Dielectric properties of Indian Basmati rice flour slurry

Dielectric properties of Indian Basmati rice samples (dry ground flour and wet aqueous slurry) were measured over the frequency range 500-2500 MHz. Temperature dependence of dielectric properties of rice flour slurries (20, 30 and 50 g flour per 100 g water yielding approximately 1:5, 1:3 and 1:2 flour to water ratio) were studied between 30 and 80 degrees C. Results indicated that dielectric constants (epsilon') generally did not vary with frequency while the loss factor (0) showed an increasing trend. A sharp change in dielectric parameters were noted above 70 degrees C attributable to rice starch gelatinization, an observation confirmed later by differential scanning calorimetry. An increase in flour slurry concentration systematically reduced epsilon' during the entire frequency range while variations in epsilon" values were mixed. Addition of 1% salt markedly increased epsilon" of slurries whereas butter resulted in significant reduction in epsilon' values. Rice flour slurry containing both salt and butter exhibited intermediate values of dielectric properties. Both epsilon' and epsilon" data of rice slurries generally fitted a 2nd order polynomial relationship with temperature. These results suggest that dielectric measurements could be used to study frequency, concentration, ingredient and temperature dependent changes in starch-water systems during heating. (c) 2006 Elsevier Ltd. All rights reserved.