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dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorHarasym, Joanna
dc.contributor.authorMuñoz Muñoz, José María 
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2018-03-13T07:57:48Z
dc.date.available2018-03-13T07:57:48Z
dc.date.issued2018
dc.identifier.citationJournal of Food Engineering, 2018, n.224, p.156-164es
dc.identifier.issn0260-8774es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/28958
dc.descriptionProducción Científicaes
dc.description.abstractThe microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change during the treatment were evaluated. The flour particle morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature, that raised up to 3 C, and the amylopectin retrogradation extent that increased up to a 7% in the most intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown viscosities - that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and higher pasting temperatures -that increased up to 10 ºC- were also observed. An exceptional microwave irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4e8 min, than conventional heat-moisture treatment processes was concluded.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.classificationMicrostructurees
dc.subject.classificationMicrowave treatmentes
dc.subject.classificationMicrowave absorptivityes
dc.subject.classificationPasting propertieses
dc.subject.classificationRice floures
dc.subject.classificationThermal propertieses
dc.titleMicrowave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric propertieses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2017.12.030es
dc.identifier.publicationfirstpage156es
dc.identifier.publicationissue224es
dc.identifier.publicationlastpage164es
dc.identifier.publicationtitleJournal of Food Engineeringes
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía, Industria y Competitividad (Proyect AGL2015-63849-C2-2-R)
dc.description.projectJunta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA072P17)
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/70610
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International


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