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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer-Verlag

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1935-5149

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Estimation of Dielectric Properties of Cakes Based

Authors: İsmail Hakkı Boyacı Gulum Sumnu Ozge Sakiyan
Publish Date: 2008/02/20
Volume: 2, Issue: 4, Pages: 353-360
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Abstract

Dielectric constant DC and dielectric loss factor DLF are the two principal parameters that determine the coupling and distribution of electromagnetic energy during radiofrequency and microwave processing In this study chemometric methods classical least square CLS principle component regression PCR partial least square PLS and artificial neural networks ANN were investigated for estimation of DC and DLF values of cakes by using porosity moisture content and main formulation components fat content emulsifier type Purawave™ Lecigran™ and fat replacer type maltodextrin Simplesse Chemometric methods were calibrated firstly using training data set and then they were tested using test data set to determine estimation capability of the method Although statistical methods CLS PCR and PLS were not successful for estimation of DC and DLF values ANN estimated the dielectric properties accurately R 2 0940 for DC and 0953 for DLF The variation of DC and DLF of the cakes when the porosity value moisture content and formulation components were changed were also visualized using the data predicted by trained network

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