title: Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.
abstract: Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.
authors.affiliation: Selcuk Univ., Food Engineering Dept., Ankara, Turkey.
authors.forename: Ozge
authors.initials: O
authors.lastname: Sakiyan
authors.forename: Gulum
authors.initials: G
authors.lastname: Sumnu
authors.forename: Serpil
authors.initials: S
authors.lastname: Sahin
authors.forename: Venkatesh
authors.initials: V
authors.lastname: Meda
mesh_terms: D000704:Analysis of Variance; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats; D017097:Electric Impedance; D045703:Emulsifying Agents; D005502:Food; D005511:Food Handling / Q000379:methods; D005524:Food Technology / Q000379:methods; D007259:Infrared Rays; D008872:Microwaves; D016062:Porosity; D013696:Temperature; D013997:Time Factors; D014867:Water
chemical_list: D004041:Dietary Fats; D045703:Emulsifying Agents; D014867:Water