scholarly journals Nutritional Value and Quality Standard of Popcorn Cooked by Microwave and Conventional Heating

2021 ◽  
Vol 910 (1) ◽  
pp. 012035
Author(s):  
Seerwan A. Abdullah
Keyword(s):  
Normal Condition ◽  
Nutritional Value ◽  
Quality Standard ◽  
Microwave Oven ◽  
Conventional Heating ◽  
Local Market ◽  
Sensory Tests ◽  
Expansion Volume

Abstract The objectives of this study were to examine microwave oven (MO) and entails conventional heating (CH) under normal condition and difference times to produce popped of popcorn in some parameters of expansion popping volume, un-popped kernels and flake size, as well as the preservation of nutritional value and sensory tests of two types of popcorn (A and B), which were bought from local market and used. The results obtained that the size/shape of samples A and B were 6.31 mm3 (Medium Round (MR)) and 5.95 mm3 (Medium Flat (MF)), respectively. The highest significant of expansion volume was recorded in sample (A) under cooked by (MO) after 4 min (16.55 cm3/g) whereas, sample (B) under cooked by (CH) after six minutes (7.19 cm/g) was recorded lowest expansion volume. The flake size values of both samples (A) and (B) after (MO) were ranged between 1.88-2.18 and 1.72-1.98. The percentage of un-popped kernel was dramatically decreased from 30.67 to 1.67% and 38.67 to 1.66 % by (MO) and 10 to 1% and 7 to 1% by (CH) with increased time from 4 to 6 min of popping in both samples. Otherwise, the highest variation value of carbohydrate, oil and protein were observed (2.72, 1.51 and 0.33) respectively, in sample (A) under (CH) after 6 min, while the lowest variation value of carbohydrate was recorded (0.12,) in sample B under cooked by (MO) after four minutes, as well as the lowest variation values of oil and proteins were investigated (0.15 and 0.03) in sample (A) under cooked by (MO) after 4 min. Regarding the minerals (Fe and Zn) were slightly decreased with increased time of popping. Hence the highest values for each parameters of tenderness, crispiness, adhesives and overall acceptance were observed (8.33, 8.33, 9.0 and 8.55), respectively, in sample (A) by used (MO) for 5 min.

scholarly journals Nutritional composition of rice bran submitted to different stabilization procedures

2012 ◽  
Vol 48 (4) ◽  
pp. 651-657 ◽  
Author(s):  
Simone Aparecida dos Santos Conceição Faria ◽  
Priscila Zaczuk Bassinello ◽  
Marilene de Vuono Camargo Penteado
Keyword(s):  
Chemical Composition ◽  
Rice Bran ◽  
Nutritional Value ◽  
Fatty Acid Content ◽  
Nutritional Composition ◽  
Microwave Oven ◽  
Human Diet ◽  
Sample Composition ◽  
Rapid Tool ◽  
Existing Data

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

scholarly journals HOMOGENEOUS DIELECTRIC HEATING IN LARGE MICROWAVE OVENS BY EXCITATION OF MULTIPLE EIGENMODES AT THEIR RESONANCE FREQUENCIES

2019 ◽  
Author(s):  
Dominik Neumaier ◽  
Sabrina Sanseverino ◽  
Guido Link ◽  
John Jelonnek
Keyword(s):  
Temperature Distribution ◽  
Solid State ◽  
Microwave Oven ◽  
Conventional Heating ◽  
Production Cycle ◽  
Measured Temperature ◽  
Temperature Uniformity ◽  
Ir Camera ◽  
Microwave Source ◽  
Resonance Frequencies

The proper use of microwave heating can significantly increase the production cycle time and energy efficiency in industrial heating processes compared to conventional heating methods. The main challenge of this technique is to improve the temperature uniformity in the product exposed to standing waves inside the microwave oven. In opposite to the magnetron, solid-state amplifiers (SSA) offer the possibility to increase the homogeneity by changing the amplitude, frequency and phase with the help of intelligent control methods [1]. In this work, the variation of the frequency and the amplitude of the SSA is considered. The multimode microwave oven used in the experiment has an industrial size of 535 mm x 510 mm x 395 mm (Figure 1). The SSA was operated in the frequency range from 2.4 GHz to 2.5 GHz. It consisted of a new 300 W solid state microwave source from HBH microwave GmbH, Germany. An antenna system was developed based on numerical simulation with CST Microwave Studio. The positions of four loop antennas were optimized to excite at least 90 % of the possible 32 eigenmodes [2] of the unloaded cavity. At the roof of the cavity, an IR camera was installed to observe the temperature distribution of the load during heating. A sheet of paper was used as the thermal load. It was placed on a PTFE plate as a sample holder. Figure 1 exemplary illustrates the comparison of the simulated power distribution with the measured temperature distribution for two representative eigenmodes. As can be expected from the figures, an optimized combination of different modes will lead to a significantly improved temperature uniformity in the material. Latest results obtained with different type of loads will be presented.

