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dc.contributor.author | Rodríguez Cortina, Jader | es_ES |
dc.contributor.author | Ortuño Cases, Carmen | es_ES |
dc.contributor.author | Benedito Fort, José Javier | es_ES |
dc.contributor.author | Bon Corbín, José | es_ES |
dc.date.accessioned | 2017-05-19T12:13:04Z | |
dc.date.available | 2017-05-19T12:13:04Z | |
dc.date.issued | 2013-04 | |
dc.identifier.issn | 0926-6690 | |
dc.identifier.uri | http://hdl.handle.net/10251/81500 | |
dc.description.abstract | [EN] The antioxidant properties of medicinal plants have been at the center of research for their use as preservatives or nutraceuticals by the food industry; additionally, to obtain quality products at a minimum cost and maximum yield, through optimal operating parameters, is a challenge for the food industry. The aims of this work was to effect operating conditions drying process on antioxidant capacity of the thyme and optimize the drying process creating a process management system to formulate and solve an optimization problem. The thyme drying process was analyzed under different drying air temperatures (T) (40-80 degrees C) and drying air velocity (V) (1-2 m/s). The essential oil was extracted by applying a super-critical fluid extraction method (35 degrees C, 35 x 10(3) kPa). To formulate and solve the optimization problem, artificial neural networks were developed. The optimum value of the optimization problem depend of the constraints established, shorting the drying time to research the final moisture content fixed. (C) 2013 Elsevier B.V. All rights reserved. | es_ES |
dc.description.sponsorship | The authors would like to acknowledge the financial support of the Government of Spain through the MICINN (DPI2009-14549-C04), from CARNISENUSA project (CSD2007-00016) included in the program CONSOLIDER-INGENIO-2010. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Industrial Crops and Products | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject | Process management | es_ES |
dc.subject | Optimization | es_ES |
dc.subject | Neural networks | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.indcrop.2013.02.002 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//DPI2009-14549-C04/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Rodríguez Cortina, J.; Ortuño Cases, C.; Benedito Fort, JJ.; Bon Corbín, J. (2013). Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process. Industrial Crops and Products. 46:258-263. https://doi.org/10.1016/j.indcrop.2013.02.002 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.1016/j.indcrop.2013.02.002 | es_ES |
dc.description.upvformatpinicio | 258 | es_ES |
dc.description.upvformatpfin | 263 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 46 | es_ES |
dc.relation.senia | 248379 | es_ES |
dc.identifier.eissn | 1872-633X | |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |