Improvement of Microwave Heating Properties of Frozen Starch by Spray of Surface Materials

Maltodextrin류의 표면도포에 의한 냉동전분의 Microwave 가열특성 개선

  • Published : 2005.08.01


This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.


  1. Jeong KW. 2004. Market trends of frozen food. In The monthly food world. Korea Food Information Institute. Vol 5, p 45-50
  2. IFT. 1989. Microwave food processing. Food Technol 43: 119-121
  3. Giese J 1992. Advances in microwave food processing. Food Technol 46: 118-121
  4. Schiffmann RF. 1987. Microwave and dielectronic drying. In Handbook of Industrial Drying. Mujumdar AS, ed. Marcel Dekker, Inc., New York, NY, USA. p 340-342
  5. Son JC. 2002. Utilization cook machinery tools for globalization of traditional food (2). Korean J Soc Food Cookery Sci 3: 405-413
  6. Sanchez I, Banga JR, Alonso AA. 2000. Temperature control in microwave combination ovens. J Food Engineering 46: 21-22
  7. Oliveira ME, Franca AS. 2002. Microwave heating of foodstuffs. J Food Engineering 53: 347-348
  8. Lee HY, Lee CH, Lee SH. 1993. A study on improvement of storage stability for traditional rice cakes and its commercialization. Report of Korea Food Research Institute. p 16-17
  9. Ahmad SS, Morgan MT, Okos MR. 2001. Effects of microwave on the drying, checking and mechanical strength of baked biscuits. J Food Engineering 50: 63-64
  10. Jeong JW, Jo JH, Kim YD, Kwon DJ, Kim YS. 1991. Effect of freeze storage temperature on the storage stability of frozen mandu. Korean J Food Sci Technol 23: 527-531
  11. Shin MS. 1991. Influence of water and surfactants on wheat starch gelatinization and retrogradation. Korean J Food Sci Technol 23: 116-121
  12. Donovan JW, Lorenz K, Kulp K. 1983. Differential scanning calorinetry of heat-moisture treated wheat and potato starches. Cereal Chem 60: 381-387
  13. Song E, Shin MS, Hong YH. 1987. Physicochemical properties of sweet potato starch by heat-moisture treatment. J Korea Agric Chem Soc 30: 242-249
  14. Song JC, Park HJ, Shin HC. 1998. The newest foodscience: Carbohydrate. 2nd ed. Kyornunsa, Seoul. p 22
  15. Hyun CK, Park KH, Kim YB, Yoon IH. 1988. Differential scanning calolrimethry of rice starch. Korean J Food Sci Technol 20: 331-337
  16. Kum JS, Park KJ, Lee CH, Kim YH. 1999. Changes in saponin composition and microstructure of ginseng by microwave vacuum drying. Korean J Food Sci Technol 31: 427-432