Isotermas e Calor Latente de Dessorção dos Grãos de Milho da Cultivar AG 7088

The study aimed to obtain the desorption isotherms of the maize cultivar AG 7088, adjust differentmathematical models to represent the hygroscopicity and calculate the latent heat of vaporization of this product. Thegrains were dried in a forced air oven at 40 °C in order to obtain the various moisture contents. The desorption isothermsof maize grains were determined for the temperatures of 10, 20, 30 and 40 °C, using the indirect static method, andmoisture activity (Aw) for each moisture content determined by the equipment Hygropalm Model Aw1. Experimentaldata adjusted fitted to mathematical models frequently used to represent the hygroscopicity of agricultural products.The results obtained showed that the equilibrium moisture content of corn grain decreased with increasing temperaturein the same water activity. Based on statistical parameters, the model proposed by Oswin presented the best adjustmentto the hygroscopicity data of maize grains. The latent heat increases with decreasing moisture content and decreaseswith increasing temperatures for the same moisture content.