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The effect of microwave energy on th...

Prakash, Anuradha.

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The effect of microwave energy on the structure and function of food hydrocolloids.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The effect of microwave energy on the structure and function of food hydrocolloids./
作者:	Prakash, Anuradha.
面頁冊數:	165 p.
附註:	Adviser: Poul M. T. Hansen.
Contained By:	Dissertation Abstracts International53-01B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9211204

The effect of microwave energy on the structure and function of food hydrocolloids.
Prakash, Anuradha.

The effect of microwave energy on the structure and function of food hydrocolloids. - 165 p.

Adviser: Poul M. T. Hansen.

Thesis (Ph.D.)--The Ohio State University, 1991.

The aim of this project was to understand how microwaves interact with functional food ingredients and to determine the effects they have on their structural and functional properties. The gelatinization patterns of microwaved and conventionally heated starch granules were observed. Although no differences in the process of gelatinization by the two methods of heating were found, it was found that in the conventionally heated samples, the smaller particles took longer to gelatinize than the larger ones. A protocol was developed to determine the particle size distribution of potato starch granules.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effect of microwave energy on the structure and function of food hydrocolloids.
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100 1 $a Prakash, Anuradha. $3 1264929
245 1 4 $a The effect of microwave energy on the structure and function of food hydrocolloids.
300 $a 165 p.
500 $a Adviser: Poul M. T. Hansen.
500 $a Source: Dissertation Abstracts International, Volume: 53-01, Section: B, page: 0021.
502 $a Thesis (Ph.D.)--The Ohio State University, 1991.
520 $a The aim of this project was to understand how microwaves interact with functional food ingredients and to determine the effects they have on their structural and functional properties. The gelatinization patterns of microwaved and conventionally heated starch granules were observed. Although no differences in the process of gelatinization by the two methods of heating were found, it was found that in the conventionally heated samples, the smaller particles took longer to gelatinize than the larger ones. A protocol was developed to determine the particle size distribution of potato starch granules.
520 $a Time-temperature profiles were obtained for dry starch powders equilibrated to a range of water activities and heated in a microwave oven. The maximum temperature achieved was not a linear function of equilibrium moisture content, but reached a maximum at a water activity level of 0.65. No gelatinization of starch granules was observed at the low water activity levels and only slight gelatinization was observed at the higher water activity levels.
520 $a Dielectric data was obtained for potato starch, locust bean gum, gum arabic, carrageenan and carboxymethylcellulose. Both the dielectric constants and the loss factors increased with increasing moisture content and temperature. Locust bean gum and potato starch are neutral polysaccharides compared to the other three polysaccharides that carry considerable charge. The values predicted by model equations were not significantly different from the measured values indicating that these models could be used to predict the dielectric properties of hydrocolloids within the moisture, temperature and charge range specified earlier. Moisture was found to be the most important factor in determining the dielectric properties of the hydrocolloids.
520 $a To determine the effect of microwave energy on the functional properties of hydrocolloids, a model system consisting of carrageenan-milk gels was prepared. The gels were subjected to conventional and microwave heat treatment. There was a significant difference in the microstructure of the gels heated by the two methods as observed by scanning electron microscopy. Also, there was a difference in the gel strength as measured using the Instron Universal Testing Machine. The gels that had been microwaved had greater gel strength compared to the gels that had been heated conventionally. (Abstract shortened with permission of author.)
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791 $a Ph.D.
792 $a 1991
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9211204