Now showing items 1-4 of 4
Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
(Springer Science and Business Media LLC, 2008-2-20)
Dielectric constant (DC) and dielectric loss factor (DLF) are the two principal parameters that determine the coupling and distribution of electromagnetic energy during radiofrequency and microwave processing. In this ...
Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types
(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 ...
Rheological properties of gluten-free bread formulations
(Elsevier BV, 2010-1)
In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was ...
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
(Springer Science and Business Media LLC, 2009-1-27)
Staling of breads baked in different ovens (microwave, infrared-microwave combination and conventional) was investigated with the help of mechanical (compression measurements), physicochemical (DSC, X-ray, FTIR) and ...