Dielectric properties of six different species of starch at 2450 MHz

Date

1998-01-01

Author

Ndife, MK
Şümnü, Servet Gülüm
Bayindirli, L

Metadata

Show full item record

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

Item Usage Stats

150
views

0
downloads

Dielectric properties at 2450 MHz were determined for tapioca, corn, wheat, rice, waxymaize and amylomaize starches in granular (moisture content 1 and 13%) and in solution forms [starch-water ratio:1:1, 1:1.5, 1:2 (w/w)] at temperatures from 30 to 95 degrees C. Dielectric, properties were shown to be dependent on temperature, moisture content and starch type. The increase in moisture content increased dielectric constant and loss factor of all types of starches. Increasing temperatures decreased the dielectric values for starch solutions (high moisture content) but increased the dielectric values for granular starches (low moisture content). Quadratic equations were developed to show the relationship between the changes in dielectric properties with temperature for starch species. There were significant differences in dielectric properties of different types of starches. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

Subject Keywords

Dielectric properties, Dielectric constant, Loss factor, Starch

URI

https://hdl.handle.net/11511/39691

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/s0963-9969(98)00058-1

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types Turabi, Elif; Şümnü, Servet Gülüm; Sumnu, Gulum; Şahin, Serpil; Rother, Matthias (Informa UK Limited, 2010-10-25) In this study, dielectric properties of rice cake formulations containing different gum types (xanthan, guar, locust bean, HPMC, and kappa-carrageenan) were determined at temperatures between 25 and 90 degrees C at 2450 MHz. Moreover, thermal properties of these formulations were determined by using differential scanning calorimeter (DSC). Dielectric properties of cake batters were found to be dependent on cake formulation. Xanthan and guar gum containing cake batters had the highest dielectric constant and...
Dielectric and electrical properties of an organic device containing benzotriazole and fluorene bearing copolymer Yildiz, Dilber Esra; APAYDIN, Dogukan Hazar; Toppare, Levent Kamil; Çırpan, Ali (2013-05-05) Dielectric and electrical properties of a benzotriazole and fluorene copolymer were investigated using current-voltage (IV), capacitance-voltage (CV), and conductancevoltage (G/wV) measurements at room temperature. The electrical parameters, barrier height (phi Bo), and ideality factor (n) obtained from the forward bias LnI-V plot were found as 0.453 eV and 2.08, respectively. The Rsvalues were found as 2.20, 2.12, 1.90 using dV/dLnIversus I, H(I)versus I and F(V)-V plots,respectively. The dielectric consta...
DIELECTRIC PROPERTIES OF POTATO PUREE IN MICROWAVE FREQUENCY RANGE AS INFLUENCED BY CONCENTRATION AND TEMPERATURE Ahmed, Jasim; Seyhun, Nadide; Ramaswamy, Hosahalli S.; Luciano, Giorgio (2009-01-01) Dielectric properties of potato flour-water dispersions (slurry) were measured in the frequency range of 500-2500 MHz by the open-ended coaxial probe method using a network analyzer as a function of concentration (10-25% w/w) and temperature (20-75 degrees C). Both commercial and laboratory prepared samples of potato flours were used. Results indicated that the dielectric constant (') decreased with temperature and frequency while increased with concentration. The loss factor ('') increased with frequency a...
Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating Ndife, M; Şümnü, Servet Gülüm; Bayindirh, L (1998-01-01) Wheat, corn and rice starch dispersions having water-starch ratios of 1.0:1.0, 1.5:1.0 and 2.0:1.0 (w/w) were heated in a microwave oven for 15 to 30 s and the degree of gelatinization was determined by differential scanning calorimetry. During 15 to 25 s of microwave heating, corn starch gelatinization rates were significantly lower and slower than wheat and rice starch rates. Beyond 25 s of heating no significant difference in the degree of gelatinization was detected. Microwave heating was nonuniform and...
Critical behaviour of ammonia near the melting point Yurtseven, Hasan Hamit (2002-08-01) This study gives our calculations for thermodynamic quantities, such as the isothermal cornpressibility k(T), thermal expansivity alphap and the specific heat C-P, as a function of temperature for solid ammonia near the melting point. Our calculations, which have been performed on the basis of an experimental study given in the literature, show that those thermodynamic quantities diver e near the melting point in ammonia. This is an indication that ammonia exhibits a critical transition as one approaches th...

Citation Formats

M. Ndife, S. G. Şümnü, and L. Bayindirli, “Dielectric properties of six different species of starch at 2450 MHz,” FOOD RESEARCH INTERNATIONAL, pp. 43–52, 1998, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39691.