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Article: Dielectric loss mediated promotion of microwave heating in the Maillard reaction

TitleDielectric loss mediated promotion of microwave heating in the Maillard reaction
Authors
KeywordsLysine
Glucose
Electromagnetic properties
Microwave heating
Maillard reaction
Issue Date2019
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwt
Citation
LWT - Food Science and Technology, 2019, v. 101, p. 559-566 How to Cite?
AbstractDielectric loss (ε″) represents the ability to convert electromagnetic energy into heat, which may further affect the degree of Maillard reaction (MR). Based on the differences in electromagnetic response between lysine (Lys) and glucose (Glu), this study aims to verify the ε″ -mediated intervention of microwave heating (MW) on different stages of MR by using different reaction solvents. Compared to conventional heating (CV), the systems with MW showed greater ε″ and absorbance at both 294 nm (A294nm) and 420 nm (A420nm). Changing the solvent from pure water to a mixture (1:1 vol ratio of water to glycerol), thereby dramatically increasing ε″ (by 6.02), compared to pure water (CV), the systems treated with the mixture under MW demonstrated large increases at both A294nm and A420nm, increasing by 0.35 at 10 min and 1.35 at 60 min, respectively. These results suggest that increasing ε″ contributes to the promotion of MW during different stages of the MR.
Persistent Identifierhttp://hdl.handle.net/10722/276105
ISSN
2017 Impact Factor: 3.129
2015 SCImago Journal Rankings: 1.300
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorZhang, N-
dc.contributor.authorFan, D-
dc.contributor.authorZhao, Y-
dc.contributor.authorWu, Y-
dc.contributor.authorYan, B-
dc.contributor.authorZhao, J-
dc.contributor.authorWang, M-
dc.contributor.authorZhang, H-
dc.date.accessioned2019-09-10T02:56:03Z-
dc.date.available2019-09-10T02:56:03Z-
dc.date.issued2019-
dc.identifier.citationLWT - Food Science and Technology, 2019, v. 101, p. 559-566-
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/10722/276105-
dc.description.abstractDielectric loss (ε″) represents the ability to convert electromagnetic energy into heat, which may further affect the degree of Maillard reaction (MR). Based on the differences in electromagnetic response between lysine (Lys) and glucose (Glu), this study aims to verify the ε″ -mediated intervention of microwave heating (MW) on different stages of MR by using different reaction solvents. Compared to conventional heating (CV), the systems with MW showed greater ε″ and absorbance at both 294 nm (A294nm) and 420 nm (A420nm). Changing the solvent from pure water to a mixture (1:1 vol ratio of water to glycerol), thereby dramatically increasing ε″ (by 6.02), compared to pure water (CV), the systems treated with the mixture under MW demonstrated large increases at both A294nm and A420nm, increasing by 0.35 at 10 min and 1.35 at 60 min, respectively. These results suggest that increasing ε″ contributes to the promotion of MW during different stages of the MR.-
dc.languageeng-
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwt-
dc.relation.ispartofLWT - Food Science and Technology-
dc.subjectLysine-
dc.subjectGlucose-
dc.subjectElectromagnetic properties-
dc.subjectMicrowave heating-
dc.subjectMaillard reaction-
dc.titleDielectric loss mediated promotion of microwave heating in the Maillard reaction-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.lwt.2018.11.072-
dc.identifier.scopuseid_2-s2.0-85057330237-
dc.identifier.hkuros303485-
dc.identifier.volume101-
dc.identifier.spage559-
dc.identifier.epage566-
dc.identifier.isiWOS:000456491100073-
dc.publisher.placeUnited Kingdom-

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