Dielectric loss mediated promotion of microwave heating in the Maillard reaction

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 559-566 ◽  
Author(s):  
Nana Zhang ◽  
Daming Fan ◽  
Yueliang Zhao ◽  
Yejun Wu ◽  
Bowen Yan ◽  
...  
Keyword(s):  
Dielectric Loss ◽  
Microwave Heating ◽  
Maillard Reaction

scholarly journals Concentration-related microwave heating processes: electromagnetic interference of Maillard reaction substrates (glucose and lysine)

RSC Advances ◽  
2017 ◽  
Vol 7 (39) ◽  
pp. 24382-24386 ◽  
Author(s):  
Nana Zhang ◽  
Daming Fan ◽  
Meng Chen ◽  
Yanfang Chen ◽  
Jianlian Huang ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Maillard Reaction ◽  
Electromagnetic Interference

Glucose and lysine are important substrates involved in the Maillard reaction.

scholarly journals Improving Microwave Heating using Polysaccharides as Thickeners

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S342-S345
Author(s):  
L. M Guardeño ◽  
M. Hernández-Carrión ◽  
J. M Catala-Civera ◽  
P. Plaza ◽  
I. Pérez-Munuera ◽  
...  
Keyword(s):  
Dielectric Loss ◽  
Electric Field ◽  
Microwave Heating ◽  
Penetration Depth ◽  
Loss Factor ◽  
The Other ◽  
Model Systems ◽  
Starch Concentration ◽  
Modified Starches ◽  
Kappa Carrageenan

The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; &iota;-, &lambda;- and &kappa-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with a different polysaccharide, salt, and water. Dielectric loss factor (&epsilon;'') was measured and penetration depth of the electric field was calculated at 20 and 40°C at 2450 GHz. The results showed that &epsilon;'' increased significantly (<I>P</I> < 0.05) when temperature rose in all the model systems. Moreover, &epsilon;'' decreased significantly (<I>P</I> < 0.05) when the polysaccharide concentration rose in the systems elaborated with starch (both native and modified). The penetration depth increased significantly at 40°C when native starch concentration rose. Not significant differences due to the thickener concentration were found in the depth penetration values in the other model systems, both at 20 and 40°C.

Morphology Control of Phosphors Synthesized by Microwave Heating Method

2010 ◽  
Vol 445 ◽  
pp. 233-236
Author(s):  
Ayano Toda ◽  
Kazuyoshi Uematu ◽  
Tadashi Ishigaki ◽  
Kenji Toda ◽  
Mineo Sato
Keyword(s):  
Dielectric Loss ◽  
Microwave Irradiation ◽  
Microwave Heating ◽  
Loss Factor ◽  
Raw Materials ◽  
Single Mode ◽  
Microwave Energy ◽  
Microwave Oven ◽  
Sharp Drop ◽  
Heating Method

Ba2Gd3Li3Mo8O32:Eu3+ phosphor was prepared using a single mode microwave oven operated at a frequency of 2.45 GHz and a power of 500 W. The temperature of raw materials, mixtures of BaCO3, Gd2O3, Li2CO3, MoO3 and Eu2O3 subjected to microwave irradiation increased to about 1073 K in 120 s, followed by a sharp drop despite irradiating the raw materials continuously. By measuring the dielectric loss factor of the raw materials at 2.45 GHz, the temperature increased could be attributed to the fact that MoO3 absorbs a high proportion of microwave energy. In the case of the microwave heating method, the phosphor particles were highly non-aggregated.

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