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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong


IMPACT FACTOR 2017: 0.923

CiteScore 2017: 0.98

SCImago Journal Rank (SJR) 2017: 0.323
Source Normalized Impact per Paper (SNIP) 2017: 0.505

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1556-3758
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Volume 14, Issue 5-6

Issues

Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition

Aujcharaporn PongpichaiudomORCID iD: http://orcid.org/0000-0002-0635-4534 / Sirichai Songsermpong
  • Corresponding author
  • Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University,50 Phaholyothin Road, Chatuchak, Bangkok, Thailand
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/ Juming Tang / Shyam Sablani
Published Online: 2018-07-03 | DOI: https://doi.org/10.1515/ijfe-2017-0205

Abstract

Dielectric property measurement instruments are expensive and not readily available. Hence, models of the dielectric and thermal properties of protein-enriched instant noodles (PEIN) were developed as a function of the product moisture, protein, ash, fat, carbohydrate, and crude fiber contents. The chicken meat, egg yolk, and seaweed in PEIN varied from 0 to 30, 0 to 15, and 0 to 6 g/100 g flour, respectively. Results revealed that protein, fat, and ash contents of PEIN increased by chicken meat, egg yolk, and seaweed supplementation. Regression equations indicated that the moisture and protein contents significantly (P ≤ 0.05) increased, while the fat content decreased the dielectric and thermal properties. The R2 values of the dielectric constant and loss factor, thermal conductivity, and specific heat equations were 0.75, 0.87, 0.78, and 0.98, respectively. Finally, no significant differences (P > 0.05) between the properties values predicted from the model equations and the experimental data (not included in the development of model equations) was observed which indicated a good model fit.

Keywords: chemical composition; dielectric properties; instant noodle; microwave drying; model

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About the article

Received: 2017-06-26

Accepted: 2018-05-24

Revised: 2018-05-11

Published Online: 2018-07-03


Citation Information: International Journal of Food Engineering, Volume 14, Issue 5-6, 20170205, ISSN (Online) 1556-3758, DOI: https://doi.org/10.1515/ijfe-2017-0205.

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