Resumen

BIANCO D, Hugo W; CAPOTE L, Tarcisio  y  GARMENDIA G, Carlos. Determination of moisture in flour precooked white corn using a domestic microwave oven. INHRR [online]. 2014, vol.45, n.2, pp.50-63. ISSN 0798-0477.

The moisture content is a primary parameter between indices governing the quality of grains, cereals and cereal products. The official methods for determining moisture (AOAC 32.1.03, ISO 6540: 1980, NTC 2227: 86 COVENIN 2135: 96) have the disadvantage of to be time consuming that require drying oven method. The aim in this paper was compare the proposed method of drying sample of white corn with domestic microwave oven against conventional rapid method of infrared thermobalance and official reference methods AOAC 32.1.03 method and COVENIN 2135:96. Sample size, vessel kind, sample container distribution,   operations conditions using domestic 700 W microwave and also analysis employed to one or more drying steps were determined. Between the proposed and the reference method not statistically significant differences were found at P <0.05; drying time was reduced from several hours to a few minutes: 4 min at 90% power. It can be concluded that the determination of moisture by volatilization in a matrix of precooked white corn flour using a domestic microwave oven is feasible.

Palabras clave : moisture content; precooked flour; corn flour; microwave drying.

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