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The Effect of Processing on the Mechanical Properties of Oat Flakes

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

Citation:  Paper number  026027,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9681) @2002
Authors:   Fred Gates, Bogdan Dobraszczyk, Hannu Salovaara
Keywords:   heat treatment, mechanical properties, milling, oats, sorption

Oats are generally eaten as flakes, which are expected to remain intact during processing and transport. In breakfast cereals, such as muesli, the texture of the flakes is an important quality factor. These properties are a result of the mechanical properties of the flakes, which may be affected by processing and the storage conditions. This study looks at the effect of two processing parameters (kilning and flake thickness) and moisture content on the mechanical properties of oat flakes. Equilibrium water content was obtained by drying samples of whole and ground flakes over phosphorous pentoxide and then allowing the dried samples to reach a constant weight in evacuated desiccators over saturated salt solutions. A pin deformation method was used to measure the force required to push a probe through individual flakes. Classic elasticity theory was used to obtain Young's modulus. The GAB model gave a good description of the sorption data. Kilning and grinding affected the water sorption of oat flakes. Kilning and flake thickness did not have a significant effect on the modulus. However, as expected increasing water content decreased the modulus. This was modelled using the Fermi equation. The results indicated that at water activities over about 0.5, there was a sharp decrease in the modulus. This suggests that flakes should be stored at moisture contents below 9.3% (d.b.).

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