Microstructural Investigation and Characterization of Bulk Brass Melted by Conventional and Microwave Processing Methods

2017 ◽  
Vol 890 ◽  
pp. 356-361 ◽  
Author(s):  
Lingappa M. Shashank ◽  
M.S. Srinath ◽  
Hassan Jayaraj Amarendra
Keyword(s):  
Microwave Processing ◽  
Microwave Oven ◽  
Conventional Heating ◽  
Metallic Materials ◽  
X Ray Diffraction ◽  
Microstructural Investigation ◽  
Xrd Pattern ◽  
X Ray ◽  
Domestic Microwave Oven

Microwave processing of bulk metallic materials is an emerging area. In the present work, brass in bulk form is melted in a modified domestic microwave oven operating at 2.45 GHz frequency. As-received and the as-cast brass are subjected to metallurgical and mechanical characterization. Specimens’ surface morphology is studied under Scanning Electron Microscope (SEM). X-Ray Diffraction (XRD) pattern shows the presence of copper oxides phase in both cast brass. Average tensile strength of brass melted using microwave oven is found higher when compared with brass melted in muffle furnace. Hardness of the as-cast brass is found to be higher than the as-received brass. However, brass cast by microwave irradiation exhibits around 2 % higher hardness than the brass cast by conventional heating. Microwave melting of brass consumed nearly six times less time compared to conventional melting.

scholarly journals A Green Synthesis of a Novel Calix[4]Resorcinarene from 7-Hydroxycitronellal Using Microwave Irradiation

2018 ◽  
Vol 18 (1) ◽  
pp. 53
Author(s):  
Ratnaningsih Eko Sardjono ◽  
Iqbal Musthapa ◽  
Iis Rosliana ◽  
Fitri Khoerunnisa ◽  
Galuh Yuliani
Keyword(s):  
Energy Consumption ◽  
Reaction Time ◽  
Microwave Irradiation ◽  
Irradiation Time ◽  
Microwave Oven ◽  
Conventional Heating ◽  
Heating Method ◽  
Microwave Assisted ◽  
Domestic Microwave Oven ◽  
Waste Production

A new versatile macromolecule cyclic C-3,7-dimethyl-7-hydroxycalix[4]resorcinarene (CDHHK4R) has been synthesized from a fragrance agent, 7-hydroxycitronellal, via microwave irradiation. The reaction utilized a domestic microwave oven at various irradiation time and power to yield an optimum condition. As a comparison, the conventional heating method was also employed for the synthesis of the same calix[4]resorcinarene. Compared to the conventional method, microwave-assisted reaction effectively reduced the reaction time, the amount of energy consumption and the waste production. It is found that the synthesis of CDHHK4R by microwave irradiation yielded 77.55% of product, higher than by conventional heating which was only 62.17%.

scholarly journals In-Vitro Comparative Dissolution Study of Commercially Available Paracetamol Tablet

2020 ◽  
Vol 10 (1) ◽  
pp. 18-23
Author(s):  
Ayan Kumar Kar ◽  
Banhishikha Kar
Keyword(s):  
Release Kinetics ◽  
Active Agent ◽  
Quality Standard ◽  
In Vitro Dissolution ◽  
Local Market ◽  
Dissolution Testing ◽  
Active Metabolites ◽  
Dissolution Study ◽  
Double Beam

