Resumen

PRIETO GARCIA, Francisco et al. Evaluación de las isotermas de sorción en cereales para desayuno. Superf. vacío [online]. 2006, vol.19, n.1, pp.12-19. ISSN 1665-3521.

Cereals are highly hygroscopic foods that quickly reach adsorption equilibrium. In this study the sorption kinetics of three breakfast cereals was evaluated. At low water activity (a_W=0.10) these cereals yielded moisture to the environment. At a_W=0.53, their water adsorption capacity varied with time. Rice cereal showed the lowest adsorption capacity whereas corn cereal showed the highest capacity of them all. The GAB model allowed to determine the water adsorption values at the monolayer level (MO), the highest adsorption degree was obtained by corn, followed by wheat and finally by rice. The high adsorption capacity of corn cereal at the monolayer level is related to the high sugar content in the cereal (41%) and to its typical sorption properties. At high water activity (a_W 0.80) the water adsorption capacity of the three cereals was similar.

Palabras llave : Rice; Corn; Wheat; Adsorption; Water activity; Isotherm; GAB.

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