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Browsing by Subject "Heat treatment"

Now showing items 1-20 of 23

Active aqueous extracts from rice straw to improve the preservation capacity of PLA in pork meat

Bas Gil, Nuria Julia (Universitat Politècnica de València, 2022-11-02)

[EN] Rice straw is an agro-industrial lignocellulosic residue produced worldwide in large quantities, highly rich in phenolic compounds with bioactive properties. In this study, aqueous extracts of this residue have been ...
Análisis, control y ejecución de una acción de un fusil para tiro de precisión para la empresa Atlas Armeros

Blanes Mataix, Mauro (Universitat Politècnica de València, 2017-04-04)

[EN] The project aims at the analysis of the material, the heat treatment, the properties to achieve the action, the simulation and calculation of stress and deformation, as well as the manufacturing process.
Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.V.; Benedito Fort, José Javier; Lorenzo, J.M (Elsevier, 2018)

[EN] The impact of low temperattire treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index ...
Características mecánicas y microestructurales de la soldadura de fundición gris por procedimiento TIG y aporte de varilla de Ni al 57%, sometida a distintos tratamiento tétrmicos

Lizama Gran, Javier (Universitat Politècnica de València, 2018-11-09)

[ES] Consiste en resolver la problemática en la soldadura de fundición gris muy empleada para bancadas y soportes, debido a sus cambios estructurales frágiles y duros, para lo que se ha realizado este proyecto empleando ...
Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2011-04)

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids ...
Characterization of Crosslinked Poly(vinyl alcohol)-Based Membranes with Different Hydrolysis Degrees for Their Use as Electrolytes in Direct Methanol Fuel Cells

Martinez-Felipe, Alfonso; Moliner Estopiñán, Cristina Elia; Imrie, Corrie Thomas; Ribes Greus, María Desamparados (Wiley, 2012-04-15)

The effect of the degree of hydrolysis of poly(vinyl alcohol) (PVA) substrates on the preparation and properties of crosslinked membranes prepared via esterification with sulfosuccinic acid (SSA) has been studied using ...
Characterization of Sea Buckthorn Extract and its effect on free and encapsulated Lactobacillus casei

Pop, O.L.; Dulf, F.V.; Cuibus, L.; Castro Giraldez, Marta; Fito Suñer, Pedro José; Vodnar, D.C.; Coman, C.; Socaciu, C.; Suharoschi, R. (MDPI AG, 2017-11-24)

[EN] Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea ...
Diseño y fabricación de un inductor para el tratamiento térmico de un cubo de rueda

Pérez Boscá, Diego (Universitat Politècnica de València, 2020-10-20)

[ES] EL TFM se centra en el diseño y fabricación de un inductor (bobina de cobre) para la realización de un tratamiento térmico sobre un cubo de rueda. Se generarán tres diseños alternativos de inductor, que se evaluarán ...
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

Gallego Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (2017)

[EN] Dry-cured ham by-products have been traditionally used in Mediterranean household cooking of broths and stews. The aim of this work was to evaluate the effect of cooking treatments and in vitro gastrointestinal digestion ...
Estudio de la aplicación de tratamientos térmicos post-procesado para la mejora de propiedades mecánicas de una mezcla de sulfuro de polifenileno, politetrafluoretileno y fibra de carbono

Delgado Fernández, Andrea (Universitat Politècnica de València, 2022-04-08)

[ES] Aunque tradicionalmente los tratamientos térmicos han sido vinculados a materiales metálicos, estos pueden ser aplicados a cierto grupo de polímeros. Dentro de los polímeros se encuentra un grupo denominado termoplásticos, ...
Evaluación de diferentes sustitutos de trigo en la elaboración de pan

Jorge Sánchez, José Ramón (Universitat Politècnica de València, 2015-10-05)

[ES] En el presente trabajo se pretende estudiar el comportamiento de las masas y panes al sustituir parcialmente la harina de trigo por diferentes sustitutos (salmón y merluza) en diferentes porcentajes (5% y 10%). Para ...
Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

Verdú Amat, Samuel; Vasquez-Lara, Francisco; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2017)

[EN] A hyperspectral image analysis was used to characterize heat treatment in oat flour, performed by treating oat flour at 80, 100 and 130 °C for 30 min. Images from both original oat and treated flours were captured, ...
Impacto del tratamiento térmico moderado del jamón curado en la microestructura y color

Jiménez Jiménez, Saray (Universitat Politècnica de València, 2021-03-05)

[ES] El jamón curado es uno de los productos con más importancia en el sector cárnico español y muy apreciado por los consumidores. Uno de los principales retos de la industria del jamón curado es reducir su contenido en ...
Influence of an ERNiCrMo-3 root pass on the properties of cast iron weld joints

Pascual Guillamón, Manuel; Cárcel Carrasco, Francisco Javier; Pérez Puig, Miguel Angel; Salas Vicente, Fidel (Departmento de Publicaciones del CSIC, 2018)

[EN] This article studies the effect of an ERNiCrMo- 3 GTAW root pass on the microstructure and mechanical properties of a nodular cast iron joint when the cover passes are made using the SMAW technique and with Ni electrodes. ...
Influence of temperature regime on endocrine parameters and vitellogenesis during experimental maturation of European eel (Anguilla anguilla) females

Pérez Igualada, Luz María; Peñaranda, D.S.; Dufour, S.; Baloche, S.; Palstra, A. P.; Van den Thillart, G.E.E.J.M.; Asturiano Nemesio, Juan Francisco (Elsevier, 2011-10-01)

[EN] We examined the effect of temperature in European silver eels during their maturation induced by injections of carp pituitary extract on endocrine parameters: pituitary fshß and lhß expression, plasma 17ß-estradiol ...
Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Dominguez, E.; Ortolá Ortolá, Mª Dolores; Tarrazo Morell, José (Elsevier, 2011-09-15)

The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application ...
Numerical study on the effect of welding and heating treatments on strength of high strength steel column

Jin, Jiang; Bao, Wei; Liu, J.; Peng, Z.Y. (Editorial Universitat Politècnica de València, 2018-06-05)

[EN] High strength steel box columns are usually fabricated from steel slab by applying welding. The welding process can introduce residual stresses and geometric imperfections into the columns and influence the column ...
Optimización de la pasteurización de zumo de naranja mediante tratamiento térmico

Borràs Ferrer, Joan (Universitat Politècnica de València, 2020-12-28)

[ES] La popularidad del zumo de naranja ha generado la necesidad de conseguir un zumo envasado lo más similar posible al zumo natural 100% exprimido, tanto organoléptica como nutricionalmente. Para ello, se están llevando ...
Physical and bioactive properties of corn starch - buttermilk edible films

Moreno Marro, Olga; Pastor Navarro, Clara; MULLER, JUSTINE; Atarés Huerta, Lorena María; Gonzalez Martínez, Chelo; Chiralt, A. (Elsevier, 2014-11)

[EN] The effect of incorporating different ratios of both non-heated and heated (95 ºC) buttermilk (BM) to corn starch (CS) films was analyzed in terms of its structural, mechanical, barrier, optical and bioactive properties. ...
Soldadura de Fundición Dúctil por procedimiento TIG con varilla de aporte ER de Bronce al Manganeso sometida a diferentes tratamientos térmicos

Moreno Muñoz, Patricia (Universitat Politècnica de València, 2019-07-26)

[ES] El trabajo de fin de grado consiste en el análisis de la soldadura de fundición dúctil con varillas ER de Bronce al Manganeso con procedimiento TIG, en el que una vez realizada, se ha sometido a distintos tratamientos ...