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Browsing by Subject "Sorption isotherm"

Now showing items 1-9 of 9

Aplicación de un método de secado combinado para la obtención de porciones de cocona (Solanum sessiliofurum Dunal) de alta calidad

Agudelo Sterling, Claudia Marcela (Universitat Politècnica de València, 2013-11-21)

[ES] Se ha estudiado el efecto de la aplicación de un método combinado de deshidratación osmótica y secado por aire caliente (DO+SAC) sobre la cinética de secado y algunas propiedades fisicoquímicas y funcionales de porciones ...
Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

Telis, V. R. N.; Martínez Navarrete, Nuria (Elsevier, 2010-06)

Physicochemical and structural properties of grapefruit juice powder were studied as affected by water activity. Powdered juice was obtained by freeze-drying and equilibrated at different water vapor pressure atmospheres ...
Détermination des isothermes de sorption de l eau des abricots et raisins

Mulet Pons, Antonio (Université de Technologie chimique et de métallurgie (Sofia, Bulgarie), 2011)

[EN] Sorption isotherms determination of apricots and raisins. Sorption isotherms are an important information source in order to establish the stability of food products and their storage conditions. This work addresses ...
Influence of the cellulose purification process on the properties of aerogels obtained from rice straw

Vieira-De Freitas, Pedro Augusto; González Martínez, María Consuelo; Chiralt, A. (Elsevier, 2023-07-15)

[EN] Cellulose aerogels were obtained from purified rice straw cellulose fibres (CF) by applying different extraction methods: the conventional alkaline treatment (ALK) and alternative aqueous extraction based on the ...
Modelling the Water Sorption Isotherms of Warionia Saharae and determination of sorption heats and drying kinetics

Fedol, A.; Cheriti, A. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The hygroscopic equilibrium of Warionia saharae was studied, which allowed getting an idea of the equilibrium water content relative to a given humidity. The results of this study made it possible to have the sorption ...
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 ...
Propiedades físicas del coproducto del zumo de naranja liofilizado y su uso para alimentación humana

Puchades Torres, Marcos (Universitat Politècnica de València, 2020-11-30)

[ES] Los patrones de consumo de alimentos entre la población son cada vez más exigentes en lo que se refiere a la ingesta de productos naturales, saludables, mínimamente procesados y de máxima calidad. Esto obliga al ...
Thermodynamic properties and moisture sorption isotherms of two pharmaceutical compounds

Zammouri, Amel; Ben Zid, M.; Kechaou, N.; Boudhrioua Mihoubi, N. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] This investigation examines and compares the water sorption isotherms and the thermodynamic properties of two pharmaceutical preparations (Hypril and Azix) intended to be manufactured with the same process plant and ...
Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

González, Cristina M.; Llorca Martínez, Mª Empar; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (Elsevier, 2020-08)

[EN] The use of persimmon variety "Rojo Brillante", has seen a great expansion in recent years. Its production is associated with substantial amounts of post-harvest waste, therefore, development of products that allow its ...