1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

Effect of Food Chemical Compositions on the Dielectric and Thermal Properties of Instant Noodles with Chicken Meat, Egg Yolk and Seaweed Enrichment

Aujcharaporn Pongpichaiudom 1, Sirichai Songsermpong 1, Juming Tang 2, and Shyam Sablani 2
1. Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand
2. Department of Biological Systems Engineering, Washington State University, Pullman, USA
Abstract—To understand the interaction between enriched protein instant noodles and microwave drying, this study aimed to determine the effect of chemical compositions on the dielectric and thermal properties of instant noodle enrichment with chicken meat (0, 15, 30 g/100 g flour), egg yolk (0, 7.5, 15 g/100 g flour) and seaweed (0, 3, 6 g/100 g flour) according to the factorial design in RCBD. Instant noodle samples had a wide range of the chemical component content (%wet basis): moisture 30.23-42.26, protein 11.81-19.75, ash 1.50-4.45, fat 0.07-6.88, carbohydrate 39.88-46.38 and crude fiber 0.06-0.74. Results revealed that moisture and protein content significantly increased the dielectric constant and loss factor. Moreover, as moisture and ash content increased, the specific heat significantly increased. In addition, fat content significantly decreased the thermal conductivity. In contrast, fat and carbohydrate content did not significantly affect the dielectric properties. In conclusion, the addition of moisture and protein content had a major correlation to increase dielectric properties of instant noodles while fat and carbohydrate content had a negative correlation. Therefore, this knowledge can be applied to the uniformity heating of instant noodles in the microwave processing.
Index Terms—chemical composition, chicken meat, dielectric properties, instant noodle, microwave drying, thermal properties

Cite: Aujcharaporn Pongpichaiudom, Sirichai Songsermpong, Juming Tang, and Shyam Sablani, "Effect of Food Chemical Compositions on the Dielectric and Thermal Properties of Instant Noodles with Chicken Meat, Egg Yolk and Seaweed Enrichment," International Journal of Food Engineering, Vol. 3, No. 2, pp. 101-106, December 2017. doi: 10.18178/ijfe.3.2.101-106
Copyright © 2017-2020 International Journal of Food Engineering, All Rights Reserved
E-mail: ijfe@ejournal.net