Analysis of bread dielectric properties using mixture equations

Liu, Yanhong; Tang, Juming; Mao, Zhihuai

doi:10.1016/j.jfoodeng.2008.12.032

Cited by 54 publications

(52 citation statements)

References 27 publications

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“…6 The penetration depth will influence the uniformity of microwave heating. As the penetration depth increased, the uniformity of microwave heating would increase too.…”

Section: Penetration Depthmentioning

confidence: 99%

“…Influences of frequency, moisture content and temperature on bread dielectric properties were analysed and from the result, the penetrations of both RF and microwave energies decrease with the increasing temperature and moisture content. 6 It is very valuable to know the dielectric properties as it is used to predict the heating rates, estimate temperature for storage to maintain quality of product, and develop improved moisture meter and many other applications. This paper presents the dielectric properties for four types of rhizomes from Zingiberaceace family, namely Java turmeric (Curcuma xanthorrhiza Roxb.…”

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confidence: 99%

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Microwave Dielectric Properties of Four Types of Rhizomes from Zingiberaceace Family

Aziz¹,

Hassan²,

Abbas³

et al. 2017

JPS

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“…6 The penetration depth will influence the uniformity of microwave heating. As the penetration depth increased, the uniformity of microwave heating would increase too.…”

Section: Penetration Depthmentioning

confidence: 99%

mentioning

confidence: 99%

Microwave Dielectric Properties of Four Types of Rhizomes from Zingiberaceace Family

Aziz¹,

Hassan²,

Abbas³

et al. 2017

JPS

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“…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). Studies performed in recent years on electric properties of flour and their correlation with chemical properties (£uczycka and Pentooe, 2010;£uczycka and Romañski, 2008) allow to assume that selected electrical properties of flour may be a quantitative indicators for the additives content in wheat flour.…”

mentioning

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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“…Four equations were proven to be applicable to the experimental data in our prescreening analyses. The suggested dielectric mixture equations were found in references [18,20,23], and they are presented below:…”

Section: Dielectric Mixture Modelmentioning

confidence: 99%

“…As is well known, there are three kinds of mixture models that describe a solid mixture of materials, i.e., Kraszewski's equation [15], Landau's equation [16] and Lichtenecker's equation [17][18][19][20][21]. However, these equations have been regarded generally to be semi-empirical in nature and to have no firm, practical justification for use in evaluating a wide range of mixtures.…”

Section: Introductionmentioning

confidence: 99%

The Use of Dielectric Mixture Equations to Analyze the Dielectric Properties of a Mixture of Rubber Tire Dust and Rice Husks in a Microwave Absorber

Cheng¹,

Malek

Ahmed³

et al. 2012

PIER

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Abstract-A change in the relative proportions of a mixture of rubber tire dust and rice husks will cause a change in the mixture's electrical permittivity and its ability to absorb electromagnetic energy. An openended coaxial probe was used in conjunction with three dielectric mixture equations (the Kraszewski equation, the Landau equation and the Lichtenecker equation) to obtain the dielectric properties of a mixture of rubber tire dust and rice husks (RTDRH) over the frequency range of 7 GHz to 13 GHz. Lichtenecker's equation for dielectrics proved to be a useful practical formulation for determining the effective permittivity of homogeneous dielectric mixtures. The effectiveness of these dielectric mixture equations in determining the effective permittivity of RTDRH was investigated in this study. A newly developed mixture equation was derived based on these dielectric

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Analysis of bread dielectric properties using mixture equations

Cited by 54 publications

References 27 publications

Microwave Dielectric Properties of Four Types of Rhizomes from Zingiberaceace Family

Microwave Dielectric Properties of Four Types of Rhizomes from Zingiberaceace Family

Dielectric properties of wheat flour mixed with oat meal

The Use of Dielectric Mixture Equations to Analyze the Dielectric Properties of a Mixture of Rubber Tire Dust and Rice Husks in a Microwave Absorber

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