Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave expansion
2018
Gutiérrez-Cano, José D. | Hamilton, Ian E. | Catalá-Civera, José M. | Bows, John | Peñaranda-Foix, Felipe L.
The evolution of dielectric properties of starch-based food pellets with different moisture contents was measured during microwave expansion to determine the effect of water content on the expansion dynamics.Dynamic dielectric measurements were found to be an excellent procedure to in situ monitor and characterize the different stages in the material transformation of food pellets during microwave expansion.Although the maximum bulk expansion of pellets was achieved at a moisture content of approximately 8% (wet basis), comparative analysis showed that a moisture content 10–11% produced the best results considering the tradeoff between the foaming and expansion temperature. This was due to the high expansion index and an expansion temperature that was sufficiently lower than the onset temperature for pellet scorching, which provides an operating window to maximize expansion and minimize the likelihood of burning.Dielectric measurements during microwave heating in short on/off cycles prior to pellet expansion suggested that the water was not as dielectrically bound for high moisture content pellets.
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