The aim of this study was to evaluate the effect of three temperatures 25 ° C, 35 ° C and 45 ° C in the adsorption isotherms oat (Avena sativa) flakes, by the experimental determination of sorption isotherms for the static gravimetric method. The method consisted of placing a sample of 1 g of oat (Avena sativa) flakes (in triplicate), which was placed on a perforated plastic container, before being placed in each of the 7 glass containers tightly closed packings for experiment, each of these vials containing specific humidity solution, in this case we used sulfuric acid (H2SO4) of known water activity from 0.005 to 0.95, and conditioned in temperature controlled cabinets (25, 35, 45 ° C) for 15 days. The experimental values of the adsorption isotherms were fitted to six mathematical models applied in foods such as GAB, BET, Halsey, Oswin, Caurie and Smith. The quality of fit was asse...