Quality is the most important issue in the pharmaceutical field due to the presence of a drug which is considered as safe and therapeutically active agent. In-vitro evaluation ensures their quality, bioavailability as well as optimum therapeutic activity. Paracetamol (acetaminophen) which are the active metabolites of phenacetin is commonly used for the relief of headaches and pains, and is a major ingredient in numerous cold and flu remedies. Paracetamols are available in different brands in Indian market. The main objective of the present study was to conduct the comparative in-vitro dissolution studies of various brands collected from the local market to determine whether all the formulations used were equivalent or significantly different. The calibration curve was constructed covering the concentration range of 1 to 10 mcg/ml at 268 nm by UV spectrophotometer (UV 2203 Double beam spectrophotometer, Shimadzu).  Five different brands of Paracetamol of 500 mg conventional tablets from different manufacturers were selected in the study and dissolution testing in Phosphate buffer at pH 7.4 was conducted from each brands for 90 mins by using dissolution testing apparatus USP type-II. The dissolution rate was subjected to various mathematical models like zero order, first order, Higuchi and Hixson-Crowell equations to elucidate the kinetic behavior of drug release from the test samples. Different release kinetics model of all the selected brands was assuring the quality standard of manufacturing. Keywords: Paracetamol, Marketed Tablet, In-Vitro dissolution study, Release profile.

scholarly journals SECAGEM DA BATATA YACON (SMALLANTHUS SONCHIFOLIUS) UTILIZANDO MICROONDAS

e-xacta ◽  
2013 ◽  
Vol 6 (2) ◽  
pp. 147
Author(s):  
Sérgio Luís Marcussi Vitor da Silva ◽  
Luciana Maria Seara ◽  
Andrea Teixeira Charbel
Keyword(s):  
Experimental Data ◽  
Nutritional Value ◽  
Microwave Frequency ◽  
Practical Method ◽  
Microwave Oven ◽  
Operating Parameters ◽  
Drying Process ◽  
Smallanthus Sonchifolius ◽  
Kinetics Of ◽  
Over Time

<p align="justify">O presente trabalho tem como objetivo principal estudar os parâmetros de operação do processo de secagem do tubérculo de Yacon usando energia eletromagnética na freqüência de microondas. A desidratação é um meio de preservar e conservar os alimentos de forma segura e ainda manter estavelmente suas propriedades. Os tubérculos de Yacon apresentam a característica de armazenar em suas raízes, em vez de amido, frutooligossacarídeos (FOS) como fonte de reserva de energia. Os frutooligossacarídeos são fibras e têm propriedades pré-bióticas, fator enriquecedor do valor nutricional dos alimentos. As variáveis estudadas foram a exaustão do ar da câmera do forno de microondas, a potência aplicada à carga de batatas (750 W e 350 W) e a temperatura do ar de secagem (30 ºC e 60 ºC). Pôde-se concluir que a variação da potência resultou em diferenças significativas na cinética do processo que, em aproximadamente 35 min, reduziu a umidade da batata Yacon de 91,8 % até 5 %.. Os dados experimentais, referentes à variação da umidade ao longo do tempo, foram ajustados a uma equação Gaussiana, que se mostrou adequada para representar o processo. A tecnologia de secagem por meio de microondas constitui um método prático para a introdução dos frutooligossacarídeos na dieta da população.</p><p align="justify">Abstract</p><p align="justify">The present work has as main objective to study the operating parameters of the drying process Yacon tuber using electromagnetic energy in the microwave frequency. Dehydration is a means of preserving and storing food safely and stably while maintaining their properties. The Yacon tubers have the feature store in its roots, instead of starch, fructooligosaccharides (FOS) as a source of backup power. Fructooligosaccharides are fibers and have prebiotic properties, a factor enriching the nutritional value of foods. The variables studied were the exhaust air from the camera of the microwave oven, the power applied to the load of potatoes (750 W and 350 W) and drying air temperature (30 °C and 60 °C). It was concluded that the change in power resulted in significant differences in the kinetics of the process in approximately 35 min, reduced moisture Yacon potato 91.8% to 5%. The experimental data relating to humidity variation over time were adjusted to a gaussian equation which was adequate to represent the process. The technology of drying by microwaves is a practical method for the introduction of fructooligosaccharides in the brazilian diet.</p>

scholarly journals PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA

2021 ◽  
Vol 34 (2) ◽  
pp. 460-470
Author(s):  
RENATA NOLASCO BRAGA-SOUTO ◽  
THALITA CORDEIRO SANTOS ◽  
GABRIEL STHEFANO LOURENÇO PEREIRA ◽  
MARIUZE LOYANNY PEREIRA OLIVEIRA ◽  
CLAUDIA REGINA VIEIRA ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Color Difference ◽  
Control Group ◽  
Total Carbohydrates ◽  
Vegetable Raw Materials ◽  
Sensory Tests ◽  
Different Levels

