IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v27y2009ispecialissue1id1085-cjfs.html
   My bibliography  Save this article

Improving Microwave Heating using Polysaccharides as Thickeners

Author

Listed:
  • L. M. Guardeño

    (Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and)

  • M. Hernández-Carrión

    (Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and)

  • J. M. Catala-Civera

    (Research Institute ITACA, Universidad Politécnica de Valencia, 46022 Valencia, Spain *E-mail: mihernan@tal.upv.es)

  • P. Plaza

    (Research Institute ITACA, Universidad Politécnica de Valencia, 46022 Valencia, Spain *E-mail: mihernan@tal.upv.es)

  • L. Pérez-Munuera

    (Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and)

  • I. Hernando

    (Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos and)

Abstract

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.

Suggested Citation

  • L. M. Guardeño & M. Hernández-Carrión & J. M. Catala-Civera & P. Plaza & L. Pérez-Munuera & I. Hernando, 2009. "Improving Microwave Heating using Polysaccharides as Thickeners," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 342-345.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1085-cjfs
    DOI: 10.17221/1085-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1085-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1085-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/1085-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. James G. LYNG & Lu ZHANG & Francesco MARRA & Nigel P. BRUNTON, 2013. "Effect of freezing rate and comminution on dielectric properties of pork," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 413-418.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1085-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.