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...
- 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/
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| dc.title.spa.fl_str_mv |
Sorption isotherms for oat flakes (Avena sativa L.) |
| dc.title.alternative.spa.fl_str_mv |
Isotermas de adsorción para hojuelas de avena (Avena sativa L.) |
| title |
Sorption isotherms for oat flakes (Avena sativa L.) |
| spellingShingle |
Sorption isotherms for oat flakes (Avena sativa L.) Simulación Simulation Technique Almacenamiento de Alimentos Food Storage Avena - Investigaciones Oats - Research |
| title_short |
Sorption isotherms for oat flakes (Avena sativa L.) |
| title_full |
Sorption isotherms for oat flakes (Avena sativa L.) |
| title_fullStr |
Sorption isotherms for oat flakes (Avena sativa L.) |
| title_full_unstemmed |
Sorption isotherms for oat flakes (Avena sativa L.) |
| title_sort |
Sorption isotherms for oat flakes (Avena sativa L.) |
| dc.creator.fl_str_mv |
Zapata Montoya, José Edgar Quintero Cardona, Oscar Albeiro Porras Barrientos, Luis Danilo |
| dc.contributor.author.none.fl_str_mv |
Zapata Montoya, José Edgar Quintero Cardona, Oscar Albeiro Porras Barrientos, Luis Danilo |
| dc.subject.decs.none.fl_str_mv |
Simulación Simulation Technique Almacenamiento de Alimentos Food Storage |
| topic |
Simulación Simulation Technique Almacenamiento de Alimentos Food Storage Avena - Investigaciones Oats - Research |
| dc.subject.lemb.none.fl_str_mv |
Avena - Investigaciones Oats - Research |
| description |
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 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. |
| publishDate |
2014 |
| dc.date.issued.none.fl_str_mv |
2014 |
| dc.date.accessioned.none.fl_str_mv |
2021-11-12T15:02:37Z |
| dc.date.available.none.fl_str_mv |
2021-11-12T15:02:37Z |
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info:eu-repo/semantics/article |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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0120-9965 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/24026 |
| dc.identifier.doi.none.fl_str_mv |
10.15446/agron.colomb.v32n1.40652 |
| dc.identifier.eissn.none.fl_str_mv |
2357-3732 |
| identifier_str_mv |
0120-9965 10.15446/agron.colomb.v32n1.40652 2357-3732 |
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http://hdl.handle.net/10495/24026 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Agron. Colomb. |
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info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
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http://purl.org/coar/access_right/c_abf2 |
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https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by-nc-sa/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia, Facultad de Ciencias Agrarias |
| dc.publisher.group.spa.fl_str_mv |
Grupo de Investigación en Análisis Sensorial Grupo de Nutrición y Tecnología de Alimentos |
| dc.publisher.place.spa.fl_str_mv |
Bogotá, Colombia |
| institution |
Universidad de Antioquia |
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http://bibliotecadigital.udea.edu.co/bitstream/10495/24026/1/QuinteroOscar_2014_SorptionIsothermsforoatFlakes%28Avena%20sativa%20L.%29.pdf http://bibliotecadigital.udea.edu.co/bitstream/10495/24026/2/license_rdf http://bibliotecadigital.udea.edu.co/bitstream/10495/24026/3/license.txt |
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andres.perez@udea.edu.co |
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Zapata Montoya, José EdgarQuintero Cardona, Oscar AlbeiroPorras Barrientos, Luis Danilo2021-11-12T15:02:37Z2021-11-12T15:02:37Z20140120-9965http://hdl.handle.net/10495/2402610.15446/agron.colomb.v32n1.406522357-3732ABSTRACT: 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.RESUMEN: Se determinaron las isotermas de sorción de humedad de la avena en hojuelas a temperaturas de 5, 25 y 37ºC, utilizando una técnica gravimétrica en el rango de aw entre 0,107 y 0,855. Estas curvas se modelaron utilizando seis ecuaciones común mente 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 37ºC, respectivamente. La humedad de equilibrio presentó dependencia con la tempera tura 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 37ºC, 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 25ºC, y de 38% para 37°C.COL0106039COL00107717application/pdfengUniversidad Nacional de Colombia, Facultad de Ciencias AgrariasGrupo de Investigación en Análisis SensorialGrupo de Nutrición y Tecnología de AlimentosBogotá, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/Sorption isotherms for oat flakes (Avena sativa L.)Isotermas de adsorción para hojuelas de avena (Avena sativa L.)SimulaciónSimulation TechniqueAlmacenamiento de AlimentosFood StorageAvena - InvestigacionesOats - ResearchAgron. Colomb.Agronomía Colombiana5258321ORIGINALQuinteroOscar_2014_SorptionIsothermsforoatFlakes(Avena sativa L.).pdfQuinteroOscar_2014_SorptionIsothermsforoatFlakes(Avena sativa L.).pdfArtículo de investigaciónapplication/pdf243913http://bibliotecadigital.udea.edu.co/bitstream/10495/24026/1/QuinteroOscar_2014_SorptionIsothermsforoatFlakes%28Avena%20sativa%20L.%29.pdfa435bc617656bba0074486f5fbf0635eMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81051http://bibliotecadigital.udea.edu.co/bitstream/10495/24026/2/license_rdfe2060682c9c70d4d30c83c51448f4eedMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/24026/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/24026oai:bibliotecadigital.udea.edu.co:10495/240262021-11-12 10:02:38.377Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |