García Pérez, José Vicente; Ozuna López, César; Ortuño Cases, Carmen; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio(Taylor & Francis, 2011)
[EN] Modeling constitutes a fundamental tool with which to analyze the influence of ultrasound on mass transfer phenomena during drying. In this work, the study of the effect of power ultrasound application on the drying ...
[EN] Atmospheric freeze drying is a highly attractive process for the dehydration of thermosensitive products, like food, due to the fact that water is removed at low temperature by sublimation. Unfortunately, drying times ...
[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 ...
Paniagua-Martínez, Ingrid; Mulet Pons, Antonio; García Alvarado, Miguel Ángel; Benedito Fort, José Javier(Elsevier, 2018-06)
[EN] The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed technology was ...
Mello, Ronaldo E.; Fontana, Alessia; Mulet Pons, Antonio; Correa, Jefferson Luiz G.; Carcel, Juan A.(Elsevier, 2021-08)
[EN] Pulsed electric field (PEF) pretreatments and ultrasound (US) application are techniques previously used to enhance the drying operation, not only increasing the kinetics but improving product quality. Because PEF ...
[EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum ...
[EN] Understanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse ...
Ben Slimane, Nihel; Bagane, Mohamed; Mulet, Antonio; Carcel, J. A.(MDPI AG, 2022-07)
[EN] Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity ...
Martins, Matheus P.; Cortés, Edgar J.; Eim, Valeria; Mulet Pons, Antonio; Carcel, Juan A.(Taylor & Francis, 2019-04-04)
[EN] Increasing the value of the waste generated by food processing is a must from an environmental and economic point of view. This paper addresses the influence of drying temperature and ultrasound application on the ...
Ortuño Cases, Carmen; Martinez Pastor, Maria Teresa; Mulet Pons, Antonio; Benedito Fort, José Javier(Elsevier, 2012-03)
[EN] The aim of this work was to investigate the influence of the culture growth stage on the inactivation kinetics of Escherichia coli and Saccharomyces cerevisiae using supercritical carbon dioxide (SC-CO2)and to find ...
[EN] During storage, the packaging material was crucial in the product s moisture
variation. The aim of this work was to study the changes of both the moisture
content and the texture of dried apricots packaged in two ...
Corona Jiménez, Edith; García Pérez, José Vicente; Mulet Pons, Antonio; Benedito Fort, José Javier(Elsevier, 2013-10)
Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600 MPa/6 min) or
cold storage (6 °C/120 days) on the textural properties of vacuum packaged dry-cured ham. The ultrasonic ...
[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Biceps Femoris muscles from four batches of pigs of different genetics (Iberian and Iberian x Duroc) and feeding systems ...
García Pérez, José Vicente; Cárcel Carrión, Juan Andrés; Simal, S.; García Alvarado, M. A.; Mulet Pons, Antonio(Taylor & Francis, 2013-06-11)
[EN] Grape stalk is a by-product of the winemaking process with a
high antioxidant content. Drying is a necessary stage before antioxidant
extraction, which may affect not only kinetic and energy
efficiency but also ...
Carrion, C.; Mulet Pons, Antonio; García Pérez, José Vicente; Cárcel Carrión, Juan Andrés(Taylor & Francis, 2017)
[EN] The aim of this work was to evaluate the feasibility of using power ultrasound to improve the atmospheric freeze-drying of mushroom, as interesting alternative to vacuum freeze-drying, considering not only kinetic ...
Santacatalina Bonet, Juan Vicente; Guerrero, M.E; García Pérez, José Vicente; Mulet Pons, Antonio; Cárcel Carrión, Juan Andrés(Japanese Society for Food Science and Technology, 2016)
[EN] Low-temperature drying (LTD) constitutes an interesting means of dehydrating foodstuffs, thus preserving
the quality of the product. Power ultrasound (US) generates several mechanical effects that could
help to shorten ...
Santacatalina Bonet, Juan Vicente; Rogríguez, Óscar; Simal, S.; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio; García Pérez, José Vicente(Elsevier, 2014-10)
[EN] Low-temperature air drying represents an alternative means to hot air drying of better retaining the
sensory, nutritional and functional properties of foods. However, reducing the air temperature to figures
below ...
[EN] Laboratory continuous regime equipment was designed and built for supercritical CO2 microbial inactivation assisted by high power ultrasound (SC-CO2-HPU). Apple juice, previously inoculated with 1-10x107 CFU/ml of ...
[EN] Improving the actual acid hydrolysis of cassava bagasse (CB) with the assistance of high-intensity ultrasound (US) was aimed in comparison with mechanical agitation (AG). The kinetics of reducing and total sugar release ...
Mello, Ronaldo E.; Fontana, Alessia; Mulet Pons, Antonio; Correa, J.L.G; Carcel, J. A.(Taylor & Francis, 2020-01-02)
[EN] Atmospheric freeze-drying (AFD) at -10 degrees C and moderate temperature convective drying (MTD) at 50 degrees C without and with ultrasound application (20.5 kW/m(3)) were carried out. Alcohol insoluble residue (AIR) ...