role of heat treatment in the processing and quality of oat flakes. Academic Dissertation. University of Helsinki, Helsinki.

Henderson, S. 1952. A basic concept of equilibrium moisture. Agric. Eng. 33, 29-32.

Iglesias, H. and J. Chirife. 1995. An alternative to the GAB model for the mathematical description of moisture sorption isotherms of foods. Food Res. Int. 28(3), 317-321.

Iglesias, H., J. Chirife, and J. Lombardi. 1975. Water sorption isotherms in sugar beet root. Int. J. Food Sci. Technol. 10(3), 299-308.

Johnson, T. and G. Brennan. 2000. Moisture sorption isotherm characteristics of plantain (Musa AAB). J. Food Eng. 44(2), 79-84.

Kiranoudis, T., B. Maroulis, E. Tsami, and D. Marinos-Kouris. 1993. Equilibrium moisture content and heat of desorption of some vegetables. J. Food Eng. 20(1), 55-74.

Labuza, P., A. Kaanane, and Y. Chen. 1985. Effect of temperature on the moisture sorption isotherm and water activity shift of two dehydrated food. J. Food Sci. 50(2), 385-392.

Martínez N., N., A.M. Andrés G., A. Chiralt B., and P. Fito M. 1998. Termodinámica y cinética de sistemas alimento entorno. Universidad Politécnica de Valencia. Valencia, Spain.

Montes, E., R. Torres, R. Andrade, O. Pérez, J. Marimon, and I. Meza. 2009. Modelado de las isotermas de desorción del ñame (Dioscorea Rotundata). Dyna 76(157), 145-152.

Ocampo, A. 2006. Modelo cinético de secado de la pulpa de mango. EIA 5, 119-128.

Perdomo, J., A. Cova, J. Sandoval, L. García, E. Laredo, and J. Müller. 2009. Glass transition temperatures and water sorption isotherms of cassava starch. Carbohyd. Polym. 76, 305-313.

Peterson, D. 2004. Oat a multifunctional grain. pp. 21-26. In: Peltonen-Sainio, P. and M. Topi-Hulmi (eds.). Proc. 7th Int. Oat Conf. Agrifood Research Reports 51. Agrifood Research, Jokioinen, Finland.

Prieto, G., A. Gordillo, J. Prieto, C. Gómez, and A. Román. 2006. Evaluación de las isotermas de sorción en cereales para desayuno. Superf. Vacío 19, 12-19.

Rizvi, H. 1995. Thermodynamics properties of food in dehydration. pp. 223-309. In: Rao, M.A. and S.S.H. Rizvi (eds.). Engineering properties of foods. Marcel Dekker, New York.

Saravacos, D., A. Tsiourvas, and E. Tsami. 1986. Effect of temperature on the water adsorption isotherms of sultana raisins. J. Food Sci. 51, 381-383.

Smith, S. 1947. The sorption of water vapour by hight polymers. J. Amer. Chem. Soc. 69(3), 646.

Timmermann, E. 1989. A BET-like three sorption stage isotherm. J. Chem. Soc. Faraday Trans. 85(7), 1631-1645.

Timmermann, E., J. Chirife, and H. Iglesias. 2001. Water sorption isotherms of foods and foods stuffs: BET or GAB parameters? J. Food Eng. 48, 19-31.

Tolaba, P., M. Peltzer, N. Enríquez, and L. Pollio. 2004. Grain sorption equilibrium of quinoa grains. J. Food Eng. 61(3), 365-371.

Van den Berg, C. 1981. Vapour sorption equilibrium and other water-starch interactions: a physico-chemical approach. Ph.D. thesis. Wageningen Agricultural University, Wageningen, The Netherlands.

Weisser, H. 1985. Influence of temperature on sorption equilibrium. pp. 95-118. In: Simatos, D. and J.L. Multon (eds.). Properties of water in foods in relation to quality and stability. Martinus Nijhoff Publishers, Dordrecht, The Netherlands.

Wolf, W., W.E.L. Spiess, and J. Jung. 1985. Standardization of isotherms measurements (COST Project 90 and 90 bis). pp. 661-679. In: Simatos, D. and J.L. Multon (eds.). Properties of water in foods in relation to quality and stability. Martinus Nijhoff Publishers, Dordrecht, The Netherlands.

Zhang, X., L. Xie, G. De-Xiang, Z. Wei, W. Ren-li, and L. Pen. 1996. Desorption isotherms of some vegetables. J. Sci. Food Agric. 70(3), 303-306.

Zobel, F. 1988. Molecules to granules: a comprehensive starch review. Starch/Stärke 40(2), 44-50.

License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Reproduction and quotation of material appearing in the journal is authorized provided the following are explicitly indicated: journal name, author(s) name, year, volume, issue and pages of the source. The ideas and observations recorded by the authors are their own and do not necessarily represent the views and policies of the Universidad Nacional de Colombia. Mention of products or commercial firms in the journal does not constitute a recommendation or endorsement on the part of the Universidad Nacional de Colombia; furthermore, the use of such products should comply with the product label recommendations.

The Creative Commons license used by Agronomia Colombiana journal is: Attribution - NonCommercial - ShareAlike (by-nc-sa)

Agronomia Colombiana by Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia is licensed under a Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional License.
Creado a partir de la obra en http://revistas.unal.edu.co/index.php/agrocol/.