Studies on electrical properties of wheat bread as a function of moisture content during storage

被引：6

作者：

Bhatt C.M. ^{[1
]}

Nagaraju J. ^{[1
]}

机构：

[1] Department of Instrumentation, Indian Institute of Science

来源：

Sensing and Instrumentation for Food Quality and Safety | 2010年 / 4卷 / 02期

关键词：

Bread; Capacitance; Electrical impedance spectroscopy; Moisture content; Resistance;

D O I：

10.1007/s11694-010-9095-z

中图分类号：

学科分类号：

摘要：

Bread undergoes several physicochemical changes during storage that results in a rapid loss of freshness. These changes depend on the moisture content present in the bread product and collectively termed as staling. The present work explains how the electrical properties of bread vary with time and moisture content at its crust and crumb. An instrument based on electrical impedance spectroscopy with multichannel electrodes is developed for the present investigations. Detailed studies have been carried out to understand the influence of changes in moisture profile at bread crust and crumb in terms of electrical properties during the storage of 120 h. A linear relationship is observed between the measured impedance and capacitance and residual moisture content in bread at crust during storage. It is observed that the measured Resistance at bread crumb has a nonlinear mathematical relationship with moisture content present at crumb. © 2010 Springer Science+Business Media, LLC.

引用

页码：61 / 66

页数：5

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