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Thermo-mechanical properties of oats

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  036055,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.14129) @2003
Authors:   Fred Gates, Riku A. Talja
Keywords:   Dynamic mechanical analysis, oat groats, thermal transitions, water

Oats are heat-treated at various stages of food processing. As well drying the grain, inactivating lipase or softening the kernel prior to flaking, these treatments may affect the state of the macromolecular components. The viscoelastic properties of pieces of oat kernel were determined using DMA over a temperature range -20-100C. The shape of the thermogram differed considerably between first and second heating. In first heating, the elastic modulus (E') decreased until about 60C, and then started increasing. This indicated a stiffening of the material. The second heating was characterised by thermal softening, although there was a slight increase at temperatures in excess of 80C. The values for the heated oat at the start of the second measuring stage were higher this indicated that the changes were irreversible.

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