Microwave-Absorbing Properties of Rice Starch
Microwave-Absorbing Properties of Rice Starch
复制标题
大米淀粉的微波吸收特性
DOI：
10.3390/polym7091487
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发表时间：
2015-09-01
期刊：
影响因子：
5
通讯作者：
Chen, Wei
中科院分区：
文献类型：
--
作者：
Fan, Daming;Shen, Huijie;Chen, Wei
在食品工业中，对微波加热材料特性的研究主要集中在介电性能上。然而，由于缺乏对微波吸收性能的研究，阻碍了微波技术的应用。本研究旨在研究大米淀粉的微波吸收特性。值得注意的是，这是第一次使用改进的ARCH方法来测量淀粉分散体的微波反射损耗(RL)。结果表明，液体体系的微波吸收符合经典的四分之一波长谐振器模型。当原淀粉浓度从1%增加到30%时，在2.45 GHz下，RL从−5.1db下降到−1.2db。因此，微波的吸收率γab从69.1%下降到24.1%。在1.7~2.6 GHz范围内，预糊化大米淀粉在水相体系中对微波吸收性能的干扰作用较原淀粉弱。
In the food industry, research into the characteristics of microwave-heated materials has focused on dielectric properties. However, the lack of studies on microwave-absorbing properties has hindered the application of microwave technology. The aim of the present study was to investigate the microwave-absorbing properties of rice starch. It should be noted that this was the first time that the improved arch method was used to measure the microwave reflection loss (RL) of the starch dispersion. The results showed that the microwave absorption of the liquid system corresponded to the classical quarter-wavelength resonator model. When the concentration of the native starch was increased from 1% to 30%, the RL decreased from −5.1 dB to −1.2 dB at 2.45 GHz. Therefore, the absorption rate of microwave, γab, decreased from 69.1% to 24.1%. At 1.7 to 2.6 GHz, the interference effect of pregelatinization rice starch in an aqueous system on the microwave absorption properties became weak compared to native starch.