Abstract
This study presents a novel approach to evaluate water sorption and desorption isotherm modeling consisting in statistical evaluation of the fit followed by the ranking of the models. Water sorption and desorption isotherms for BRS Elis and BRS Caue barley cultivars were evaluated at 40, 50, and 60°C. Data were analyzed by the GAB, Freundlich, Halsey, Henderson, Langmuir, Oswin, and Smith models. The BET model was also fitted to determine the moisture content. All models were submitted to five tests to determine whether the model was statistically significant. Then, the models were ranked using corrected Akaike information criterion. At all temperatures, the equilibrium moisture content increases as water activity increases and temperature decreases. Data showed no hysteresis in both cultivars. The statistical parameters evaluated indicate the goodness of the fit for all models except for the GAB model for BRS Elis cultivar at 60°C. The analysis with the corrected Akaike information criterion revealed that the Oswin and Henderson models showed best results at 40 and 50°C for both cultivars studied. At 60°C, the Freundlich model was the best for both cultivars. For both cultivars, the value of isosteric heat decreases with an increase in moisture content.
Highlights
Barley (Hordeum vulgare ssp. vulgare) is a small grain cereal that constitutes one of the world’s most important sources of food (Food and Agriculture Organization of the United Nations [Faostat], 2015)
Samples of barley of BRS Cauê and BRS Elis cultivars from the 2013/2014 crop were used in this study
Xe increases as water activity (Ur) increases and temperature decreases, with a significant difference (p < 0.05)
Summary
Barley (Hordeum vulgare ssp. vulgare) is a small grain cereal that constitutes one of the world’s most important sources of food (Food and Agriculture Organization of the United Nations [Faostat], 2015). Vulgare) is a small grain cereal that constitutes one of the world’s most important sources of food (Food and Agriculture Organization of the United Nations [Faostat], 2015). Barley is commonly used in industry for malting and as animal feed. Its high fiber content has motivated interest in increasing human consumption of it, for example in bakery products (Ghosh, Jayas, & Gruwel, 2009; Sharma, Singh, & Rosell, 2011). Different cultivars may influence the barley’s chemical composition and hydration thermodynamic properties (Montanuci, Jorge, & Jorge, 2013). Åman and Newman (1986) and Oscarsson, Andersson, Salomonsson, and Åman (1996) reported that these differences may be influenced by dry weather and crop management.
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