CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Effect of microwave treatment on metal-alginate beads
Autor/es:
LAURA CAMPAÑONE; D.ESTELA BRUNO; MIRIAM MARTINO
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2014 vol. 135 p. 26 - 30
ISSN:
0260-8774
Resumen:
Encapsulation
is defined as a technique to protect solid, liquid or gaseous active compounds
from interacting with the environment. Encapsulated minerals may be incorporated into food products submitted
to microwave heating, thus it is interesting to study their interaction with
microwaves due to the relevant dielectric properties of the ions during heating.
In the present work, zinc sulphate heptahydrate, ferrous sulphate
heptahydrate,
calcium chloride and sodium alginate were used
to test metal ion-alginate beads under microwave heating. The objective was to compare the behavior of free ions in solution with
those trapped within the alginate matrix while being submitted to
electromagnetic radiation. The beads were
characterized before and after heating by texture profiles, differential scanning
calorimetry and infrared spectroscopy (FTIR). During microwave heating, the
presence of zinc
and iron increased the inner temperature of the system; however calcium did not
show the same behavior. These differences were attributed to the microstructure
of the beads.