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A study of microwave-water interacti...

Rutgers The State University of New Jersey - New Brunswick.

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A study of microwave-water interactions in bread system.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	A study of microwave-water interactions in bread system./
Author:	Park, Taesoo.
Description:	175 p.
Notes:	Director: Kit L. Yam.
Contained By:	Dissertation Abstracts International61-06B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=9973982
ISBN:	9780599794634

A study of microwave-water interactions in bread system.
Park, Taesoo.

A study of microwave-water interactions in bread system. - 175 p.

Director: Kit L. Yam.

Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2000.

The creep compliance value of MW heated bread was significantly lower than those of non-MW heated bread although both had the same moisture content level, suggesting the collapse of aerated structure during microwaving by losing water molecules.

ISBN: 9780599794634Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

A study of microwave-water interactions in bread system.
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020 $a 9780599794634
035 $a (UMI)AAI9973982
035 $a AAI9973982
040 $a UMI $c UMI
100 1 $a Park, Taesoo. $3 1025097
245 1 2 $a A study of microwave-water interactions in bread system.
300 $a 175 p.
500 $a Director: Kit L. Yam.
500 $a Source: Dissertation Abstracts International, Volume: 61-06, Section: B, page: 2831.
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2000.
520 $a The creep compliance value of MW heated bread was significantly lower than those of non-MW heated bread although both had the same moisture content level, suggesting the collapse of aerated structure during microwaving by losing water molecules.
520 $a This result suggests that for the MW heated bread, the active water binding sites might be masked by some structural changes in starch-gluten matrix, which resulted in decrease of water sorption properties and an increase in the mechanical strength.
520 $a During microwave (MW) heating of bread there is a rapid loss of moisture, and after microwaving the mechanical strength of the bread is often increased greatly (sometimes referred to as "toughening"). This phenomenon is a clear evidence of some interactions occurring between the microwave and the bread system, although the specific mechanisms of those interactions are not understood. We hypothesized that a large part of those interactions is related to the water behavior in the bread system.
520 $a To gain a better understanding the interactions between MW energy and bread system, three specific tasks were performed. First, the moisture loss of bread during microwaving was measured to quantify how MW energy interacted with water in bread. Second, a simple proximity sensor method developed in this laboratory was used to measure the change of mechanical strength of bread. Third, Inverse Gas Chromatography (IGC) was applied to assess both water sorption properties and thermodynamics of sorption for non-MW heated and MW heated bread systems.
520 $a The MW heating had a significant effect on the moisture loss of bread as shown by increased moisture losses with increasing MW energy input. There was a linear relationship between moisture losses and energy input within the range of experiment conditions. The behavior of the moisture loss rate curves suggested the possibility of internal structural changes due to the microwaving process. The mechanical strengths of breads were analyzed by measuring the creep compliance values under constant stress. The creep compliance value of MW heated bread decreased significantly with increasing MW heating time.
520 $a Inverse gas chromatography (IGC) was shown to be a rapid method to obtain data on the water sorption process in bread systems. MW heated breads absorbed less water than non-MW heated breads (i.e., they were less hygroscopic). This result was confirmed by the less negative free energy and enthalpy values in the MW heated bread system than those of non-MW heated bread.
590 $a School code: 0190.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Rutgers The State University of New Jersey - New Brunswick. $3 1017590
773 0 $t Dissertation Abstracts International $g 61-06B.
790 $a 0190
790 1 0 $a Yam, Kit L., $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=9973982