Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content

• DOI: 10.1016/j.crfs.2023.100528
• Publication Date: 2023-06-02T17:00:20Z
• Authors: Rafael Pérez-Campos; José Fayos-Fernández; Juan Monzó-Cabrera
• Keywords: 2. Zero hunger; Loss factor; Teoría de la Señal y las Comunicaciones; Resonant technique; Nutrition. Foods and food supply; Quinoa; Permittivity; TX341-641; Dielectric constant; TP368-456; Food processing and manufacture; 3102 Ingeniería Agrícola; Research Article

Quinoa is a nutrient-rich pseudocereal that gaining popularity in European countries since it gluten-free and an interesting source of fat, proteins, minerals, amino acids. However, up to date, the electric permittivity quinoa seeds has not been measured and, therefore, this hampers possibility designing optimized recipes for its microwave processing. In work, both raw boiled around 2.45 GHz at several conditions temperature, moisture content, bulk density. The grain kernel also estimated from Complex Refractive Index (CRI) mixture equation different density measurements. obtained results show temperature behaviours seeds, whereas versus content was as expected: (both dielectric constant loss factor) levels increased observed variables did. From data, can be concluded processed with technology, although care must taken kernels increases significantly thermal runaway may occur.