Evaluation of microwave toasting of corn flakes

Autores
González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
During flake production, corn undergoes processes of cooking, drying, tempering, laminating, and toasting. The toasting dictates the attributes of the finished product for the consumer acceptability. Traditionally corn flakes are toasted in high efficiency forced convection systems such as rotary or fluidized‐bed ovens. The aim of the present work was to study microwave thin layer toasting of cooked flakes using a household oven. Flakes toasted in a fluidized‐bed industrial oven were adopted as control. The effect of microwave power level and process time on the kinetics of dehydration and quality parameters such as bulk density, thickness, and sensorial attributes of flakes were investigated. Kinetics data were satisfactorily simulated by Peleg's equation as function of drying time. A relationship between moisture ratio, output energy, and microwave power was also derived from experimental tests. A significant reduction of processing time in comparison with the traditional method was observed by selecting a suitable level of microwave power.
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
CORN FLAKES DRYING
TOASTING
MODIFIED PELEG EQUATION
BULK DENSITY
CRISPNESS
BREAKFAST CEREALS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/92376
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of microwave toasting of corn flakesGonzález, Luciana CarlaLoubes, María AnaTolaba, Marcela PatriciaCORN FLAKES DRYINGTOASTINGMODIFIED PELEG EQUATIONBULK DENSITYCRISPNESSBREAKFAST CEREALShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2During flake production, corn undergoes processes of cooking, drying, tempering, laminating, and toasting. The toasting dictates the attributes of the finished product for the consumer acceptability. Traditionally corn flakes are toasted in high efficiency forced convection systems such as rotary or fluidized‐bed ovens. The aim of the present work was to study microwave thin layer toasting of cooked flakes using a household oven. Flakes toasted in a fluidized‐bed industrial oven were adopted as control. The effect of microwave power level and process time on the kinetics of dehydration and quality parameters such as bulk density, thickness, and sensorial attributes of flakes were investigated. Kinetics data were satisfactorily simulated by Peleg's equation as function of drying time. A relationship between moisture ratio, output energy, and microwave power was also derived from experimental tests. A significant reduction of processing time in comparison with the traditional method was observed by selecting a suitable level of microwave power.Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaWiley Blackwell Publishing, Inc2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/92376González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Evaluation of microwave toasting of corn flakes; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 42; 7; 5-2018; 1-60145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13671info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.13671info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:43:55Zoai:ri.conicet.gov.ar:11336/92376instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:43:55.704CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of microwave toasting of corn flakes
title Evaluation of microwave toasting of corn flakes
spellingShingle Evaluation of microwave toasting of corn flakes
González, Luciana Carla
CORN FLAKES DRYING
TOASTING
MODIFIED PELEG EQUATION
BULK DENSITY
CRISPNESS
BREAKFAST CEREALS
title_short Evaluation of microwave toasting of corn flakes
title_full Evaluation of microwave toasting of corn flakes
title_fullStr Evaluation of microwave toasting of corn flakes
title_full_unstemmed Evaluation of microwave toasting of corn flakes
title_sort Evaluation of microwave toasting of corn flakes
dc.creator.none.fl_str_mv González, Luciana Carla
Loubes, María Ana
Tolaba, Marcela Patricia
author González, Luciana Carla
author_facet González, Luciana Carla
Loubes, María Ana
Tolaba, Marcela Patricia
author_role author
author2 Loubes, María Ana
Tolaba, Marcela Patricia
author2_role author
author
dc.subject.none.fl_str_mv CORN FLAKES DRYING
TOASTING
MODIFIED PELEG EQUATION
BULK DENSITY
CRISPNESS
BREAKFAST CEREALS
topic CORN FLAKES DRYING
TOASTING
MODIFIED PELEG EQUATION
BULK DENSITY
CRISPNESS
BREAKFAST CEREALS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv During flake production, corn undergoes processes of cooking, drying, tempering, laminating, and toasting. The toasting dictates the attributes of the finished product for the consumer acceptability. Traditionally corn flakes are toasted in high efficiency forced convection systems such as rotary or fluidized‐bed ovens. The aim of the present work was to study microwave thin layer toasting of cooked flakes using a household oven. Flakes toasted in a fluidized‐bed industrial oven were adopted as control. The effect of microwave power level and process time on the kinetics of dehydration and quality parameters such as bulk density, thickness, and sensorial attributes of flakes were investigated. Kinetics data were satisfactorily simulated by Peleg's equation as function of drying time. A relationship between moisture ratio, output energy, and microwave power was also derived from experimental tests. A significant reduction of processing time in comparison with the traditional method was observed by selecting a suitable level of microwave power.
Fil: González, Luciana Carla. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description During flake production, corn undergoes processes of cooking, drying, tempering, laminating, and toasting. The toasting dictates the attributes of the finished product for the consumer acceptability. Traditionally corn flakes are toasted in high efficiency forced convection systems such as rotary or fluidized‐bed ovens. The aim of the present work was to study microwave thin layer toasting of cooked flakes using a household oven. Flakes toasted in a fluidized‐bed industrial oven were adopted as control. The effect of microwave power level and process time on the kinetics of dehydration and quality parameters such as bulk density, thickness, and sensorial attributes of flakes were investigated. Kinetics data were satisfactorily simulated by Peleg's equation as function of drying time. A relationship between moisture ratio, output energy, and microwave power was also derived from experimental tests. A significant reduction of processing time in comparison with the traditional method was observed by selecting a suitable level of microwave power.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/92376
González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Evaluation of microwave toasting of corn flakes; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 42; 7; 5-2018; 1-6
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92376
identifier_str_mv González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Evaluation of microwave toasting of corn flakes; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 42; 7; 5-2018; 1-6
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13671
info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.13671
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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