Influence of fat content and water activity on the heating pattern of model systems submitted to microwave heating.

Autor: Pérez-Reyes ME; Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Cholula, Puebla, México., Gómez-Salazar JA; Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, México., López-Malo A; Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Cholula, Puebla, México., Sosa-Morales ME; Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, México.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2021 Dec; Vol. 86 (12), pp. 5329-5339. Date of Electronic Publication: 2021 Nov 03.
DOI: 10.1111/1750-3841.15949
Abstrakt: This research analyzed the influence of fat content (1%, 3%, 5%, and 10%, w.b.) and of water activity (0.85, 0.90, 0.95, and 0.99) on the effectiveness of microwave heating within model systems (agar gel). Findings indicate that an increased fat content promotes more uniform heating in the model systems and results in longer heating times to reach the target temperature of 50°C. In the model systems with different a w values, the warming of the central model zone was slower while in the corners, heating was accelerated. Additionally, in these models, heating times increased as the a w was decreased. PRACTICAL APPLICATION: The study of model systems allows for a detailed assessment of food when subjected to microwaves; and how heating is influenced by food properties such as a w and fat content. Findings indicate that changes in product formulation could improve the heating of ready-to-eat foods, either by increasing the fat content (better uniformity) or having high a w (shorter heating time).
(© 2021 Institute of Food Technologists®.)
Databáze: MEDLINE
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