THE EFFECT of SELECTED SALTS ON the MICROWAVE HEATING of STARCH SOLUTIONS

Journal of Food Processing and PreservationVolume 24, Issue 4 p. 265-273 THE EFFECT of SELECTED SALTS ON the MICROWAVE HEATING of STARCH SOLUTIONS1 NICHOLAS L. ROZZI, NICHOLAS L. ROZZI Department of Food Science 1160 Food Science Building Purdue University West Lafayette, IN 47907 - 1160Search for more papers by this authorR.K. SINGH, Corresponding Author R.K. SINGH Department of Food Science 1160 Food Science Building Purdue University West Lafayette, IN 47907 - 1160 Author to whom correspondence should be directed. E-mail: singhr@foodsci.purdue.edu Tel: (765) 494-8262Search for more papers by this author NICHOLAS L. ROZZI, NICHOLAS L. ROZZI Department of Food Science 1160 Food Science Building Purdue University West Lafayette, IN 47907 - 1160Search for more papers by this authorR.K. SINGH, Corresponding Author R.K. SINGH Department of Food Science 1160 Food Science Building Purdue University West Lafayette, IN 47907 - 1160 Author to whom correspondence should be directed. E-mail: singhr@foodsci.purdue.edu Tel: (765) 494-8262Search for more papers by this author First published: 05 May 2007 https://doi.org/10.1111/j.1745-4549.2000.tb00418.xCitations: 11 1 Approved as journal paper # 15709 of Purdue University Agricultural Research Programs. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract This research explores the effects of selected salts on the microwave heating profile of a 5% (w/w) starch solution containing salt. the salts used were NaCl, CaCl2, FeCl3, Na4P2O7, or Na5P3O10 at a concentration of 1% (w/w). the temperature of the starch solution was taken every 10 s for 90 s, and the heating curves have been plotted to show the effects of different salts on the heating of the starch solutions. There was a significant difference in the heating profile of samples containing salts versus those with without salt. However, there was no significant effect of type of salt used in the starch solution. Citing Literature Volume24, Issue4September 2000Pages 265-273 RelatedInformation