Abstract
The objective of this work was to evaluate three different mathematical models (linear, middle point and logarithm interval) to predict the stability of commercial cornflakes in flexible packages. The limiting factor for cornflakes' shelf-life was gain of moisture from the external environment, which caused loss of crispness and thus was unacceptable to the consumer. It was concluded that both middle point and logarithm interval methods are suitable for estimating the stability of cornflakes with a good approximation. The accuracy of these two methods depends on the precision of the experimental points of the sorption isotherms. The best fit to adjust the moisture isotherm was the GAB model. Knowledge of the mode of deterioration of the product and the sensory critical moisture content were fundamental to understanding and setting up the limits to confirm the models. Copyright © 2005 John Wiley & Sons, Ltd.
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