Correlation of mathematical models of adsorption of humidity in cereals for breakfast.

To apply the GAB models to evaluate adsorption isotherms according to levels of activity of water (aW) in three varieties of cereals for breakfast and its correlation with other mathematical models has been the objective of the work. It concludes that in the cornflake cereal, the increases of mass by water adsorption are more marked than in other cereals, although it takes place at smaller speeds; the wheat and rice follow it. This is explained, for the highest sugar contents in cornflake cereal and for the highest starch contents as much in corn as in wheat. It corroborates that in rich nutritional sugar products high speeds of adsorption of water are not presented at low levels of aW, but they can present high capacities of adsorption, only that they do it in a slower way, by the hygroscopicity of sugars.