Dielectric properties during the heating process of savory and sweet coconut-/almond-based bread in the microwave region

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Tejinder Kaur, Jose Luis Olvera-Cervantes, Maria Elena Sosa Morales, Alonso Corona-Chavez
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Abstract

For microwave-assisted heating, accurate knowledge of the dielectric properties (DPs) plays a key role for optimizing the heating process. In this paper, the DPs of four different bread dough formulations are presented from 300 MHz to 20 GHz. The base dough was prepared with almond powder, coconut powder, eggs, cashew nut powder, ghee butter, and cardamom. In addition, three more honey-sweetened formulations were prepared with honey, goat milk and cacao. The DPs were measured during the complete baking process, from room temperature up to 80°C. It is shown that in all cases, ε′ and ε″ decrease as frequency increases. In addition, a second-order Debye equation was extracted for all formulations showing two relaxation times (τ1 and τ2), which can be seen in the Cole–Cole plot. Moreover, it is shown that in all formulations, as temperature increases, ε′ and ε″ also increase, which is a typical trend for low moisture foods. Finally, the penetration depths are calculated for all formulations.

Practical Applications

The dielectric properties (DPs) of four different bread dough formulations are provided covering a wide band in the microwave range from 300 MHz to 20 GHz. DPs are useful for the development of microwave-assisted heating applications, where prior knowledge of the DPs permits the optimization of the heating process. In addition, penetration depth is necessary as this parameter allows to calculate the maximum depth that the microwave energy will heat up the sample.

在微波区域加热咸味和甜味椰子/杏仁面包过程中的介电特性
对于微波辅助加热而言,准确了解介电性能(DPs)对于优化加热过程起着关键作用。本文介绍了四种不同面包面团配方在 300 MHz 至 20 GHz 范围内的介电性能。基础面团由杏仁粉、椰子粉、鸡蛋、腰果粉、酥油黄油和豆蔻配制而成。此外,还用蜂蜜、羊奶和可可制备了三种蜂蜜加糖配方。在从室温到 80°C 的整个烘焙过程中都对 DPs 进行了测量。结果表明,在所有情况下,ε′和ε″随着频率的增加而减小。此外,对所有配方都提取了二阶德拜方程,显示出两个弛豫时间(τ1 和 τ2),这可以从科尔-科尔曲线图中看出。此外,在所有配方中,随着温度的升高,ε′和ε″也会增加,这是低水分食品的典型趋势。最后,计算了所有配方的渗透深度。 实际应用 提供了四种不同面包面团配方的介电性能(DPs),覆盖了从 300 MHz 到 20 GHz 微波范围内的宽频带。介电性能对于微波辅助加热应用的开发非常有用,事先了解介电性能可以优化加热过程。此外,穿透深度也是必要的,因为通过该参数可以计算出微波能量加热样品的最大深度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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