Analysis of Apple Candying by Microwave Spectroscopy

Tomas-Egea, Juan Angel; Fito, P.; Castro‐Giráldez, Marta

doi:10.3390/foods8080316

Cited by 5 publications

(5 citation statements)

References 57 publications

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“…Broadly speaking,

varies with the working frequency

, i.e.,

. However, for food materials, the dielectric properties in the MW regime depend upon the composition, especially on the water content [ 19 , 20 , 21 , 22 ]. Therefore, more in general, we expect

.…”

Section: Methodsmentioning

confidence: 99%

“…Among the presented techniques, dielectric spectroscopy (DS) is the most promising. DS is a non-destructive, powerful method for characterizing food materials [ 20 , 21 , 22 ]. By measuring, modeling and analyzing the dielectric signature (

) of food materials as a function of frequency (

), it is possible to retrieve knowledge about microstructure and organoleptic properties.…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, MW DS techniques have been used for determining apple maturity [ 20 ] or pork meat quality [ 21 ]. In addition, the development and dynamics of the apple-candying process, as well as its quality, has been monitored with MW DS [ 22 ]. When MW DS is used to preliminarily characterize a food product, novel applications can be developed.…”

Section: Introductionmentioning

confidence: 99%

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Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

Macciò,

Melis,

Lodi

et al. 2023

Foods

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Carasau bread is a flat bread, typical of Sardinia (Italy). The market of this food product has a large growth potential, and its industry is experiencing a revolution, characterized by digitalization and automation. To monitor the quality of this food product at different manufacturing stages, microwave sensors and devices could be a cost-effective solution. In this framework, knowledge of the microwave response of Carasau dough is required. Thus far, the analysis of the microwave response of Carasau doughs through dielectric spectroscopy has been limited to the dynamics of fermentation. In this work, we aim to perform complex dielectric permittivity measurements up to 8.5 GHz, investigating and modeling the role of water amount, salt and yeast concentrations on the spectra of this food product. A third-order Cole–Cole model was used to interpret the microwave response of the different samples, resulting in a maximum error of 1.58% and 1.60% for the real and imaginary parts of permittivity, respectively. Thermogravimetric analysis was also performed to support the microwave spectroscopy investigation. We found that dielectric properties of Carasau bread doughs strongly depend on the water content. The analysis highlighted that an increase in water quantity tends to increase the bounded water fraction at the expense of the free water fraction. In particular, the free water amount in the dough is not related to the broadening parameter of the second pole, whereas the bound water weight fraction is more evident in the and parameters. An increase in electrical conductivity was observed for increasing water content. The microwave spectrum of the real part of the complex permittivity is slightly affected by composition, while large variation in the imaginary part of the complex dielectric permittivity can be identified, especially for frequencies below 4 GHz. The methodology and data proposed and reported in this work can be used to design a microwave sensor for retrieving the composition of Carasau bread doughs through their dielectric signature.

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“…Broadly speaking,

varies with the working frequency

, i.e.,

. However, for food materials, the dielectric properties in the MW regime depend upon the composition, especially on the water content [ 19 , 20 , 21 , 22 ]. Therefore, more in general, we expect

.…”

Section: Methodsmentioning

confidence: 99%

) of food materials as a function of frequency (

), it is possible to retrieve knowledge about microstructure and organoleptic properties.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

Macciò,

Melis,

Lodi

et al. 2023

Foods

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show abstract

“…There are different spectrophotometric techniques widely used for the control, characterization and monitor processes in the food industry [ 19 , 36 , 37 ]. Among the most promising techniques is radiofrequency (RF) spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range

Tomas-Egea

Fito

Colom

et al. 2021

Sensors

Self Cite

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In recent years, the general and scientific interest in nutrition, digestion, and what role they play in our body has increased, and there is still much work to be carried out in the field of developing sensors and techniques that are capable of identifying and quantifying the chemical species involved in these processes. Iron deficiency is the most common and widespread nutritional disorder that mainly affects the health of children and women. Iron from the diet may be available as heme or organic iron, or as non-heme or inorganic iron. The absorption of non-heme iron requires its solubilization and reduction in the ferric state to ferrous that begins in the gastric acid environment, because iron in the ferric state is very poorly absorbable. There are chemical species with reducing capacity (antioxidants) that also have the ability to reduce iron, such as ascorbic acid. This paper aims to develop a sensor for measuring the release of encapsulated active compounds, in different media, based on dielectric properties measurement in the radio frequency range. An impedance sensor able to measure the release of microencapsulated active compounds was developed. The sensor was tested with calcium alginate beads encapsulating iron ions and ascorbic acid as active compounds. The prediction and measurement potential of this sensor was improved by developing a thermodynamic model that allows obtaining kinetic parameters that will allow suitable encapsulation design for subsequent release.

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“…Finally, Tomas-Egea et al [15] studied the importance of process control in the industry, which requires fast, safe, and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a high-quality and safe product, such as candying of fruits.…”

mentioning

confidence: 99%

Safety, Quality, and Processing of Fruits and Vegetables

Tylewicz

Tappi

Nowacka

et al. 2019

Foods

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Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. Various emerging, unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) enable the processing of fruits and vegetables, increasing their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and by-product valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue “Safety, Quality, and Processing of Fruits and Vegetables” consists of 11 papers, which provide a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.

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Analysis of Apple Candying by Microwave Spectroscopy

Cited by 5 publications

References 57 publications

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range

Safety, Quality, and Processing of Fruits and Vegetables

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