Frequency, moisture content, and temperature dependent dielectric properties of potato starch related to drying with radio-frequency/microwave energy

Identification of water transitions using a combination of moisture sorption characteristics and dielectric properties of different parts of jasmine rice (Oryza sativa)

BACKGROUND

In this work, water transition points (first transition: monolayer-multilayer water; and second transition: multilayer-free and solvent water) of different parts of jasmine rice including white rice, brown rice and bran were identified through the integration of sorption isotherm and dielectric properties data. Desorption isotherm data were fitted to four established models to select the optimal model for describing the sorption behaviors. Then, dielectric properties such as dielectric constant (ε') and dielectric loss factor (ε″) were measured across various moisture content levels within the frequency range of 200-20 000 MHz.

RESULTS

A type III isotherm was observed for all samples and the Peleg model was the best fit with the experimental data. Monolayer moisture content of the samples, estimated using the GAB model, ranged from 3.25% to 4.17% dry basis. For dielectric properties, frequency and moisture dependencies were evident for all sample types. Moreover, the sorption isotherm models effectively described the relationship between water activity (aw) and dielectric properties as reflected by their goodness of fit, and their strong correlation through principal component analysis and Pearson's correlation results.

CONCLUSION

The first water transition occurs at aw values of 0.11, 0.12, and 0.22, while the second transition appears at aw values of 0.9, 0.9 and 0.75-0.85 for white rice, brown rice and bran, respectively. This knowledge will be useful for food processors, providing insights into the optimization of food processing and storage conditions to extend food products' shelf life. © 2024 Society of Chemical Industry.

Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food

Native starch has poor stability and usually requires modification to expand its industrial application range. Commonly used methods are physical, chemical, enzymatic and compound modification. Microwave radiation, as a kind of physical method, is promising due to its uniform energy radiation, greenness, safety, non-toxicity. It can meet the demand of consumers for safe food. Microwave-assisted modification with other methods can directly or indirectly affect the structure of starch granules to obtain modified starch with high degree of substitution and low viscosity, and the modification efficiency is greatly improved. This paper reviews the effect of microwave radiation on the physicochemical properties of starch, such as granule morphology, crystallization characteristics, and gelatinization characteristics, as well as the application of microwave radiation in starch modification and starch food processing. It provides theoretical references and suggestions for the research of microwave heating modified starch and the deep processing of starchy foods.

The changed multiscale structures of tight nut (Cyperus esculentus) starch decide its modified physicochemical properties: The effects of non-thermal and thermal treatments

Non-thermal dielectric barrier discharge plasma (DBDP) and four thermal treatments, including baking (BT), high pressure cooking (HPC), radio frequency (RF) and microwave (MW) were applied to modify the structural and physicochemical properties of Cyperus esculentus starch (CES). The results showed that the thermal treatments remarkably disordered the crystalline structures of CES through weakening the double-helix conformation of amylopectin, while DBDP caused much more gentle influence on the starch structures than them. Specifically, MW induced the high-frequency displacement of polar molecules and intensive collisions between starch and water molecules, causing the largest stretching and swelling extents of amylopectin, resulting in the highest pasting and rheological viscosity of CES in four thermal treatments. As DBDP did not favor the aggregation of amylopectin chains, the deaggregated starch chains promoted the hydration effects with water molecules, boosting the final pasting viscosity, apparent rheological viscosity, freeze-thaw stability and digestion velocity of CES. Besides, the gelatinization-retrogradation process in the thermal treatments regulated starch digestion velocity and produced type III resistant starch in CES. Conclusively, the modified physicochemical properties of CES resulted from the altered molecular structures of starch by the applied treatments.

Fabrication of Advanced Cellulosic Triboelectric Materials via Dielectric Modulation

The rapid rise of triboelectric nanogenerators (TENGs), which are emerging energy conversion devices in advanced electronics and wearable sensing systems, has elevated the interest in high-performance and multifunctional triboelectric materials. Among them, cellulosic materials, affording high efficiency, biodegradability, and customizability, are becoming a new front-runner. The inherently low dielectric constant limits the increase in the surface charge density. However, owing to its unique structure and excellent processability, cellulose shows great potential for dielectric modulation, providing a strong impetus for its advanced applications in the era of Internet of Things and artificial intelligence. This review aims to provide comprehensive insights into the fabrication of dielectric-enhanced cellulosic triboelectric materials via dielectric modulation. The exceptional advantages and research progress in cellulosic materials are highlighted. The effects of the dielectric constant, polarization, and percolation threshold on the charge density are systematically investigated, providing a theoretical basis for cellulose dielectric modulation. Typical dielectric characterization methods are introduced, and their technical characteristics are analyzed. Furthermore, the performance enhancements of cellulosic triboelectric materials endowed by dielectric modulation, including more efficient energy harvesting, high-performance wearable electronics, and impedance matching via material strategies, are introduced. Finally, the challenges and future opportunities for cellulose dielectric modulation are summarized.

