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Browsing by Subject "GAB model"

Now showing items 1-5 of 5

New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products

Talens, Clara; Castro Giráldez, Marta; Fito Suñer, Pedro José (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying ...
Obtención de las isotermas de sorción de pollo a temperaturas de congelación

Vega Díez, Sara (Universitat Politècnica de València, 2019-10-21)

[ES] Hoy en día, uno de los productos cárnicos que más se consume es la carne de pollo, debido a su bajo perfil lipídico y por ser una carne con un bajo precio. Muchos de estos productos a base de carne de pollo son sometidos ...
Obtención de las isotermas de sorción de pollo a temperaturas de congelación

Deusa Alonso, Jesús (Universitat Politècnica de València, 2019-09-26)

[ES] Actualmente, la carne de pollo se ha convertido en un alimento muy consumido debido a que se relaciona con una dieta sana. El desarrollo de productos cárnicos a partir de pollo requiere de distintas operaciones de ...
Sorption isotherms and thermodynamic properties of Pomegranate Peels

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 ...
Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy

Talens Vila, Clara; Castro Giraldez, Marta; Fito Suñer, Pedro José (Elsevier, 2016-03)

[EN] Monitoring moisture and water activity during drying is crucial for process optimization, avoiding inadequate uses of energy. The main objective of this work was to study the dielectric properties of orange peel during ...