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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
Metadata
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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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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.