Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking

Date

2007-05-01

Author

Sakiyan, Ozge
Şümnü, Servet Gülüm
Sahin, Serpil
Meda, Venkatesh

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/34359

Journal

JOURNAL OF FOOD SCIENCE

DOI

https://doi.org/10.1111/j.1750-3841.2007.00325.x

Collections

Department of Food Engineering, Article

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Citation Formats

O. Sakiyan, S. G. Şümnü, S. Sahin, and V. Meda, “Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking,” JOURNAL OF FOOD SCIENCE, pp. 0–0, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34359.