The publications of the members of the research group.
2020
Anna Angela Barba; Carlo Naddeo; Silvestro Caputo; Gaetano Lamberti; Matteo D'Amore; Annalisa Dalmoro
Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties Journal Article
In: Foods, vol. 9, no. 6, pp. 14, 2020.
Abstract | Links | BibTeX | Tags: cereals; dielectric properties, food sanitization, microwave heating, pest disinfestation, thermal properties
@article{Barba2020b,
title = {Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties},
author = {Anna Angela Barba and Carlo Naddeo and Silvestro Caputo and Gaetano Lamberti and Matteo D'Amore and Annalisa Dalmoro},
url = {https://www.mdpi.com/2304-8158/9/6/711},
doi = {10.3390/foods9060711 },
year = {2020},
date = {2020-06-01},
journal = {Foods},
volume = {9},
number = {6},
pages = {14},
abstract = {Dielectric heating is one of the most interesting techniques for pest disinfestation. However, most of the literature works give information about the ability of microwave treatments at different power-time conditions to kill insects; less is given about the analysis of matrices structural properties and heat transport. Accordingly, the aim of this work is to investigate the effect of microwave treatments, applied for pest disinfestation, on heat transport behavior and physical/structural properties, such as water uptake capability, mineral losses, texture change, and germination capability, of most consumed cereals in human diet, such as weak wheat, durum wheat, and corn. Two different radiative treatments were performed: one in time-temperature conditions capable of inactivating the weed fauna, and the other at high temperatures of ~150 °C, simulating uncontrolled treatments. Heat transport properties were measured and showed to keep unvaried during both effective and uncontrolled microwave treatments. Instead, grain physical properties were worsened when exposed to high temperatures (reduction of germination ability and texture degradation). The achieved results, on the one hand, provide new structural and heat transport data of cereals after microwave treatments, actually not present in the literature, and on the other, they confirm the importance of correctly performing microwave treatments for an effective disinfestation without affecting matrices physical properties and nutritional features.},
keywords = {cereals; dielectric properties, food sanitization, microwave heating, pest disinfestation, thermal properties},
pubstate = {published},
tppubtype = {article}
}
Dielectric heating is one of the most interesting techniques for pest disinfestation. However, most of the literature works give information about the ability of microwave treatments at different power-time conditions to kill insects; less is given about the analysis of matrices structural properties and heat transport. Accordingly, the aim of this work is to investigate the effect of microwave treatments, applied for pest disinfestation, on heat transport behavior and physical/structural properties, such as water uptake capability, mineral losses, texture change, and germination capability, of most consumed cereals in human diet, such as weak wheat, durum wheat, and corn. Two different radiative treatments were performed: one in time-temperature conditions capable of inactivating the weed fauna, and the other at high temperatures of ~150 °C, simulating uncontrolled treatments. Heat transport properties were measured and showed to keep unvaried during both effective and uncontrolled microwave treatments. Instead, grain physical properties were worsened when exposed to high temperatures (reduction of germination ability and texture degradation). The achieved results, on the one hand, provide new structural and heat transport data of cereals after microwave treatments, actually not present in the literature, and on the other, they confirm the importance of correctly performing microwave treatments for an effective disinfestation without affecting matrices physical properties and nutritional features.