Experimental study on the coupling between the piezoelectric and streaming potential in wet bone

The stress-generated potential (SGP) of bone is one of the mechanisms affecting bone remodeling including piezoelectricity and streaming potential. To explore the interactions between the piezoelectric and streaming potential, an experimental setup was designed that simultaneously applied a concentrated force and liquid pressure to wet bone. Using this device, the stress-generated potential of wet bone under the two types of loads was measured. The experimental results show that under a constant liquid pressure, the measured potential curves increase over time, and its increasing rate decrease as the concentrated force increase. The measured peak amplitudes of potential decrease as the liquid pressure increase under the same concentrated force whether loading or unloading. To explain the coupling mechanism of the found phenomena, an equivalent model with two voltage sources and three equivalent resistances was established, and the equivalent electrical relationship between the piezoelectric and streaming potential was obtained by analyzing the model. The analysis discussion implies that various factors have influence on the coupling relationship between streaming and piezoelectric potentials, and the factors can be summarized as the changes of the three equivalent resistances caused by piezoelectric and streaming potentials.

Factors affecting energy efficiency of microwave drying of foods: an updated understanding

Microwave drying (MWD) is an efficient dielectric drying method in food, with advantages such as volumetric heating, fast drying, safety, and good product quality. As a key indicator of a dryer's market value, energy efficiency is of concern to sellers and dryer manufacturers. This paper systematically reviewed the quantification methods and influencing factors of energy efficiency of microwave drying in food application from different perspectives. Mechanisms and possible improvements of these factors are highlighted. Future trends in improving the energy efficiency of MWD are proposed. Energy consumption of MWD depends on a variety of factors such as equipment structure, drying conditions (microwave power, frequency, temperature, and air velocity), material properties, and combined/hybrid drying technologies. The drying system can be effectively improved if these parameters are adjusted appropriately and taking the processing cost into consideration. Although a good product can be obtained by pretreatment or combined/hybrid drying method, it may consume more energy. Future research should develop artificial intelligence, renewable energy, and computational fluid dynamics technology to pave the way for large-scale application of MWD and reduce energy consumption.

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.

Dielectric properties of fresh rabbit meat in the microwave range

Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles (Biceps femoris, Tensor fasciae latae, and Longissimus thoracis) from California rabbits (male and female) were measured with the open-ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature (p < 0.05). Dielectric constant decreased with increasing frequency. Loss factor decreased from 0.5 to 2.5 GHz due to ionic conduction, followed by an increase up to 20 GHz, dominated by dipolar relaxation. PRACTICAL APPLICATION: These results are key parameters for further quality sensing applications and for heating processes of meat rabbit using microwaves. Longer penetration depths were achieved at 915 MHz; this frequency is recommended for further applications. Besides, dielectric properties have potential to be a tool for identification of gender and age for slaughtered rabbits.

Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace

This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.

Use of Modern Regression Analysis in the Dielectric Properties of Foods

The dielectric properties of food materials is used to describe the interaction of foods with electromagnetic energy for food technology and engineering. To quantify the relationship between dielectric properties and influencing factors, regression analysis is used in our study. Many linear or polynomial regression equations are proposed. However, the basic assumption of the regression analysis is that data with a normal distribution and constant variance are not checked. This study uses sixteen datasets from the literature to derive the equations for dielectric properties. The dependent variables are the dielectric constant and the loss factor. The independent variables are the frequency, temperature, and moisture content. The dependent variables and frequency terms are transformed for regression analysis. The effect of other qualitative factors, such as treatment method and the position of subjects on dielectric properties, are determined using categorical testing. Then, the regression equations can be used to determine which influencing factors are important and which are not. The method can be used for other datasets of dielectric properties to classify influencing factors, including quantitative and qualitative variables.

