Frequency, moisture and temperature-dependent dielectric properties of chickpea flour

Guo, Wenchuan; Tiwari, Garima; Tang, Juming; Wang, S.

doi:10.1016/j.biosystemseng.2008.07.002

Cited by 130 publications

(109 citation statements)

References 42 publications

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“…However, for sapota, the constants decreased steadily with increasing temperature. This was similar to the observation made by Lawrence et al [29] for hard red winter wheat and Guo et al [30] for chickpea flour.…”

Section: Frequency Dependence Of Dielectric Propertiessupporting

confidence: 92%

Thermal, Structural, and Physical Properties of Freeze Dried Tropical Fruit Powder

Athmaselvi

Kumar²,

Balasubramanian³

et al. 2014

Journal of Food Processing

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This study evaluates the physical properties of freeze dried tropical (guava, sapota, and papaya) fruit powders. Thermal stability and weight loss were evaluated using TGA-DSC and IR, which showed pectin as the main solid constituent. LCR meter measured electrical conductivity, dielectric constant, and dielectric loss factor. Functional groups assessed by FTIR showed presence of chlorides, and O-H and N-H bonds in guava, chloride and C-H bond in papaya, and chlorides, and C=O and C-H bonds in sapota. Particle size and type of starch were evaluated by X-ray diffraction and microstructure through scanning electronic microscopy. A semicrystalline profile and average particle size of the fruit powders were evidenced by X-ray diffraction and lamellar/spherical morphologies by SEM. Presence of A-type starch was observed in all three fruits. Dependence of electric and dielectric properties on frequency and temperature was observed.

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Section: Frequency Dependence Of Dielectric Propertiessupporting

confidence: 92%

Thermal, Structural, and Physical Properties of Freeze Dried Tropical Fruit Powder

Athmaselvi

Kumar²,

Balasubramanian³

et al. 2014

Journal of Food Processing

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“…A linear relationship has been reported between the dielectric constant and loss factor when divided by the density of chickpea flour (Guo et al 2008). Also as reported by Sacilik and Colak (2010) the dielectric constant, loss factor and loss tangent of corn seed increased with an increase in moisture content.…”

Section: Introductionmentioning

confidence: 62%

Moisture content prediction of Iranian wheat using dielectric technique

Firouz

Alimardani

2012

J Food Sci Technol

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The moisture measurement is the most important criteria in harvesting and post harvesting processing of wheat. This paper investigates the moisture dependent dielectric constant and calibration equation of three most cultivated wheat varieties in Iran. An instrument with a cylindrical capacitive sensor was used to measure the dielectric constant of grain at different moisture contents. Samples were prepared at five levels of moisture content. To validate the proposed equations, the dried material dielectric constant was estimated and compared with the measured ones. Homographic regression models showed an acceptable prediction of dried wheat dielectric constant. Results showed that the calibration equation obtained for Shahriar variety was able to predict the moisture content of other varieties confidently. The lowest value of R 2 00.985 between predicted and reference moisture content for Tajan variety is still a good result.

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“…The loss factor dependence on gluten efficiency is described by an linear trend shown in the No description of the use of electric methods for determining admixtures of oat meal to wheat flour was found in the available specialist literature. Research on the electric and dielectric features of flour applies only to its conductivity or studies are conducted at very high frequencies, above 10MHz (Guo et al, 2008(Guo et al, , 2010, hence the available literature does not contain data that would permit a discussion of the results obtained during this study. …”

Section: Resultsmentioning

confidence: 99%

“…Studies on determining dielectric and electric properties of flour obtained from various seeds have been conducted around the world for a long time (Guo et al, 2008(Guo et al, , 2010Nelson, 2008). Electrical methods are also used by researchers to analyze the quality of bread (Liu et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of wheat flour mixed with oat meal

Łuczycka

Czubaszek

Fujarczuk

et al. 2013

International Agrophysics

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A b s t r a c t. Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.K e y w o r d s: wheat flour, oat middlings, electrical properties, dielectric loss factor INTRODUCTIONThe human diet is based on cereal products, in which bakery products have the largest share. The increasing awareness of producers and consumers resulted in an increase in the range of bakery products with additives improving their value. Such additives may include oat products, as oat protein is characterized by its high biological value (Peterson et al., 2005). Exogenous amino acids form about 40% of it, while in wheat and rye protein their content reaches only 30% (Ralecewicz and Knapowski, 2006). In oat grain there are a lot of lipids with a significant content of unsaturated fatty acids (Czubaszek, 2008;Hampshire, 2004;Peterson et al., 2005). Furthermore, in those lipids also present are tocopherols and tocotrienols, compounds with anti-cancer activity, additionally preventing cardiovascular diseases. A component, which had the largest contribution to the increase in interest in oats, is dietary fibre containing about 50% of soluble fraction and b-glucans (Hampshire, 2004). Oats bran is particularly rich in fibre, with a 24% content of that component (Zarzycki and Rzedziecki, 2009). Compounds present in oat fibre absorb substances harmful to health ie heavy metals, residues of plant protection agents from food and prevent them being absorbed by the body. They also bind cholesterol in the human digestive system thus reducing its assimilation and reducing its levels in blood. This is of enormous significance for prophylactics of diseases such as arteriosclerosis or ischaemic heart disease (Peterson et al., 2005;Weawer and Schneeman, 2005). It was demonstrated that bakery products with oat additives might have good physical and organoleptic properties (Czubaszek, 2008;Flander et al., 2004;Meltzer, 2005; SalmenkallioMarttila et al., 2004).So far, for determining the presence of admixtures in flour the microscopic evaluation of starch granules was used, as they are characterized by different sizes, shapes or surface structures, depending on their origin. Studies on determining dielectric and electric propert...

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Frequency, moisture and temperature-dependent dielectric properties of chickpea flour

Cited by 130 publications

References 42 publications

Thermal, Structural, and Physical Properties of Freeze Dried Tropical Fruit Powder

Thermal, Structural, and Physical Properties of Freeze Dried Tropical Fruit Powder

Moisture content prediction of Iranian wheat using dielectric technique

Dielectric properties of wheat flour mixed with oat meal

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