In the food industry, research into the characteristics of microwave-heated materials\nhas focused on dielectric properties. However, the lack of studies on microwave-absorbing\nproperties has hindered the application of microwave technology. The aim of the present\nstudy was to investigate the microwave-absorbing properties of rice starch. It should be\nnoted that this was the first time that the improved arch method was used to measure\nthe microwave reflection loss (RL) of the starch dispersion. The results showed that the\nmicrowave absorption of the liquid system corresponded to the classical quarter-wavelength\nresonator model. When the concentration of the native starch was increased from 1% to 30%,\nthe RL decreased from �´5.1 dB to �´1.2 dB at 2.45 GHz. Therefore, the absorption rate of\nmicrowave, �³ab, decreased from 69.1% to 24.1%. At 1.7 to 2.6 GHz, the interference effect\nof pregelatinization rice starch in an aqueous system on the microwave absorption properties\nbecame weak compared to native starch.
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