Improving Microwave Heating using Polysaccharides as Thickeners
| Autor: | L. M. Guardeño, M. Hernández-Carrión, J. M. Catala-Civera, P. Plaza, L. Pérez-Munuera, I. Hernando |
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| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S342-S345 (2009) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/1085-CJFS |
| Popis: | The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and κ-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with a different polysaccharide, salt, and water. Dielectric loss factor (ε'') was measured and penetration depth of the electric field was calculated at 20 and 40°C at 2450 GHz. The results showed that ε'' increased significantly (P < 0.05) when temperature rose in all the model systems. Moreover, ε'' decreased significantly (P < 0.05) when the polysaccharide concentration rose in the systems elaborated with starch (both native and modified). The penetration depth increased significantly at 40°C when native starch concentration rose. Not significant differences due to the thickener concentration were found in the depth penetration values in the other model systems, both at 20 and 40°C. |
| Databáze: | Directory of Open Access Journals |
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