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Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant

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Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant

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Santacatalina, JV.; Soriano, J.; Carcel Carrión, JA.; García Pérez, JV. (2016). Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant. Food and Bioproducts Processing. 100:282-291. doi:10.1016/j.fbp.2016.07.010

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/112086

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Title: Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of this work was to evaluate the feasibility of power ultrasound (US) application during the low temperature drying (LTD) of eggplant, analyzing the influence of the process variables linked to the air flow ...[+]
Subjects: Dehydration , Temperature , Air velocity , Ultrasound , Modeling , Rehydration
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioproducts Processing. (issn: 0960-3085 )
DOI: 10.1016/j.fbp.2016.07.010
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.fbp.2016.07.010
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 the FPI fellowship ...[+]
Type: Artículo

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