Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224577 | Journal of Food Engineering | 2010 | 10 Pages |
The dielectric properties of salted systems based on different hydrocolloids (native or modified starches, or on ι, λ, or κ 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.