Detenninación de humedad en cereales y derivados por calentamiento con microondas y análisis de hidroximetilfurfural (HMF) formado
Abstract
A study was conducted to evaluate the use and accuracy of domestic microwave
oven for quick moisture determination of wheat and rice grains, wheat flour, sliced white
bread and biscuits. The results were compared with the standard air-oven method. A
decrease in drying time was achieved using the microwave oven. For wheat and rice
grains the drying times were 40 and 60 min repectively, and 15 min for the cereal
products, although coefficients of variation were lower in the air oven.
Hydroxyrnethylfurfural (HMF) was deterrnined in flour samples dried by both methods.
The results were considerately higher by microwave oven.
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References
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