ABSTRACT Pasta products are generally formulated based on wheat flour, and the insertion of other vegetable raw materials, such as pequi fruit, can provide increased nutritional value, along with differentiated technological and sensory characteristics. Thus, the aim of this study was to produce pasta with different levels of substitution of wheat flour with pequi pulp flour, to determine its proximate composition and to evaluate its technological and sensory properties. Pastas were produced with 5%, 10% and 15% of wheat flour being substituted by pequi pulp flour, and there was also a control group. Technological analyses (cooking time, volume expansion, water absorption, cooking loss, color difference and chromaticity), chemical analyses (moisture, ash, lipids, proteins and total carbohydrates) and sensory tests (acceptance and intention consumption) were carried out. The main results showed that pequi flour promoted an expansion in volume and water absorption in the product; raw and cooked pasta had more intense colors; moisture, ash and lipid content was increased by using pequi flour; and the sensory test scores for the samples with pequi were high in relation to the control samples, with the formulations with the highest content of pequi flour being the best evaluated. It is concluded that the pastas with pequi flour are promising products for the food industry.

Comparative Study on the Deterioration of Oils by Microwave and Conventional Heating

1992 ◽  
Vol 55 (9) ◽  
pp. 722-727 ◽  
Author(s):  
R. S. FARAG ◽  
F. M. HEWEDI ◽  
S. H. ABU-RAIIA ◽  
G. S. EL-BAROTY
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Fatty Acid Content ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Cottonseed Oil ◽  
Degree Of Polymerization ◽  
Microwave Oven ◽  
Oxidation Products ◽  
Conventional Heating

Refined cottonseed oil and hydrogenated palm oil were heated by two methods, conventionally by gas-cooker (deep fat frying) and by microwave energy. Quality assurance methods such as refractive index, color, diene content, acid value, peroxide value, thiobarbituric acid value, iodine value, petroleum ether insoluble oxidized fatty acid content, and degree of polymerization were determined. Exposing the oil samples to various heating times and microwave oven power levels caused some hydrolysis to free fatty acids and accelerated the formation of hydroperoxides and secondary oxidation products. The value from each test increased with both the power settings of the microwave oven and the time of heating. In general, the development of rancidity for refined cottonseed oil heated by microwaves was twice as fast as that produced by conventional heating. Also, the chemical values indicating deterioration for refined cottonseed oil were much higher for refined cottonseed oil than for hydrogenated palm oil in all cases. Gas-liquid chromatographic analysis of fatty acids obtained from the heated oils indicates the occurrence of oxidative degradation and production of short-chain acids.

scholarly journals Chemical characterization of marine fish of low-commercial value and development of fish burgers

2017 ◽  
Vol 52 (11) ◽  
pp. 1091-1098
Author(s):  
Danielle Regis Pires ◽  
Amanda Lima Albuquerque Jamas ◽  
Elizete Amorim ◽  
Cristiane Hess de Azevedo-Meleiro ◽  
Pedro Paulo de Oliveira Silva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Chemical Characterization ◽  
Raw Material ◽  
Functional Ingredients ◽  
Lipid Contents ◽  
Sensory Analyses ◽  
Commercial Value ◽  
Hedonic Scale ◽  
Sensory Tests

Abstract: The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional ingredients (onion, garlic, and ground white pepper). Proximate composition, microbiological and pH analyses of the raw material, and fish burgers were performed, as well as the sensory analyses of the fish burgers. The yield and nutritional value of bonefish was found to be comparable with those of species of commercial value, with high-protein and low-lipid contents. The protein content of the fish burgers varied from 17.52 to 19.40 g 100 g-1 (raw), and from 20.74 to 24.25 g 100 g-1 (grilled); and the lipid contents ranged from 0.20 to 0.73 g 100 g-1 (raw), and from 0.36 to 0.77 g 100 g-1 (grilled). In the sensory tests, the formulations received scores between six and seven on the nine-point hedonic scale. Acceptance indexes were higher than 70% for all the assessed attributes. Therefore, the use of this underutilized species proves to be feasible.

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