Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

Tao, Yuan; Yan, Biao; Fan, Daming; Zhang, Nana; Ma, Shenyan; Wang, Liyun; Wu, Yejun; Wang, Mingfu; Zhao, Jianxin; Zhang, Hao

doi:10.1016/j.tifs.2020.02.020

Cited by 92 publications

(42 citation statements)

References 90 publications

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“…Starch gelatinization also restricts the mobility of dipoles water molecules leading to the reduction of their ability to align with the alternating electric field ( Motwani et al, 2007 ). However, the mixing of small water polar molecules with long-chain starch will enhance its indistinct polarization ability ( Tao et al, 2020 ). For these reasons, the behavior of the seed's loss factor is not beyond the expectation, although the starch concentration is another key factor ( Motwani et al, 2007 ) resulted in observing such a trend for the samples tempered to the highest moisture content.…”

Section: Resultsmentioning

confidence: 99%

“…This phenomenon clearly represents the requirement of a real-time monitoring system of these properties to have efficient control of the microwave process. For instance, the necessity of such a system for starchy food has been recommended by the researchers ( Tao et al, 2020 ). However, finding the methods or designing a facility for such a purpose can be a challenging task in this field.…”

Section: Introductionmentioning

confidence: 99%

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Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing

Heydari

Najib

Baik

et al. 2022

Current Research in Food Science

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Characterization of loss factor and moisture diffusivity are required to understand materials' precise behavior during microwave processing. However, providing the processing facilities to measure these properties in a real or simulated situation directly can be complicated or unachievable. Hence, this study proposes an alternative procedure for modeling these properties according to their affecting factors including temperature, and moisture content. The basis of this method is to use an algorithm that combines the optimization approach and the numerical solution of the heat and mass transfer governing equations, including boundary conditions. For this aim, the coefficients of estimated models for loss factor and moisture diffusivity were obtained by minimizing the sum square error of the experimentally measured mean surface temperature and moisture content and the predicted values by solving the system of partial differential equations. The suggested models illustrated that during the microwave process, the moisture diffusivity grows arithmetically, and the loss factor generally raises, but transition points were observed in the trend for the samples tempered up to the 50% moisture content. These points have been attributed to the starch gelatinization and confirm how the bio-chemical reaction would have a noticeable effect on this property, determining the microwave energy absorbance. The results of differential scanning calorimetry thermograms and the Fourier transform mid-infrared spectra of flours obtained from microwave processed lentil seeds also confirmed the greatest intensity of starch structure alteration happened for the samples tempered to 50% moisture content by showing the highest shifts in the endothermic peak and lowest degree of order.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing

Heydari

Najib

Baik

et al. 2022

Current Research in Food Science

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“…CRISPR/Cas genome editing technology has fundamentally changed agricultural breeding. Since the invention of the first CRISRP/Cas9 system, novel tools, such as CRISPR/Cas-mediated chromosome engineering, and Cas13 a, have been developed, and the development of more genome-editing tools is underway [140,141]. These tools will undoubtedly be applicable to the modification of sweet potato starch.…”

Section: Discussionmentioning

confidence: 99%

Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing

Lyu

Ahmed

Fan

et al. 2021

IJMS

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Sweet potato (Ipomoea batatas) is one of the largest food crops in the world. Due to its abundance of starch, sweet potato is a valuable ingredient in food derivatives, dietary supplements, and industrial raw materials. In addition, due to its ability to adapt to a wide range of harsh climate and soil conditions, sweet potato is a crop that copes well with the environmental stresses caused by climate change. However, due to the complexity of the sweet potato genome and the long breeding cycle, our ability to modify sweet potato starch is limited. In this review, we cover the recent development in sweet potato breeding, understanding of starch properties, and the progress in sweet potato genomics. We describe the applicational values of sweet potato starch in food, industrial products, and biofuel, in addition to the effects of starch properties in different industrial applications. We also explore the possibility of manipulating starch properties through biotechnological means, such as the CRISPR/Cas-based genome editing. The ability to target the genome with precision provides new opportunities for reducing breeding time, increasing yield, and optimizing the starch properties of sweet potatoes.

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“…Some studies have focused on characterizing the dielectric properties of starch. Dielectric properties are a critical variable in microwave heating that describe the interaction of food with microwave electromagnetic radiation [41][42][43]. It is indirectly correlated with electrical conductivity, since both are affected by similar factors such as water content, viscosity, and starch-phase transition.…”

Section: Starchmentioning

confidence: 99%

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

Waziiroh

Schöenlechner

Jaeger

et al. 2022

Eur Food Res Technol

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Due to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume is improved, which enhances the overall GF bread quality. Depending on the GF formulation, critical factors such as the electrical conductivity and viscosity of the batter may vary, which have a significant effect on the OH process performance. Therefore, this review attempts to provide a deeper understanding of the functionality of GF bread ingredients and how these may affect critical parameters during the OH processing.

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Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

Cited by 92 publications

References 90 publications

Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing

Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing

Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

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