Carregari Polachini, Tiago(Universitat Politècnica de València, 2019-10-21)
[ES] El pre-tratamiento de los residuos de la agroindustria es una de las etapas más complejas del proceso de conversión de biomasa en bioetanol. Esta etapa consiste basicamente en aplicar tratamientos físicos o químicos ...
Cárcel Carrión, Juan Andrés; García Pérez, José Vicente; Benedito Fort, José Javier; Mulet Pons, Antonio(Elsevier, 2012-05)
[EN] The use of new or non-conventional technologies widens the food processing innovation possibilities.
Among technologies with a potential application, high intensity ultrasonics has emerged. Ultrasound is
a mechanical ...
Tarasyuk, Sofiya(Universitat Politècnica de València, 2019-10-21)
[ES] Las tecnologías térmicas son las más utilizadas para garantizar la seguridad alimentaria de los zumos de frutas. No obstante, el uso de temperaturas elevadas tiene efectos negativos, como la disminución del valor ...
Cárcel Carrión, Juan Andrés; Clemente Polo, Gabriela; Mulet Pons, Antonio(Editorial Universitat Politècnica de València, 2018-09-07)
The institutional organizers of IDS 2018 are the Department of Food Technology at the Universitat Politècnica de València and the Department of Chemistry at the University of Illes Balears. Like its previous biannual IDS ...
Contreras-Ruiz, Marina; Santacatalina Bonet, Juan Vicente; Cárcel Carrión, Juan Andrés; Simal, S.; García Pérez, José Vicente(Elsevier, 2016)
[EN] Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional drying, but it is a time-consuming operation. Power ultrasound ...
Gamboa-Santos, Juliana; Montilla, Antonia; Cortijo Soria, Ana; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente; Villamiel, Mar(Elsevier, 2014-10-15)
[EN] A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound
(US) at 40 70 C and 30 and 60W has been carried out for the first time. In general, the quality
of US-treated ...
Cárcel Carrión, Juan Andrés; García Pérez, José Vicente; Riera, Enrique; Mulet Pons, Antonio(Taylor & Francis, 2011)
[EN] Power ultrasound is considered to be a novel and promising
technology with which to improve heat and mass transfer phenomena
in drying processes. The aim of this work was to contribute to the
knowledge of ultrasound ...
Ozuna López, César; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente; Mulet Pons, Antonio(Wiley, 2011-11)
Background: The drying rate of vegetables is limited by internal moisture diffusion and convective transport mechanisms. The increase of drying air temperature leads to faster water mobility; however, it provokes quality ...
Ahmad-Qasem Mateo, Margarita Hussam; Barrajón Catalán, Enrique; Micol, Vicente; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente(Elsevier, 2013-12)
This work aims to evaluate the influence of olive pomace drying (a solid by-product of the olive oil industry)
on both antioxidant potential and drying kinetics. The two main fractions of olive pomace (pits, PI
and pulps ...
Santacatalina, J. V.; Soriano, J.R.; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente(Elsevier, 2016)
[EN] The aim of this work was to evaluate the feasibility of power ultrasound (US) application
during the low temperature drying (LTD) of eggplant, analyzing the influence of the process
variables linked to the air flow ...
Ahmad-Qasem Mateo, Margarita Hussam; Santacatalina Bonet, Juan Vicente; Barrajón-Catalán, Enrique; Micol, Vicente; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente(Springer Verlag (Germany), 2015-01)
[EN] Olive leaf extracts are rich in polyphenolic
compounds. Their inclusion by impregnation in food
solid matrices could improve the nutritional value and
antioxidant capacity of dietary products, such as apple.
...
[EN] The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. ...
Sawicka, Weronika Regina(Universitat Politècnica de València, 2016-06-24)
[EN] Dry-cured meat products are of great importance in the food industry. Meat structure it is very prone to suffer case-hardening during drying and, as a consequence, natural convection conditions must be used. However, ...
Ozuna López, César; Puig Gómez, Consuelo Ana; García Pérez, José Vicente; Mulet Pons, Antonio; Cárcel Carrión, Juan Andrés(Elsevier, 2013-11)
[EN] The aim of this work was to evaluate the effect of high intensity ultrasound and NaCl concentration on the brining kinetics (5 ± 1 C) of pork loin as well as its influence on the textural and microstructural changes. ...
[EN] The study of sugar release kinetics is an essential step prior to developing new technologies for applying in the bioethanol industry. To this end, the kinetics of reducing and total sugar release (extraction/hydrolysis) ...
Ozuna López, César; Gomez Alvarez-Arenas, Tomas; Riera, Enrique; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente(Elsevier, 2014-05)
[EN] This work aims to contribute to the understanding of how the properties of the material being dried affect
air-borne ultrasonic application. To this end, the experimental drying kinetics (40 C and 1 m/s) of cassava
...
[EN] Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70 degrees C) without and with (20.5 kW/m(3); 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC), ...
Clemente Polo, Gabriela; Sanjuán Pellicer, María Nieves; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio(Taylor & Francis, 2014-01-02)
The objective of this work was to determine the influence of
temperature, air velocity, and ultrasound application on the drying
kinetics of grape seeds. The drying kinetics were determined at
1.0, 1.5, 2.0, and 3.0 m/s ...
Brines, C.; Mulet Pons, Antonio; García Pérez, José Vicente; Riera, E.; Cárcel Carrión, Juan Andrés(Elsevier, 2015)
[EN] The atmospheric freeze drying (AFD) constitutes an interesting alternative to vacuum freeze drying providing products with
similar quality at lowest cost. However, the long process time needed represent an important ...
[EN] Ultrasound application represents an alternative means of improving heat and mass transfer. This study explored the combined application of ultrasound (US) during both the osmotic dehydration (OD) pretreatment and the ...