Naslov
Microwave drying of flour and pasta

Autori
Hruškar, Mirjana ; Vahčić, Nada

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Brašno-kruh 99 / Ugarčić-Hardi, Ž. ; Hackenberger, D. - Osijek, 1999, 143-150

Skup
Second Croatian Congress of Cereal Technologists with international participation

Mjesto i datum
Opatija, Hrvatska, 26.10.1999. - 29.10.1999

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
microwaves; moisture content; comparison of methods

Sažetak
Considering that total solid/moisture is an important part in determining the quality of any food during harvesting, storage, processing or distribution, as well as final product control, it is essential to perform these analysis quickly and accurately. Standard procedures for determining total solid/moisture by drying until constant mass is achieved are based on removing water from small quantities of samples using evaporation techniques, and final results are obtained by weighing the sample before and after drying, which is time consuming method. For a rapid moisture determination in food products many other methods have been developed the one of which is the method of microwave drying using various models of microwave dryers, like "Milestone MLS - 1200 Mega Systems" used in this research. The aim of this work was to determine the total solid content, using two methods (AOAC method and microwave drying), in numerous samples of flour and pasta purchased from market. The obtained results are statisticaly evaluated in order to find out wheather the microwave drying method could be used as relevant method. The assessment of analytical methods, was judged according to precision, reproducibility and accuracy. Statistical analysis showed satisfactory results.

Izvorni jezik
Engleski

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