Dynamic measurement of starch granule swelling during microwave heating

Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

“…In the traditional water bath heating method, heat is transferred from the external high-temperature food area or the bottom of the heated container to the low-temperature area in the food center. In contrast, the polar molecules vibrate at a high frequency and collide with other molecules in the food during the microwave heating process, converting kinetic energy into heat, and the heat transfer in microwave heating is in the food surface and interior simultaneously, thus shortening the time of heating [ 19 , 20 ]. It has been reported that the morphology and crystallinity of starch granules are more severely damaged by microwaves than by conventional heat treatment, probably due to the strong friction and collision generated by electromagnetic waves [ 21 , 22 ].…”

An Individual Household-Based Heating Metering and Charging Management System for Central Heating in Community Residential Buildings

“…As people's quality of life is improving, they also attach more importance to the comfort of the living environment, and the improvement of heat supply quality in winter has become a focus of attention of the residents [11][12][13][14][15][16]. Francisco Jr and Oliveira [17] designed a set of heating terminal billing meters that can realize indoor temperature self-adjustment and user heat consumption statistics at the same time, they devised the hardware circuit based on 90C516RD single chip microcomputer [18], DS18B20 temperature measuring component, and turbine flowmeter and other modules, and gave the design of the corresponding system software.…”