Guardeño Expósito, LM.; Catalá Civera, JM.; Plaza González, PJ.; Sanz, T.; Salvador, A.; Fiszman, S.; Hernando Hernando, MI. (2010). Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt. Journal of Food Engineering. 98(1):34-43. doi:10.1016/j.jfoodeng.2009.12.004
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/60646
Title:
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Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt
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Author:
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Guardeño Expósito, Luis Miguel
Catalá Civera, José Manuel
Plaza González, Pedro José
Sanz, T.
Salvador, A.
Fiszman, S.
Hernando Hernando, Mª Isabel
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Comunicaciones - Departament de Comunicacions
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Issued date:
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Abstract:
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The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on iota, lambda, or kappa carrageenan) as models for microwaveable white sauces were studied. Microstructural ...[+]
The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on iota, lambda, or kappa carrageenan) as models for microwaveable white sauces were studied. Microstructural and rheological properties were also studied to better understand the dielectric behaviour.
As expected, salt had a significantly positive effect (p < 0.05) on both dielectric properties. Raising the starch concentration significantly lowered (p < 0.05) the loss factor, whereas increasing the carrageenan did not. None of the hydrocolloids significantly affected the penetration depth. The decrease in the loss factor could be related to a decrease in the free water content which was observed by Cryo-SEM. Free water and salt content seemed to be the major factors to control for microwave heating of hydrocolloid-thickened systems. (C) 2009 Elsevier Ltd. All rights reserved.
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Subjects:
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Sauces
,
Dielectric properties
,
Microwave
,
Microstructure
,
Starch
,
Carrageenan
,
Rheology
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Copyrigths:
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Cerrado |
Source:
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Journal of Food Engineering. (issn:
0260-8774
) (eissn:
1873-5770
)
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DOI:
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10.1016/j.jfoodeng.2009.12.004
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Publisher:
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Elsevier
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Publisher version:
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http://dx.doi.org/10.1016/j.jfoodeng.2009.12.004
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Project ID:
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Ministerio de Ciencia e Innovación AGL2006-11653-C01
Ministerio de Ciencia e Innovación AGL2006-11653-C02
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Thanks:
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The authors are grateful for the economic support (project AGL2006-11653-C01 and C02) received from the Ministerio de Ciencia e Innovacion and the grant awarded to L.M. Guardeno. The authors also appreciate lecturer J.M. ...[+]
The authors are grateful for the economic support (project AGL2006-11653-C01 and C02) received from the Ministerio de Ciencia e Innovacion and the grant awarded to L.M. Guardeno. The authors also appreciate lecturer J.M. Carot's help in the statistical treatment of data, the R&D&D&I Linguistic Assistance Office, Universidad Politecnica de Valencia (Spain), for translating this paper and Mary Georgina Hardinge for copy editing.
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Type:
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Artículo
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