Tejinder Kaur, Jose Luis Olvera-Cervantes, Maria Elena Sosa Morales, Alonso Corona-Chavez
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引用次数: 0
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.
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.