Rocha, Ronicely Pereira da; Melo, Evandro de Castro; Barbosa, Luiz Cláudio de Almeida; Bon Corbín, José; Amorim Berbet, Pedro(SciELO, 2012)
[PT] Objetivou-se, com este trabalho, avaliar o efeito da temperatura do ar de secagem sobre a qualidade do óleo essencial de folhas de tomilho. Foram empregadas diferentes temperaturas de secagem (30, 40, 50, 60, 70 ºC), ...
[EN] The application of power ultrasound (PuS) could be used as a novel technology with which to intensify thermal treatments using hot air. Mild thermal treatments have been applied to improve the soft texture of dry-cured ...
[EN] Thyme leaves are an important source of essential oils with antioxidant activity; these compounds are located in trichomes on the leaf surface. The drying conditions affect not only the drying time but also the ...
Mulet Pons, Antonio; Fernández-Salguero, J.; García Pérez, José Vicente; Bon Corbín, José(Elsevier, 2016)
[EN] The daily challenge involved in operating a process is the attainment of the objectives. Process management
requires the use of tools adapted to the system s complexity. In order to obtain real time results,
simplified ...
Marí Martínez, Germán(Universitat Politècnica de València, 2019-01-08)
[ES] El jamón es un producto muy apreciado gracias a sus características organolépticas, por lo
que algún defecto en éstas, como por ejemplo en su textura, supone un problema
relevante. Los tratamientos térmicos moderados ...
Lespinard, Alejandro; Bon Corbín, José; Cárcel Carrión, Juan Andrés; Benedito Fort, José Javier; Mascheroni, Rodolfo Horacio(2013)
Resumen. En la industria de los alimentos, el uso de ultrasonidos (US) en combinación con procesos convencionales ofrece nuevas posibilidades para la mejora de los procesos de alimentos, que van desde el ahorro de energía ...
Reveco Palacios, Jorge Andres(Universitat Politècnica de València, 2013-04-17)
[ES] La cocción por extrusión está siendo cada vez más utilizada en la
industria alimentaria, principalmente gracias a su versatilidad en la creación
de nuevos productos y a su eficiencia, tanto productiva como ...
[EN] The drying kinetics of thyme was analyzed by considering different conditions: air temperature of between
40 C and 70 C, and air velocity of 1 m/s. A theoretical diffusion model and eight different empirical models
...
[EN] Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite:
three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical (the ...
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...
Cárcel, L. M.; Bon Corbín, José; Acuna, Luis; Nevares, Ignacio; Del Álamo Sanza, María; Crespo, R.(Elsevier, 2012-05)
[EN] Mechanical properties of pine nut shell are very important in the cracking process. Before industrial cracking shell moisture is adjusted by water soaking in order to avoid the breaking up of the nuts. In this work ...
[EN] A time-domain nuclear magnetic resonance (TD-NMR) method is proposed to quick and easily determine moisture profiles during cheese drying. The method consists of a combined relaxation analysis, where the magnetization ...
[EN] In this paper, the analytical and numerical solutions of a non-steady state mathematical
model are developed and analyzed. The mathematical model development
of a non-steady state heat transport for a one-dimensional ...
Rodríguez Cortina, Jader(Universitat Politècnica de València, 2011-11-24)
Para optimizar la aplicación de la tecnología de secado intermitente al secado convectivo de patata se desarrolló una herramienta de optimización del proceso, definida como la búsqueda de los tiempos de duración de cada ...
An optimisation problem was formulated to maximise the amount of carrot dietary fibre (CDF) in a dry fermented sausage, while maintaining product quality, by using 0 12% CDF as the decision variable, and limiting values ...
[EN] Food properties change during processing, altering the quality of the final product. Sometimes, the important causal relationships are not well known and thus process management is difficult. This is especially true ...
[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 ...
Segura Cardona, Lorena(Universitat Politècnica de València, 2018-10-05)
[ES] El hígado de cerdo presenta un elevado contenido de proteínas de alto valor biológico. En vistas a
aprovechar la fracción proteica del hígado es necesaria una etapa de deshidratación, para estabilizar el
producto. ...
Peña Carmona, Marcos(Universitat Politècnica de València, 2020-05-07)
[ES] . El objetivo de este trabajo es dimensionar y optimizar el proceso de pasteurización en alimentos líquidos, usando intercambiadores de calor de placas. Para la optimización de dicho proceso, se ha utilizado el programa ...