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vol. 13, nr. 1 (2009)
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Effect of water activity on bulk mechanical behaviour of oat flakes
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Ewa Jakubczyk, Ewa Gondek, Marek Maniewski
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Department of Food Engineering and Process Management, Faculty of Food Sciences, SGGW ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 13 (2009), nr. 1,
pp. 121-129
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abstract:
Oat flakes were adjusted to assumed water activity levels by storing samples in hygrostats at water activity in the range of 0-1. Determinations of mechanical properties were carried out by compression in bulk, deformation of initial height of bed was equal 50%. The relationship between water activity and the mechanical parameters: force at strain of 0.2 and 0.5, compression work and deformability modulus was determined. The results showed that testing oat flakes as bulk enables to evaluate their mechanical properties with low variation of the measured parameter. Influence of water activity on the mechanical properties of oat flakes was significant. The hardening effect of material was observed in the range of water activity of 0-0.105. Above water activity of 0.105 plasticizing effect of water on oat flakes was observed.
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keywords:
oat flakes, texture, bulk properties
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original in:
Polish
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