SciELO - Scientific Electronic Library Online

 
vol.18 número2COMPARAÇÃO ENTRE TÉCNICAS NUMÉRICAS PARA A RESOLUÇÃO DO PROBLEMA DE TRANSFERÊNCIA DE CALOR EM ALIMENTOS ENLATADOSGUAR GUM EFFECTS ON BLOOD SERUM LIPIDS AND GLUCOSE CONCENTRATIONS OF WISTAR DIABETIC RATS1 índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

Compartir


Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

VALENTINI, Sílvia Regina de T.; CASTRO, Maria F.P. Moretzsohn de  y  ALMEIDA, Fernanda H. de. DETERMINAÇÃO DO TEOR DE UMIDADE DE MILHO UTILIZANDO APARELHO DE MICROONDAS. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.2, pp.237-240. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20611998000200017.

The possibility of using a micro-wave oven as a rapid method for moisture determination of corn grain was verified, as well as the effects of different potencies on the moisture content of the grains. In this study corn samples with moisture contents in the range of 7,33 to 22,28% were used. Linear regression lines were determined by the relation of the values of percentage of water taken out after drying in the microwave and the moisture contents determinated by the oven official method (105°± 3°C/24 hours). The drying time of the product was fixed at 45seconds. In the conditions of this experiment, the microwave oven has shown to be a feasible alternative for a rapid determination of the corn moisture content.

Palabras clave : microwave oven; moisture content determination; corn.

        · resumen en Portugués     · texto en Portugués

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons