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Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee

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Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee

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Talens Vila, C.; Castro Giraldez, M.; Fito Suñer, PJ. (2018). Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee. Food and Bioprocess Technology. 11(4):723-734. https://doi.org/10.1007/s11947-017-2041-x

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Título: Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
Autor: Talens Vila, Clara Castro Giraldez, Marta Fito Suñer, Pedro José
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Fecha de fin de embargo: 2019-04-01
Resumen:
[EN] Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) ...[+]
Palabras clave: Hot air microwave drying ,  Orange peel ,  Isotherm ,  Isosteric heat ,  Microstructure ,  Water retention capacity 
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-017-2041-x
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s11947-017-2041-x
Código del Proyecto:
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/
Agradecimientos:
The authors would like to thank the Basque Government for the financial support of the project (LasaiFood). They also acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, ...[+]
Tipo: Artículo

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