RiuNet UPV Home
:
Browsing by Subject

Search RiuNet

Browse

All of RiuNet

My Account

RiuNet Help

Admin. UPV

Browsing by Subject "Microwave heating"

Now showing items 1-16 of 16

Amine-functionalized mesoporous silica: A material capable of CO2 adsorption and fast regeneration by microwave heating

Nigar, Hakan; García-Baños, Beatriz; Penaranda-Foix, Felipe L.; Catalá Civera, José Manuel; Mallada, Reyes; Santamaria, Jesus (Wiley, 2016-02)

The surface of ordered mesoporous (MCM-48) silica has been subjected to covalent grafting with silane molecules containing one to three amino groups. The dielectric properties of the materials were studied in detail, and ...
Application of new technologies to cocoa alkalization

Valverde García, Damián (2020-04-06)

[ES] «Aplicación de nuevas tecnologías a la alcalinización de cacao» es una tesis doctoral centrada, por un lado, en el estudio de los cambios fisicoquímicos y funcionales causados por dos técnicas de alcalinización ...
Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

Benlloch Tinoco, María; Kaulmann, Anouk; Corte-Real, Joana; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria; Bohn, Torsten (Elsevier, 2015-11)

[EN] The impact of microwave (1000 W – 340 s) and conventional heat (97 C – 30 s) pasteurisation and storage (4, 10, 22 C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was ...
Dielectric monitoring of the PAN fiber stabilization process

Hofele, Julia; Jung, M.; Link, Guido; Jelonnek, John (Editorial Universitat Politècnica de València, 2019-10-15)

[EN] The production of carbon fibers based on Polyacrylonitrile (PAN) precursor fibers is a very energy intensive process. In order to increase the energy efficiency, microwave plasma processes and, alternatively, ...
Dynamic Measurement of Dielectric Properties of Materials at High Temperature During Microwave Heating in a Dual Mode Cylindrical Cavity

Catalá Civera, José Manuel; Canós Marín, Antoni Josep; Plaza González, Pedro José; Gutiérrez Cano, José Daniel; García Baños, Beatriz; Penaranda-Foix, Felipe L. (Institute of Electrical and Electronics Engineers (IEEE), 2015-09)

A microwave cavity and heating system for microwave processing and in situ dynamic measurements of the complex permittivity of dielectric materials at high temperatures (~1000ºC) has been developed. The method is based on ...
Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein

Guardeño Expósito, Luis Miguel; Quiles Chuliá, Mª Desamparados; Llorca Martínez, Mª Empar; Pertusa, José; Hernando Hernando, Mª Isabel (2013)

[EN] The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave ...
Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave

Gutiérrez Cano, José Daniel; Hamilton, Ian E.; Catalá Civera, José Manuel; Bows, John; Penaranda-Foix, Felipe L. (Elsevier, 2018)

[EN] The evolution of dielectric properties of starch-based food pellets with different moisture contents was measured during microwave expansion to determine the effect of water content on the expansion dynamics. Dynamic ...
EFFECTS OF BLANCHING ON GRAPES (VITIS VINIFERA) AND CHANGES DURING STORAGE IN SYRUP

Carranza Concha, José; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Wiley, 2012-02)

This paper studies the effects of conventional and microwave blanching on grapes that are being processed for storage in syrup. An analysis was made of the blanching effects on macro- and micronutrients, as well as on color ...
Features of microwave fired utilitarian stoneware

Santos, Tiago; Santos, Nuno; Gomes, Celso; Hennetier, Luc; Costa, Vítor; Costa, Luís (Editorial Universitat Politècnica de València, 2019-10-15)

[EN] Both high temperature phases and microstructure transformations of stoneware products microwave and conventionally (gas and electric) fired are investigated aiming at a better understanding of factors affecting their ...
Finish drying and surface sterilization of bay leaves by microwaves

Kapoor, Ashish; Sutar, Parag (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Bay leaves (Laurus nobilis L.) refers to aromatic leaves which are native to minor regions of Asia. In order to extend the shelf life of the bay leaves its water activity and the surface micro-organisms were reduced ...
Innovative microwave technologies for food drying processes

Andres, Ana; Reyes, Ruth; Sansano, Mariola; Alcañiz, D.; Heredia, Ana; Reyes, Elias (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] It is well known that microwaves can assist most of food drying processes; but despite its benefits, microwave energy has not yet been exploited to its potential in the industrial applications. Some of the reasons are ...
Joining of Cu to SS304 by microwave hybrid heating with Ni as interlayer

Tamang, Siddharth; Aravindan, S. (Editorial Universitat Politècnica de València, 2019-10-15)

[EN] Joining of dissimilar pure Copper (Cu) to Stainless Steel (SS304) is necessitated in many industrial applications such as heat exchangers and electrical contacts. Advantages of both the materials such as high ...
Listeria Monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

Benlloch Tinoco, María; Pina Pérez, Maria Consuelo; Martínez Navarrete, Nuria; Rodrigo Aliaga, María Dolores (Elsevier, 2014-04)

The inactivation of Listeria monocytogenes in a kiwifruit puree by conventional and microwave heating was studied. Survival curves at three microwave power levels (600 1000 W) and three temperatures (50 60 °C) were ...
Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

Benlloch Tinoco, María; Igual Ramo, Marta; Salvador Alcaraz, Ana; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2014-11)

[EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional ...
Reactive synthesis of Ti-Al intermetallics during microwave heating in an E-field maximum

Vaucher, S.; Stir, M.; Ishizaki, K.; Catalá Civera, José Manuel; Nicula, R. (Elsevier, 2011-08-10)

The time-resolved X-ray diffraction synchrotron radiation technique was used in combination with E-field microwave heating to study in situ the kinetics of intermetallic phase formation in the Ti-Al system. The reaction ...
Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

Hernández Carrión, María; Guardeño Expósito, Luis Miguel; Carot, J. M.; Perez Munuera, Isabel; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2011)

This paper describes the microstructure and dielectric properties of white sauces prepared with different fats (sunflower oil, olive oil, soy oil, and butter) and agitation speeds (350, 1100 and 3250 rpm). The structural ...