Wheat starch gelatinization under microwave irradiation and conduction heating

Bilbao‐Sainz, Cristina; Butler, Michael F.; Weaver, Tony; Bent, Julian

doi:10.1016/j.carbpol.2006.09.026

Cited by 73 publications

(52 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a result, heat is generated at the molecular level when absorbing energy at high frequencies, i.e., 300-300,000 MHz (Bilbao-Sainz, Butler, Weaver, & Bent, 2007;Roy & Gupta, 2003). It has been reported that microwave irradiation significantly mobilises starch protons and increases moisture intake, which results in losses of crystallinity much faster than when boiled on top of a hot surface (conductively boiled samples).…”

Section: Heating Effects Of Microwave and Conventional Boilingmentioning

confidence: 99%

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

et al. 2016

View full text Add to dashboard Cite

Section: Heating Effects Of Microwave and Conventional Boilingmentioning

confidence: 99%

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

et al. 2016

View full text Add to dashboard Cite

“…Thus, the dielectric loss indicates the capacity of a substance to absorb microwave energy and convert the latter into heat energy (Bilbao-Sainz et al 2007). Because Fe 0 has higher dielectric loss (39.5 F/m) than GAC (8.3 F/m), Fe 0 absorbs more microwave energy and produces more heat energy with higher temperature rising rate than GAC if both are subject to the same microwave energy.…”

Section: Conversion Of Mw Power Into Heat In Dielectric Mediamentioning

confidence: 99%

Comparison Degradation of Pentachlorophenol Using Microwave-Induced Nanoscale Fe0 and Activated Carbon

Lee

Jou

2009

Water Air Soil Pollut

View full text Add to dashboard Cite

Microwave (MW) is applied to enhance pentachlorophenol (PCP) removal using zerovalent iron (ZVI, Fe 0 ) or granular activated carbon (GAC) as the dielectric media. Applying MW energy at 700 W for 20 s, the results show that Fe 0 is capable of enhancing the CB removing 2.7 times (91% vs. 34 %) than GAC. Because Fe 0 has higher dielectric loss (39.5 F/m vs. 8.3 F/m), it absorbs more MW energy to speed up the oxidation rate resulting in a faster temperature rise than GAC. Thus, in the presence of MW, Fe 0 is superior to GAC for PCP removal. Additionally, excessive MW exposure will damage the surface structure of either Fe 0 or GAC causing excessive electric charges to accumulate in the media that brings about the phenomenon of sparks.

show abstract

“…We prepared a range of concentrations of the starch dispersion, 1%, 5%, 7%, 8% and 9% [16,17], to study ε' and ε" at room temperature and at 2.45 GHz. The results are shown in Figure 3.…”

Section: The Dielectric Properties Of the Rice Starch Dispersionmentioning

confidence: 99%

Microwave-Absorbing Properties of Rice Starch

et al. 2015

View full text Add to dashboard Cite

In the food industry, research into the characteristics of microwave-heated materials has focused on dielectric properties. However, the lack of studies on microwave-absorbing properties has hindered the application of microwave technology. The aim of the present study was to investigate the microwave-absorbing properties of rice starch. It should be noted that this was the first time that the improved arch method was used to measure the microwave reflection loss (RL) of the starch dispersion. The results showed that the microwave absorption of the liquid system corresponded to the classical quarter-wavelength resonator model. When the concentration of the native starch was increased from 1% to 30%, the RL decreased from´5.1 dB to´1.2 dB at 2.45 GHz. Therefore, the absorption rate of microwave, γ ab , decreased from 69.1% to 24.1%. At 1.7 to 2.6 GHz, the interference effect of pregelatinization rice starch in an aqueous system on the microwave absorption properties became weak compared to native starch.

show abstract

Wheat starch gelatinization under microwave irradiation and conduction heating

Cited by 73 publications

References 15 publications

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

Comparison Degradation of Pentachlorophenol Using Microwave-Induced Nanoscale Fe0 and Activated Carbon

Microwave-Absorbing Properties of Rice Starch

Contact Info

Product

Resources

About