Abstract
Dielectric property measurement instruments are expensive and not readily available. Hence, models of the dielectric and thermal properties of protein-enriched instant noodles (PEIN) were developed as a function of the product moisture, protein, ash, fat, carbohydrate, and crude fiber contents. The chicken meat, egg yolk, and seaweed in PEIN varied from 0 to 30, 0 to 15, and 0 to 6 g/100 g flour, respectively. Results revealed that protein, fat, and ash contents of PEIN increased by chicken meat, egg yolk, and seaweed supplementation. Regression equations indicated that the moisture and protein contents significantly (P ≤ 0.05) increased, while the fat content decreased the dielectric and thermal properties. The R2 values of the dielectric constant and loss factor, thermal conductivity, and specific heat equations were 0.75, 0.87, 0.78, and 0.98, respectively. Finally, no significant differences (P > 0.05) between the properties values predicted from the model equations and the experimental data (not included in the development of model equations) was observed which indicated a good model fit.
Acknowledgements
The authors are grateful for the economic support received from Thailand Research Fund (TRF) under “Research and Researchers for Industry Program (RRI)”. The authors also appreciate the support from Washington State University for the experiment.
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