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Effect of solar radiation on cooking/drying process of grapes using solar oven

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Effect of solar radiation on cooking/drying process of grapes using solar oven

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dc.contributor.author Bailey, Jannika es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Esteves, Alfredo es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.date.accessioned 2019-02-26T08:00:28Z
dc.date.available 2019-02-26T08:00:28Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117348
dc.description.abstract [EN] Solar ovens have become a very popular technology for cooking, specially, in underdeveloped countries where access to firewood is scarce, time consuming and expensive. The benefits of solar cooking are multiple, such as saving money, as this device requires no fuel, as well as having an important impact in the environment, decreasing carbon dioxide emissions and decreasing deforestation. One challenge for food industry is to get to know the behaviour of food cooked with solar technology. The aim of this study was to model the drying process of white and red grape in solar oven using thermodynamics and spectrophotometry measurements, controlling the irradiation effect blocking the Ultraviolet radiation using a polarized vinyl film es_ES
dc.description.sponsorship The authors Pedro J. Fito and Marta Castro-Giraldez 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 Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). The autor Jannika Bailey wants to thank “Servicio Español para la Internacionalización de la Educación (SEPIE)”, Bec.ar and “Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)” for the support in her PhD studies, as well as her mobility and stay in Spain. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation MINECO/AGL2016-80643-R es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Sun ratiation es_ES
dc.subject Thermodynamics es_ES
dc.subject Solar oven es_ES
dc.title Effect of solar radiation on cooking/drying process of grapes using solar oven es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7878
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 Bailey, J.; Castro Giráldez, M.; Esteves, A.; Fito Suñer, PJ. (2018). Effect of solar radiation on cooking/drying process of grapes using solar oven. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 723-730. https://doi.org/10.4995/IDS2018.2018.7878 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7878 es_ES
dc.description.upvformatpinicio 723 es_ES
dc.description.upvformatpfin 730 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7878 es_ES
dc.contributor.funder Ministerio de Economía, Industria y Competitividad es_ES


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