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Polymers 2015, 7(9), 1895-1904; doi:10.3390/polym7091487

Microwave-Absorbing Properties of Rice Starch

1
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2
School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China
3
Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China
4
Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
*
Author to whom correspondence should be addressed.
Academic Editor: Katja Loos
Received: 20 July 2015 / Revised: 27 August 2015 / Accepted: 17 September 2015 / Published: 22 September 2015
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Abstract

In the food industry, research into the characteristics of microwave-heated materials has focused on dielectric properties. However, the lack of studies on microwave-absorbing properties has hindered the application of microwave technology. The aim of the present study was to investigate the microwave-absorbing properties of rice starch. It should be noted that this was the first time that the improved arch method was used to measure the microwave reflection loss (RL) of the starch dispersion. The results showed that the microwave absorption of the liquid system corresponded to the classical quarter-wavelength resonator model. When the concentration of the native starch was increased from 1% to 30%, the RL decreased from −5.1 dB to −1.2 dB at 2.45 GHz. Therefore, the absorption rate of microwave, γab, decreased from 69.1% to 24.1%. At 1.7 to 2.6 GHz, the interference effect of pregelatinization rice starch in an aqueous system on the microwave absorption properties became weak compared to native starch. View Full-Text
Keywords: rice starch; microwave-absorbing properties; improved arch method rice starch; microwave-absorbing properties; improved arch method
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Fan, D.; Shen, H.; Huang, L.; Gao, Y.; Lian, H.; Zhao, J.; Zhang, H.; Chen, W. Microwave-Absorbing Properties of Rice Starch. Polymers 2015, 7, 1895-1904.

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