Full-time response of starch subjected to microwave heating

Abstract The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating...

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Autores principales:	Daming Fan, Liyun Wang, Nana Zhang, Lei Xiong, Luelue Huang, Jianxin Zhao, Mingfu Wang, Hao Zhang
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/1c2ab1926e6b45769b07816c480be1b6
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spelling	oai:doaj.org-article:1c2ab1926e6b45769b07816c480be1b62021-12-02T16:08:24ZFull-time response of starch subjected to microwave heating10.1038/s41598-017-04331-22045-2322https://doaj.org/article/1c2ab1926e6b45769b07816c480be1b62017-06-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-04331-2https://doaj.org/toc/2045-2322Abstract The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating by microwaves to the effects by rapid and regular conventional heating. Our results show that microwave heating promotes the rapid rearrangement of starch molecules at low temperatures; starch showed a stable dielectric response and a high dielectric constant. Microwave heating changed the Cole-Cole curve and the polarization of starch suspension at low temperatures. A marked transition at 2.45 GHz resulted in a double-polarization phenomenon. At temperatures below gelatinization, microwave-induced dielectric rearrangement and changes in the polarization characteristics of starch suspensions reduced the absorption properties; at temperatures above gelatinization, these characteristics became consistent with conventional heating. Throughout the heating process, microwaves change the electrical response and polarization characteristics of the starch at low temperatures, but on the macro level, there is no enhancement of the material’s microwave absorption properties. In contrast, with the warming process, the starch exhibited a “blocking effect”, and the absorption properties of the starch quickly returned to the level observed in conductive heating after gelatinization.Daming FanLiyun WangNana ZhangLei XiongLuelue HuangJianxin ZhaoMingfu WangHao ZhangNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-12 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Daming Fan Liyun Wang Nana Zhang Lei Xiong Luelue Huang Jianxin Zhao Mingfu Wang Hao Zhang Full-time response of starch subjected to microwave heating
description	Abstract The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating by microwaves to the effects by rapid and regular conventional heating. Our results show that microwave heating promotes the rapid rearrangement of starch molecules at low temperatures; starch showed a stable dielectric response and a high dielectric constant. Microwave heating changed the Cole-Cole curve and the polarization of starch suspension at low temperatures. A marked transition at 2.45 GHz resulted in a double-polarization phenomenon. At temperatures below gelatinization, microwave-induced dielectric rearrangement and changes in the polarization characteristics of starch suspensions reduced the absorption properties; at temperatures above gelatinization, these characteristics became consistent with conventional heating. Throughout the heating process, microwaves change the electrical response and polarization characteristics of the starch at low temperatures, but on the macro level, there is no enhancement of the material’s microwave absorption properties. In contrast, with the warming process, the starch exhibited a “blocking effect”, and the absorption properties of the starch quickly returned to the level observed in conductive heating after gelatinization.
format	article
author	Daming Fan Liyun Wang Nana Zhang Lei Xiong Luelue Huang Jianxin Zhao Mingfu Wang Hao Zhang
author_facet	Daming Fan Liyun Wang Nana Zhang Lei Xiong Luelue Huang Jianxin Zhao Mingfu Wang Hao Zhang
author_sort	Daming Fan
title	Full-time response of starch subjected to microwave heating
title_short	Full-time response of starch subjected to microwave heating
title_full	Full-time response of starch subjected to microwave heating
title_fullStr	Full-time response of starch subjected to microwave heating
title_full_unstemmed	Full-time response of starch subjected to microwave heating
title_sort	full-time response of starch subjected to microwave heating
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/1c2ab1926e6b45769b07816c480be1b6
work_keys_str_mv	AT damingfan fulltimeresponseofstarchsubjectedtomicrowaveheating AT liyunwang fulltimeresponseofstarchsubjectedtomicrowaveheating AT nanazhang fulltimeresponseofstarchsubjectedtomicrowaveheating AT leixiong fulltimeresponseofstarchsubjectedtomicrowaveheating AT lueluehuang fulltimeresponseofstarchsubjectedtomicrowaveheating AT jianxinzhao fulltimeresponseofstarchsubjectedtomicrowaveheating AT mingfuwang fulltimeresponseofstarchsubjectedtomicrowaveheating AT haozhang fulltimeresponseofstarchsubjectedtomicrowaveheating
_version_	1718384516428464128

Full-time response of starch subjected to microwave heating

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