Journal
JOURNAL OF FOOD SCIENCE
Volume 79, Issue 7, Pages E1343-E1350Publisher
WILEY
DOI: 10.1111/1750-3841.12421
Keywords
alkaline cooking; free calcium; ionic conduction; magnetic field; linked calcium
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The mobility of calcium ions in corn dough prepared using commercial powder of alkaline-cooked grounded-corn kernel was determined in presence of a magnetic field. The ionic conduction was determined using 2 electrodes placed at 2 consecutives corners of the square samples: the excitation line was along one edge. Three different calcium concentrations [Ca] and 3 different magnetic field B conditions (B0, B-, B+) were analyzed; in all cases, the same amount of water was used. The relaxation times tau were determined by measuring the ionic current with and, immediately after, without excitation voltage. An empirical model, based on the obstruction effect characteristic of the ionic conduction and on the effect of the magnetic field B on the motion of the ions, was developed to explain the dependence of t with [Ca] and B. The threshold concentration at which the Ca ions are not longer linked chemically to the starch molecules and move freely in the dough interior was obtained.
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