Accessibility navigation

Influence of some processing and storage conditions on the mechanical properties of oat flakes

Gates, F.K., Dobraszczyk, B.J. and Salovaara, H. (2004) Influence of some processing and storage conditions on the mechanical properties of oat flakes. Transactions of the ASAE , 47 (1). pp. 223-226. ISSN 0001-2351

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Official URL:


Flake breakage and texture are important quality, criteria in oat flakes. These properties are determined by the mechanical properties of the flakes, which may be influenced by process variables such as kilning and flake thickness. A pin deformation method was used to measure the rupture force of individual oat flakes at different water activities. The monolayer value of ground oat flakes ranged from 5.83 to 684 g/100 g dry matter Thick flakes were strongest, requiring 3.4 N to rupture the flake compared to 2.2 N for the thin flakes. Water softened the flakes, causing a decrease in rupture force from 3.6 N to 2.4 N as water activity; increased from 0.115 to 0.848. Kilning had a significant effect on flake thickness but not on the mechanical properties. This study suggests that oat flakes should be stored at water activity 0.4 or less as there is a sharp loss of flake strength above this point.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13393
Uncontrolled Keywords:heat treatment, moisture content, oats, pin deformation test, rupture force, sorption isotherm , GROATS

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation