Velazquez-Varela, Jose; Castro Giraldez, Marta; Cuibus, Lucian; Tomás-Egea, Juan Ángel; Socaciu, C.; Fito Suñer, Pedro José(Elsevier, 2018)
[EN] The salting process involves complex phenomena that affect the overall quality of cheese due to its effect on water activity and induced biochemical changes. The permittivity of cheese was analysed throughout the ...
Tomás Egea, Juan Ángel; Castro Giráldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work ...
Tomás Egea, Juan Ángel; Castro Giráldez, Marta; Fito Suñer, Pedro José(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, ...
Castro Giráldez, Marta; Tomás Egea, Juan Ángel; Ortolá Ortolá, Mª Dolores; Fito Suñer, Pedro José(Universitat Politècnica de València, 2018-06-14)
En este objeto de aprendizaje se va aprender a interpretar el diagrama de Mollier presión- entalpía y cómo es posible utilizar los cambios de estado de un fluido para transportar energía térmica de un lugar a otro. Estos ...