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Determination of Calcium Mobility in Alkaline‐Cooked Grounded Corn in Presence of a Magnetic Field
Author(s) -
Vargas S.,
Rangel D.,
Quintanilla F.,
Rodriguez R.
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12421
Subject(s) - chemistry , ionic bonding , ion , relaxation (psychology) , magnetic field , calcium , analytical chemistry (journal) , excitation , metal ions in aqueous solution , chromatography , physics , organic chemistry , psychology , social psychology , quantum mechanics
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 ( B 0, B −, B +) were analyzed; in all cases, the same amount of water was used. The relaxation times τ 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 τ 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.