کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
222971 464318 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process
ترجمه فارسی عنوان
خواص دی الکتریک و سایر خواص فیزیکی ژل کم آکیل ژلان به عنوان مورد استفاده برای فرآیند پاستوریزاسیون با کمک مایکروویو
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• Gellan gels can be used as model foods for microwave assisted pasteurization.
• Dielectric properties of the gellan gels can be adjusted to model different foods.
• The gel properties of the gellan gels are suitable for post process handling.

Various model foods were needed as chemical marker carriers for the heating pattern determination in developing microwave heating processes. It is essential that these model foods have matching physical properties with the food products that will be microwave processed, such as meat, vegetables, pasta, etc. In this study, the physical properties of low acyl gellan gel were investigated to evaluate its suitability to be used as a possible model food for the development of single mode 915 MHz microwave assisted pasteurization processes. These physical properties included the dielectric properties, gel strength and water holding capacities. In order to adjust the dielectric constant and loss factor, various amounts of sucrose (0, 0.1, 0.3 and 0.5 g/mL (solution)) and salt (0, 100, 200, and 300 mM) were added to 1% gellan gel (with 6 mM Ca2+ addition). Results showed that sucrose and salt addition were effective for the adjustment of the dielectric constants and loss factor of gellan gels, respectively. Regression equations were developed to predict the relationship between the dielectric properties of gellan gel with sucrose content, salt content, and temperature (22–100 °C) at 915 MHz, and thus can be used to determine the formulation of a gellan gel model food to match the dielectric properties of a certain food that will be processed. The gellan gels with sucrose content of 0, 0.1 and 0.3 g/mL (solution) showed relatively high gel strength for post microwave process handling. However, the addition of 0.5 g/mL (solution) sucrose significantly decreased the gel strength, resulting in highly deformable gels. The water holding capacities of all the gels increased with increasing sucrose content, while the effect of salt was not consistent.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 149, March 2015, Pages 195–203
نویسندگان
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