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Listar por palabra clave "Curing"

Mostrando ítems 1-19 de 19

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Armenteros Cuesta, Mónica; Aristoy Albert, Mª Concepcion; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-02)

[EN] The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is ...
Characterization of the curing process of vinyl plastisols with epoxidized linseed oil as a natural-based plasticizer

Fenollar Gimeno, Octavio Ángel; García Sanoguera, David; Sánchez Nacher, Lourdes; López Martínez, Juan; Balart Gimeno, Rafael Antonio (Wiley-Blackwell, 2012-05-05)

In this work, we have evaluated the curing process of a natural-based plasticizer, epoxidized linseed oil, as a possible alternative to phthalate substitution for polyvinyl chloride. Several curing times ranging from 6 to ...
Correlating synthesis parameters with physicochemical properties of poly(glycerol sebacate)

Conejero-Garcia, Álvaro; Rivero-Gimeno, H.; Moreno-Sáez, Y.; Vilarino-Feltrer, G; Ortuño-Lizarán, Isabel; Vallés Lluch, Ana (Elsevier, 2017)

[EN] Poly(glycerol sebacate), PGS, is an elastomeric biodegradable polyester increasingly proposed in a variety of biomedical applications. It is prepared by polycondensation of sebacic acid and glycerol in a first stage ...
Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber

Gómez, J.; Sanjuán Pellicer, María Nieves; Arnau, J.; Bon Corbín, José; Clemente Polo, Gabriela (Elsevier, 2017)

[EN] The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in Semimembranosus pork muscle during curing was studied at different temperatures. Nitrate and water diffusion were modelled ...
Drying modelling of defrosted pork meat under forced convection conditions

Clemente Polo, Gabriela; Bon Corbín, José; Sanjuán Pellicer, María Nieves; Mulet Pons, Antonio (Elsevier, 2011-07)

Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...
Exact, integrated and complete solutions for composite flywheels

Pérez-Aparicio, José L.; Ripoll, L. (Elsevier, 2011)

An integrated general formulation for the analysis and design of flywheel rotors made out of composite material is developed. To have an accurate estimation of stresses in the rotor, all the effects present in the literature ...
Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham

Heres, Alejandro; Gallego Ibáñez, Marta; Mora Soler, Leticia; Toldrá, Fidel (MDPI AG, 2022-02-24)

[EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to ...
Influence of pre-polymerisation atmosphere on the properties of pre- and poly(glycerol sebacate)

Martín-Cabezuelo, Rubén; Vilariño, Guillermo; Vallés Lluch, Ana (Elsevier, 2021-02)

[EN] Poly(glycerol sebacate) (PGS) is a versatile biodegradable biomaterial on account of its adjustable mechanical properties as an elastomeric polyester. Nevertheless, it has shown dissimilar results when synthesised by ...
Interlaminar fracture toughness of low curing temperature vinylester composites exposed to severe service conditions

Klyatskina, Elizaveta; Sahuquillo, Oscar; Sánchez Bolinches, Alejandro; Segovia-López, Francisco; Stolyarov, Vladimir (Elsevier, 2021-10-01)

[EN] The effects of high temperature environmental exposition and of soft curing treatment on the interlaminar shear strength for vinylester glass fibre multilayer composites have been studied. The degradation effects on ...
Mètodes tradicionals de conservació d’aliments de l’Horta de València

Marzal López, Jessica (Universitat Politècnica de València, 2016-11-07)

[CA] La conservació d’aliments ha estat una manera de processar els excedents de collita amb el fi de preservar-los durant un llarg temps. És per això, que ha tingut tanta importància a l’Horta de València i a les tradicions ...
Microwave sensor system for continuous monitoring of adhesive curing processes

García Baños, Beatriz; Catalá Civera, José Manuel; Penaranda-Foix, Felipe L.; Canós Marín, Antoni Josep; Sahuquillo Navarro, Oscar (IOP Publishing: Hybrid Open Access, 2012-03)

A microwave sensor system has been developed for monitoring adhesive curing processes. The system provides continuous, real-time information about the curing progress without interfering with the reaction. An open-coaxial ...
Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer

Castell Palou, A; Rossello, Carmen; Femenia, Antoni; Bon Corbín, José; Simal, S. (Elsevier, 2011-06)

[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 ...
Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

PRADOS PEDRAZA, MARTA DE; Garcia-Perez, J.V.; Benedito Fort, José Javier (Elsevier, 2017-06)

[EN] Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30 days). From the time-domain ultrasonic wave, the time of flight (TOF) was ...
Noninvasive monitoring of polymer curing reactions by dielectrometry

García Baños, Beatriz; Canós Marín, Antoni Josep; Peñaranda Foix, Felipe Laureano; Catalá Civera, José Manuel (Institute of Electrical and Electronics Engineers (IEEE), 2011-01)

A microwave sensor system for the noninvasive monitoring of the curing process of a thermoset material placed inside a metallic mold is described. The microwave sensor is designed as an open-ended coaxial resonator with a ...
Properties of Biobased Epoxy Resins from Epoxidized Soybean Oil (ESBO) Cured with Maleic Anhydride (MA)

España Giner, José Manuel; Sánchez Nacher, Lourdes; Boronat Vitoria, Teodomiro; Fombuena Borrás, Vicent; Balart Gimeno, Rafael Antonio (Springer Verlag (Germany), 2012-11)

[EN] Epoxidized soybean oil (ESBO), obtained from a renewable resource was used in the production of thermoset resins. Samples of the ESBO were initially treated with maleic anhydride, equal mixture of catalyst (1,3-butanediol ...
Review of mathematical models to describe the food salting process

Gómez Salazar, Julián Andrés; Clemente Polo, Gabriela; Sanjuán Pellicer, María Nieves (Federación de Asociaciones de Ingenieros Industriales de España (FAIIE)Universidad Nacional de Colombia, 2015-04)

[EN] Salting and subsequent curing are part of the traditional processing method used in the meat and fish industry. Different preserving agents (sodium chloride, nitrite, nitrate, among others) are added in this process. ...
The effect of temperature on the geopolymerization process of a metakaolin-based geopolymer

Muñiz-Villarreal, M. S.; Manzano Ramirez, Alejandro; Sampieri-Bulbarela, S.; Gasca-Tirado, J. Ramón; Reyes-Araiza, José Luis; Rubio-Ávalos, José Carlos; Pérez Bueno, J. J.; Apatiga, L. M.; Zaldivar-Cadena, A.; Amigó Borrás, Vicente (Elsevier, 2011-03-31)

This paper describes the effect of different curing temperatures on the geopolymerization process, physical, mechanical and optical properties of a metakaolin-based geopolymer activated by alkali. The influence of different ...
Use of eco-friendly epoxy resins from renewable resources as potential substitutes of petrochemical epoxy resins for ambient cured composites with flax reinforcements

Bertomeu Perelló, David; García Sanoguera, David; Fenollar Gimeno, Octavio Ángel; Boronat Vitoria, Teodomiro; Balart Gimeno, Rafael Antonio (Wiley-Blackwell, 2012-05)

[EN] In the last years, some high renewable content epoxy resins, derived from vegetable oils, have been developed at industrial level and are now commercially available; these can compete with petroleum-based resins as ...
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

Grau Meló, Raúl; Albarracín Hernández, William; Trinidad Perez, M.; Antequera, Teresa; Barat Baviera, José Manuel (Elsevier, 2011-05)

[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...