Microstructural characterization of apple tissue during drying using X-Ray microtomography

Vista sencilla de ítem
dc.contributor.authorRahman, M. M.es_ES
dc.contributor.authorBillah, M. M.es_ES
dc.contributor.authorKhan, M.I.H.es_ES
dc.contributor.authorKarim, Azharules_ES
dc.contributor.funderQueensland University of Technology
dc.date.accessioned2019-02-26T07:26:32Z
dc.date.available2019-02-26T07:26:32Z
dc.date.issued2018-09-07
dc.description.abstract[EN] This study aims to investigate the complex microstructural changes in plant-based food materials during drying by using X-ray micro-computed tomography (X-ray µCT) along with the image analysis. The apple samples were dried at 60 °C and tested using X-ray µCT at different stages of drying. The porosity, cell and pore size distribution were determined from the micro-CT data set. It was observed that significant changes in porosity, cell and pore size distribution take place at different drying times and moisture contents. X-ray µCT can serve as a very promising tool to elucidate the evolution of the food microstructure during the drying process.en_EN
dc.description.accrualMethodOCSes_ES
dc.description.bibliographicCitationRahman, MM.; Billah, MM.; Khan, M.; Karim, A. (2018). Microstructural characterization of apple tissue during drying using X-Ray microtomography. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 731-738. https://doi.org/10.4995/IDS2018.2018.8351es_ES
dc.description.sponsorshipThis research is supported by Queensland University of Technology Postgraduate Award (QUTPRA) and Advanced Queensland Fellowship (AQF). The authors acknowledge the facilities and the technical assistance of the Institute of Health and Biomedical Innovation (IHBI). The authors also gratefully acknowledge the support of Dr. Marie-Luise Wille.es_ES
dc.description.upvformatpfin738es_ES
dc.description.upvformatpinicio731es_ES
dc.format.extent8es_ES
dc.identifier.doi10.4995/IDS2018.2018.8351
dc.identifier.isbn9788490486887
dc.identifier.urihttps://riunet.upv.es/handle/10251/117334
dc.languageIngléses_ES
dc.publisherEditorial Universitat Politècnica de Valènciaes_ES
dc.relation.conferencedateSeptiembre 11-14,2018es_ES
dc.relation.conferencename21st International Drying Symposiumes_ES
dc.relation.conferenceplaceValencia, Spaines_ES
dc.relation.ispartofIDS 2018. 21st International Drying Symposium Proceedingses_ES
dc.relation.pasarelaOCS\8351es_ES
dc.relation.publisherversionhttp://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/8351es_ES
dc.rightsReconocimiento - No comercial - Sin obra derivada (by-nc-nd)es_ES
dc.rights.accessRightsAbiertoes_ES
dc.subjectDryinges_ES
dc.subjectDehydrationes_ES
dc.subjectDewateringes_ES
dc.subjectEmerging technologieses_ES
dc.subjectProducts qualityes_ES
dc.subjectProcess controles_ES
dc.subjectEnvironmentales_ES
dc.subjectEvaporationes_ES
dc.subjectSublimationes_ES
dc.subjectDiffusiones_ES
dc.subjectEnergyes_ES
dc.subjectIntensificationes_ES
dc.subjectFood dryinges_ES
dc.subjectCharacteristicses_ES
dc.subjectX-rayes_ES
dc.subjectMicrotomographyes_ES
dc.subjectNondestructive evaluationes_ES
dc.titleMicrostructural characterization of apple tissue during drying using X-Ray microtomographyes_ES
dc.typeCapítulo de libroes_ES
dc.typeComunicación en congresoes_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dspace.entity.typePublication
upv.uuidfcb5ac9e-9757-46bb-9060-4ee66cd346e9es_ES

Archivos

Bloque original

Mostrando 1 - 1 de 1
Miniatura
Nombre:
8351-22391-2-PB.pdf
Tamaño:
1.16 MB
Formato:
Adobe Portable Document Format
Descripción:
Versión editorial
[object Object] Descargar

Colecciones

21st International Drying Symposium