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Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel

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Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel

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Do Nascimento, EMGC.; Mulet Pons, A.; Ramirez Ascheri. José Luis; Piler De Carvalho, CW.; Carcel Carrión, JA. (2016). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering. 170:108-118. doi:10.1016/j.jfoodeng.2015.09.015

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/111786

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Title: Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel
Author: do Nascimento, Elisabete M. G. C. Mulet Pons, Antonio Ramirez Ascheri. José Luis Piler de Carvalho, Carlos Wanderlei Cárcel Carrión, Juan Andrés
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of this study was to evaluate the effect of temperature and ultrasound application on drying kinetics and antioxidant potential of passion fruit peel. To this end, drying experiments (1 ms1) were carried out ...[+]
Subjects: Ultrasonics , Convective Drying , Mass Transfer Resistance , Diffusivity , Antioxidants
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2015.09.015
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2015.09.015
Thanks:
The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO) and the European Regional Development Fund (ERDF) through project DPI2012-37466-CO3-03, and also the support of ...[+]
Type: Artículo

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