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Study of the hot air drying process of chicken breast by non-invasive techniques

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Study of the hot air drying process of chicken breast by non-invasive techniques

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Tomás Egea, JÁ.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2018). Study of the hot air drying process of chicken breast by non-invasive techniques. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 481-488. https://doi.org/10.4995/IDS2018.2018.7733

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/116654

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Title: Study of the hot air drying process of chicken breast by non-invasive techniques
Author:
Issued date:
Abstract:
[EN] Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Poultry meat , Hot air drying , Permitivity , Infrared , Drying kinetics
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7733
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7733
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Thanks:
The authors acknowledge the financial support from: the Spanish Ministerio de Economía, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de ...[+]
Type: Capítulo de libro Comunicación en congreso

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