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Sorption and thermal properties of rice, potato starch, and oat flakes

Author

Listed:
  • Aleš LANDFELD

    (Food Research Institute Prague, Prague, Czech Republic)

  • Milan HOUŠKA

    (Food Research Institute Prague, Prague, Czech Republic)

  • Karel HOKE

    (Food Research Institute Prague, Prague, Czech Republic)

Abstract

A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. Water activity and enthalpy are presented as functions of temperature and humidity. Water activity was measured as a function of the moisture content and temperature in the desorption process that reproduces the real conditions existing during dry heat processing in the pilot rotating steriliser equipment. The heat of evaporation can be predicted from these data as a function of the moisture content of these products. DSC (differential scanning calorimetry) method was used for measuring the enthalpy of these products as a function of temperature during desorption of moist products starting from various levels of the moisture content. The total energy Ec necessary for heating the product and evaporation of the given amount of water can be calculated.

Suggested Citation

  • Aleš LANDFELD & Milan HOUŠKA & Karel HOKE, 2008. "Sorption and thermal properties of rice, potato starch, and oat flakes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(6), pages 413-420.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:1363-cjfs
    DOI: 10.17221/1363-CJFS
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    References listed on IDEAS

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    1. Milan Houška & Karel Kýhos & Aleš Landfeld & Jiřina Průchová & Ljuba Schlemmerová & Hana Šmuhařová & Vladimír Špelina & Pavla Novotná, 2007. "Dry heat inactivation of Bacillus cereus in rice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(4), pages 208-213.
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