Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Marina Villanueva , Joanna Harasym , Jose Maria Munoz , Felicidad Ronda

Abstract

The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change during the treatment were evaluated. The flour particle morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature, that raised up to 3 �C, and the amylopectin retrogradation extent that increased up to a 7% in the most intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown viscosities - that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and higher pasting temperatures -that increased up to 10 ºC- were also observed. An exceptional microwave irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4e8 min, than conventional heat-moisture treatment processes was concluded
Author Marina Villanueva - University of Valladolid (UVa)
Marina Villanueva,,
-
, Joanna Harasym (EaE / IChaFT / DBaFA)
Joanna Harasym,,
- Department of Biotechnology and Food Analysis
, Jose Maria Munoz - University of Valladolid (UVa)
Jose Maria Munoz,,
-
, Felicidad Ronda - University of Valladolid (UVa)
Felicidad Ronda,,
-
Journal seriesJournal of Food Engineering, ISSN 0260-8774, (A 40 pkt)
Issue year2018
No224
Pages156-164
Publication size in sheets0.5
Keywords in EnglishMicrostructure, Microwave treatment, Microwave absorptivity, Pasting properties, Rice flour, Thermal properties
ASJC Classification1106 Food Science
DOIDOI:10.1016/j.jfoodeng.2017.12.030
Languageen angielski
File
Villanueva_Harasym_Munoz_Ronda_Microwave_Absorption_capacity.pdf 2,1 MB
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus Citations = 7; WoS Citations = 6; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.671; WoS Impact Factor: 2017 = 3.197 (2) - 2017=3.851 (5)
Citation count*16 (2020-08-03)
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back