ScholarLens Back to search
2000•Journal of Food Processing and PreservationRequires access

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

Nicholas L. Rozzi, Richa Singh

Open publisher page 15 citations

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.

About this research paper

What this paper is about

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.

Why it matters

OpenAlex reports 15 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available 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.

Key concepts: Starch, Salt (chemistry), Salt solution, Microwave heating, Chemistry, Microwave, Modified starch, Food science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
THE EFFECT of SELECTED SALTS ON the MICROWAVE HEATING of STARCH SOLUTIONS — Research Paper | ScholarLens