@misc{10481/74585,
year = {1995},
month = {6},
url = {http://hdl.handle.net/10481/74585},
abstract = {EL horno microondas ha sido usado para evaluar el tiempo y preclslOn en la 
determinación de humedad de granos de trigo y arroz, harina de trigo, pan blanco y 
galletas. 
Los resultados fueron comparados con el metodo estandard de estufa de aire. El 
tiempo para las muestras de granos de trigo y arroz fue de 40 y 60 minutos respectivamente y de 15 minutos para el resto de los productos. Sin embargo, la precisión obtenida 
para todas las muestras, fue menor que con estufa de aire. 
Se determinó HMF en muestras de harina desecadas por ambos métodos y los 
resultados mostraron valores considerablemente más elevados en la desecación mediante 
microondas.},
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.},
publisher = {Universidad de Granada},
keywords = {Humedad},
keywords = {Cereales},
keywords = {Microondas},
keywords = {Hidroximethilfurfural},
keywords = {Moisture},
keywords = {Cereals},
keywords = {Microwave},
keywords = {Hydroxyrnethylfurfural},
title = {Moisture determination in cereals and cereal  products by microwave heating and analysis  of hydroxymethylfurfural (HMF) formed},
author = {Fernández Márquez, M. and García Villanova, B. and Ruiz López, Mª. D. and Montilla, J.},
}