Sorption isotherms for oat flakes (Avena sativa L.)

ABSTRACT: 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 regress...

Full description

Autores:

Zapata Montoya, José Edgar
Quintero Cardona, Oscar Albeiro
Porras Barrientos, Luis Danilo

Tipo de recurso:

Article of investigation

Fecha de publicación:

2014

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/24026

Acceso en línea:

http://hdl.handle.net/10495/24026

Palabra clave:

Simulación
Simulation Technique
Almacenamiento de Alimentos
Food Storage
Avena - Investigaciones
Oats - Research

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc-sa/2.5/co/