Engineered biochar via microwave CO2 and steam pyrolysis to treat carcinogenic Congo red dye

We developed an innovative single-step pyrolysis approach that combines microwave heating and activation by CO₂ or steam to transform orange peel waste (OPW) into microwave activated biochar (MAB). This involves carbonization and activation simultaneously under an inert environment. Using CO₂ demonstrates dual functions in this approach, acting as purging gas to provide an inert environment for pyrolysis while activating highly porous MAB. This approach demonstrates rapid heating rate (15-120 °C/min), higher temperature (> 800 °C) and shorter process time (15 min) compared to conventional method using furnace (> 1 h). The MAB shows higher mass yield (31-44 wt %), high content of fixed carbon (58.6-61.2 wt %), Brunauer Emmett Teller (BET) surface area (158.5-305.1 m²/g), low ratio of H/C (0.3) and O/C (0.2). Activation with CO₂ produces more micropores than using steam that generates more mesopores. Steam-activated MAB records a higher adsorption efficiency (136 mg/g) compared to CO₂ activation (91 mg/g), achieving 89-93 % removal of Congo Red dye. The microwave pyrolysis coupled with steam or CO₂ activation thereby represents a promising approach to transform fruit-peel waste to microwave-activated biochar that remove hazardous dye.

The Correlation between Soil Nutrient and Potato Quality in Loess Plateau of China Based on PLSR

Potato tuber quality is influenced by the interaction of soil nutrients. Hence, simple correlation analysis cannot accurately reflect the true relationship between soil nutrients and potato tuber quality. In this study, potato tuber quality and soil nutrient content were used as research materials in the Loess Plateau of China. The partial least square regression (PLSR) method was used to establish the regression equation between potato quality and soil nutrient. The major soil nutrient indexes influencing potato quality were screened out to provide theoretical basis for potato field management. The results showed that the major soil nutrient factors influencing the potato tuber quality in Loess Plateau were soil ammonium nitrogen, soil nitrate nitrogen, soil available phosphorus, pH, and soil available potassium. Soil pH value is the most important factor affecting potato starch, reducing sugar content, and soluble protein content. Soil nitrate nitrogen is one of the important factors affecting potato tuber soluble total sugar content, vitamin C, browning intensity, and polyphenol oxidase activity. Soil ammonium nitrogen was positively correlated with the total soluble sugar content of potato tubers, and negatively correlated with reducing sugar content, browning intensity, and polyphenol oxidase activity. However, soil available potassium has positive effects on potato starch and reducing sugar content, and negative effects on soluble protein and browning strength. Results of this study indicates that the major soil nutrient factors influencing potato tuber quality were soil nitrate nitrogen and soil pH value.

Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

If processing alters the food-waste composition, dielectric properties are affected and need to be determined for efficient microwave processes.

A Noninvasive, Electromagnetic, Epidermal Sensing Device for Hemodynamics Monitoring

Non-intrusive monitoring of blood flow parameters is vital for obtaining physiological and pathophysiological information pertaining to dynamic cardiovascular events and is feasible to achieve via non-invasive, conformal, wearable technologies. Here, we present a proof-of-concept of a fully integrated, high frequency (bandwidth 40 MHz), electromagnetic sensing device for monitoring limb hemodynamics and morphology associated with blood flow. The sensing architecture integrates a novel radio frequency (RF) skin patch resonator embedded with a coplanar outer loop antenna and a scalable, standalone wireless readout hardware based on standing wave ratio (SWR) bridge. The resonator itself is a copper-based open circuit planar Archimedean spiral with a rectangular cross-sectional area, chemically etched on a flexible polyimide substrate. The readout hardware is developed exploiting off-the-shelf components, fabricated on the top of a rigid FR4 substrate. The proposed readout circuit can measure resonant frequency of an RLC network. When energized by the external oscillating RF field via loop antenna, the resonator produces an electromagnetic field response which can be perturbed by dielectric variation inside its field boundary. Through leveraging this principle, the in-vitro experimental results from the benchtop models suggest that the resonator's RF attributes such as resonant frequency shift and magnitude variation of reflection coefficient due to fluid volume displacement can be successfully detected through the proposed hardware architecture. Hence, the system could be an alternative to the conventional, multimodal, non-invasive wearable sensing with an unprecedented capability of ubiquitous fluid phenomena detection from multiple sites of the human body.