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dc.contributor.author | Talens Vila, Clara![]() |
es_ES |
dc.contributor.author | Arboleya, Juan Carlos![]() |
es_ES |
dc.contributor.author | Castro Giráldez, Marta![]() |
es_ES |
dc.contributor.author | Fito Suñer, Pedro José![]() |
es_ES |
dc.date.accessioned | 2018-06-21T04:25:25Z | |
dc.date.available | 2018-06-21T04:25:25Z | |
dc.date.issued | 2017 | es_ES |
dc.identifier.issn | 0023-6438 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/104454 | |
dc.description.abstract | [EN] Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties. | es_ES |
dc.description.sponsorship | The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no 738 from AZTI (New Foods). | |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | LWT - Food Science and Technology | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Microwave drying | es_ES |
dc.subject | Energy consumption | es_ES |
dc.subject | Citrus by-products | es_ES |
dc.subject | Orange fibre | es_ES |
dc.subject | Swelling capacity | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.lwt.2016.11.036 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//AGL2016-80643-R/ES/UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//PAID-10-14/ | |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Talens Vila, C.; Arboleya, JC.; Castro Giráldez, M.; Fito Suñer, PJ. (2017). Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT - Food Science and Technology. 77:110-118. https://doi.org/10.1016/j.lwt.2016.11.036 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.lwt.2016.11.036 | es_ES |
dc.description.upvformatpinicio | 110 | es_ES |
dc.description.upvformatpfin | 118 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 77 | es_ES |
dc.relation.pasarela | S\327191 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |
dc.contributor.funder | Eusko Jaurlaritza |