Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content
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Electromangetismo y MateriaÁrea de conocimiento
Teoría de la Señal y las ComunicacionesFecha de publicación
2023Editorial
ElsevierCita bibliográfica
Pérez-Campos, R., Fayos-Fernández, J., & Monzó-Cabrera, J. (2023). Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content. Current research in food science, 6, 100528. https://doi.org/10.1016/j.crfs.2023.100528.Revisión por pares
SíPalabras clave
QuinoaPermittivity
Resonant technique
Dielectric constant
Loss factor
Resumen
Quinoa is a nutrient-rich pseudocereal that is gaining popularity in European countries since it is gluten-free and an interesting source of fat, proteins, minerals, and amino acids. However, up to date, the electric permittivity of quinoa seeds has not been measured and, therefore, this hampers the possibility of designing optimized recipes for its microwave processing. In this work, the permittivity of both raw and boiled quinoa seeds is measured around 2.45 GHz at several conditions for temperature, moisture content, and bulk density. The grain kernel permittivity is also estimated from the Complex Refractive Index (CRI) mixture equation and different bulk density measurements. The obtained results show different temperature behaviours for raw and boiled seeds, whereas the permittivity of quinoa seeds versus moisture content and bulk density was as expected: the permittivity (both the dielectric constant and loss factor) levels increased as the observed variables did. From the measured ...
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