Sample Position Effects on Moisture Analyses by a Microwave Oven Method

Hayward, Linda; Kropf, Donald H.

doi:10.4315/0362-028x-43.8.656

Cited by 6 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous studies demonstrated the application of microwave drying to milk and dairy products (Thomasow, 1985;Dzurec and Beptide, 1989;Dzurec, 1991;Marquez et al, 1993;Marquez, 1995 andHurskar andVahcic, 1999). Several authors identified areas of caution in the use of microwave method such as splattering of sample and subsequent loss of solids, sample burning, differences in results from one microwave oven to the next (even when the same analysis conditions were used) and differences in results due to differences of dielectric properties of sample (Lee and Latham, 1976;Hayward andKropf, 1980 andBarbano andDellaValle, 1984). However, little attention has been given to this method in Egypt.…”

Section: Introductionmentioning

confidence: 99%

A Rapid Method for the Determination of Total Solids in Milk and Some Dairy Products Using Microwave Oven

Mehriz

2000

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

The total solids (TS) of milk, yoghurt, pickled Domiati and Ras cheese (20 samples each) were determined using microwave drying as compared to standard air oven method in order to establish the applicability of commercial microwave ovens. Preliminary experiments indicated that the suitable heating time in the microwave oven required for complete drying of milk, Domiati cheese and yoghurt was five minutes while that for Ras cheese was seven minutes. In addition, the location and number of samples in the microwave oven have no effect on the drying process. Moreover, partial drying of the experimented dairy products (cheese and yoghurt) at 105°C/30 min. was applied to prevent splattering and burning of the samples during the microwave drying. The drying time in the microwave oven was found to be 5 min. for milk , yoghurt and Domiati cheese, while it was 7 min. for Ras cheese Mean values for TS contents in milk, Domiati cheese, Ras cheese and yoghurt were 14.325 and 14.491%, 43.167 and 43.060%, 71.670 and 71.591% and 15.319 and 15.813% for air oven and microwave methods, respectively. Statistical analysis showed now significant differences between the two methods for any of the studied products. Consequently, microwave method is, therefore, recommended for the determination of TS in milk, yoghurt, Domiati and Ras cheese.

show abstract