Dielectric properties analysis of dough and further microwave baking for cookies
Mónica Giovanna Gutiérrez-Cárdenas
Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Mexico
Contribution: Investigation, Methodology
Search for more papers by this authorTejinder Kaur
Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Mexico
Contribution: Methodology, Software
Search for more papers by this authorAlonso Corona-Chávez
Departamento de Electrónica, Instituto Nacional de Astrofísica, Óptica y Electrónica, Puebla, Mexico
Contribution: Resources, Software, Writing - review & editing
Search for more papers by this authorJosé Luis Olvera-Cervantes
Departamento de Electrónica, Instituto Nacional de Astrofísica, Óptica y Electrónica, Puebla, Mexico
Contribution: Funding acquisition, Writing - review & editing
Search for more papers by this authorJulián Andrés Gómez-Salazar
Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Mexico
Contribution: Data curation, Software, Writing - review & editing
Search for more papers by this authorCorresponding Author
Roberto Rojas-Laguna
Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Mexico
Correspondence
María Elena Sosa-Morales, Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato 36500, Mexico.
Email: [email protected]
Roberto Rojas-Laguna, Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato. Carretera Salamanca-Valle de Santiago km 3.5 + 1.8, Comunidad Palo Blanco, Salamanca, Gto., 36600 Mexico
Email: [email protected]
Contribution: Data curation, Investigation, Supervision, Validation
Search for more papers by this authorCorresponding Author
María Elena Sosa-Morales
Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Mexico
Correspondence
María Elena Sosa-Morales, Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato 36500, Mexico.
Email: [email protected]
Roberto Rojas-Laguna, Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato. Carretera Salamanca-Valle de Santiago km 3.5 + 1.8, Comunidad Palo Blanco, Salamanca, Gto., 36600 Mexico
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Writing - original draft
Search for more papers by this authorMónica Giovanna Gutiérrez-Cárdenas
Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Mexico
Contribution: Investigation, Methodology
Search for more papers by this authorTejinder Kaur
Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Mexico
Contribution: Methodology, Software
Search for more papers by this authorAlonso Corona-Chávez
Departamento de Electrónica, Instituto Nacional de Astrofísica, Óptica y Electrónica, Puebla, Mexico
Contribution: Resources, Software, Writing - review & editing
Search for more papers by this authorJosé Luis Olvera-Cervantes
Departamento de Electrónica, Instituto Nacional de Astrofísica, Óptica y Electrónica, Puebla, Mexico
Contribution: Funding acquisition, Writing - review & editing
Search for more papers by this authorJulián Andrés Gómez-Salazar
Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Mexico
Contribution: Data curation, Software, Writing - review & editing
Search for more papers by this authorCorresponding Author
Roberto Rojas-Laguna
Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato, Salamanca, Mexico
Correspondence
María Elena Sosa-Morales, Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato 36500, Mexico.
Email: [email protected]
Roberto Rojas-Laguna, Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato. Carretera Salamanca-Valle de Santiago km 3.5 + 1.8, Comunidad Palo Blanco, Salamanca, Gto., 36600 Mexico
Email: [email protected]
Contribution: Data curation, Investigation, Supervision, Validation
Search for more papers by this authorCorresponding Author
María Elena Sosa-Morales
Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Mexico
Correspondence
María Elena Sosa-Morales, Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato 36500, Mexico.
Email: [email protected]
Roberto Rojas-Laguna, Departamento de Ingeniería Electrónica, División de Ingenierías, Campus Irapuato-Salamanca, Universidad de Guanajuato. Carretera Salamanca-Valle de Santiago km 3.5 + 1.8, Comunidad Palo Blanco, Salamanca, Gto., 36600 Mexico
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Writing - original draft
Search for more papers by this authorAbstract
Microwave heating is gaining relevance for cooking processes with faster heating speeds, shorter processing times, and lower environmental impact than traditional heating (gas or electric ovens for bakery products). Dielectric properties of cookies dough (16.9% moisture content and 19.5% fat content, w.b., density of 650 kg/m3) were analyzed for temperature (18–80°C) and microwave frequency (0.5–2.5 GHz). The penetration depth was calculated, and with the obtained results, the maximum thickness values for the cookies were 1.61 and 0.73 cm for 915 and 2450 MHz, respectively, to ensure enough wave penetration. The dough was cut into 8 -cm-diameter and 0.7 -cm-thickness pieces and MW baked at 360 W for 1.5 min. MW-baked cookies were compared with cookies from the same dough baked in an electric oven at 160°C for 12 min, being similar. MW baking time was shorter, which means the method has potential for this kind of dough.
Practical applications
DPs are key factors in developing processes, simulation, and modeling employing MW heating. The MW process time is short and produces a lower environmental impact than conventional baking. MW ovens at the industrial level are available in the market to scale up the assays at the lab level (2450 MHz and small amounts). For this kind of dough, the possibility of getting MW-baked cookies is real.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing not applicable to this article as no datasets were generated or analysed during the current study
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