Dielectric properties of corn flour from 0.2 to 10GHz

Bansal, Namita; Dhaliwal, A.S.; Mann, Kuldip Singh

doi:10.1016/j.jfoodeng.2015.06.019

Cited by 36 publications

(17 citation statements)

References 56 publications

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“…The monotonically increased ε ″ with frequency at low moisture content was also found on macadamia nut kernels with moisture content of 3% over the frequency range of 10–1,500 MHz 27 . The change trend of ε ″ which decreased firstly then increased later with increasing frequency has been reported on many agricultural products and food materials at high moisture content, such as on goat’s milk 28 , corn flour 29 , chicken meat 30 , and edible oils 31 .…”

Section: Resultsmentioning

confidence: 77%

Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy

Zhu

Guo

2017

Sci Rep

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To develop advanced drying methods using radio-frequency (RF) or microwave (MW) energy, dielectric properties of potato starch were determined using an open-ended coaxial-line probe and network analyzer at frequencies between 20 and 4,500 MHz, moisture contents between 15.1% and 43.1% wet basis (w.b.), and temperatures between 25 and 75 °C. The results showed that both dielectric constant (ε′) and loss factor (ε″) were dependent on frequency, moisture content, and temperature. ε′ decreased with increasing frequency at a given moisture content or temperature. At low moisture contents (≤25.4% w.b.) or low temperatures (≤45 °C), ε″ increased with increasing frequency. However, ε″ changed from decrease to increase with increasing frequency at high moisture contents or temperatures. At low temperatures (25–35 °C), both ε′ and ε″ increased with increasing moisture content. At low moisture contents (15.1–19.5% w.b.), they increased with increasing temperature. The change trends of ε′ and ε″ were different and dependent on temperature and moisture content at their high levels. The penetration depth (d p) decreased with increasing frequency. RF treatments may provide potential large-scale industrial drying application for potato starch. This research offers useful information on dielectric properties of potato starch related to drying with electromagnetic energy.

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Section: Resultsmentioning

confidence: 77%

Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy

Zhu

Guo

2017

Sci Rep

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“…Based on the method of Bansal et al . 37 , 10 g RB was carefully placed in a graduated glass cylinder (25 mL with 1.77 cm in inner diameter), then the cylinder was tapped on table for 15 times from a height of 3 cm and the tapped volume was recorded for calculated tapped density of RB. The determined tapped density of RB is summarized in Table 5 .…”

Section: Methodsmentioning

confidence: 99%

Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating

Ling

Liu²,

Zhang

et al. 2018

Sci Rep

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Dielectric heating including microwave (MW) and radio frequency (RF) energy has been regarded as alternative thermal treatments for food processing. To develop effective rice bran (RB) stabilization treatments based on RF and MW heating, dielectric properties (DPs) with dielectric constant (ε′) and loss factor (ε″) of RB samples at frequencies (10–3000 MHz), temperatures (25–100 °C), moisture content (MC, 10.36–24.69% w.b.) and three metal salt levels (0.05–2.00%) were determined by an open-ended coaxial probe and impedance analyzer. Results indicated that both ε′ and ε″ of RB samples increased with increasing temperature and MC. The increase rate was greater at higher temperature and moisture levels than at lower levels, especially at frequencies lower than 300 MHz. Cubic order models were developed to best fit the relationship between DPs of RB samples and temperature/MC at five frequencies with R2 greater than 0.994. Both ε″ and RF heating rate of RB samples increased significantly with added NaCl (2%), KCl (1%) and Na6O18P6 (2%). The obtained data are useful in developing computer models and simulating dielectric heating for RB stabilization and may also provide theoretical basis for synergistic stabilization of RB under combined dielectric heating with metal salts.

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“…The MC and a w of samples were determined at 105 °C using the oven method and measured at 25 °C by an Aqua Lab water activity meter (Aqua Lab 4 TE, Decagon Devices, Inc., Pullman, WA, USA), respectively. Densities of wheat kernels, wheat flour and dough in the cell (inner diameter: 20.6 mm, height: 3 mm) of HBS were measured by the liquid displacement method [ 39 ] and according to the reference [ 40 ], respectively. MC, a w, and densities of wheat kernels, wheat flour and dough are shown in Table 1 , and MC and a w showed no significant difference between two physical structures of food matrices ( p > 0.05).…”

Section: Methodsmentioning

confidence: 99%

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin

Zhu

Zhang

et al. 2020

Foods

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Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature–time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.

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Dielectric properties of corn flour from 0.2 to 10GHz

Cited by 36 publications

References 56 publications

Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy

Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy

Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

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