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Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity and product quality

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Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity and product quality

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dc.contributor.author Wang, Shaojin es_ES
dc.contributor.author Zhou, Xu es_ES
dc.date.accessioned 2019-02-27T07:50:01Z
dc.date.available 2019-02-27T07:50:01Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117402
dc.description.abstract [EN] A radio frequency (RF) vacuum technology is proposed for drying kiwifruit slices using a 27.12 MHz, 3 kW RF-vacuum drying system. The results demonstrated that electrode gap, vacuum pressure and sample thickness had major effects on the RF-vacuum drying. The RF-vacuum drying was associated with internal heating and rapid drying, resulting in 65% reduction of hot air (60ºC) drying time. Moreover, kiwifruits dehydrated by RF-vacuum drying were associated with better color stability, higher vitamin C retention and higher rehydration capacity (P<0.05). Overall, the RF-vacuum drying process may provide a more effective and practical method for high-quality dehydration of kiwifruits. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València 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 Radio frequency-vacuum drying es_ES
dc.subject Hot air es_ES
dc.subject Moisture content distribution es_ES
dc.subject Moisture effective diffusivity es_ES
dc.subject Quality es_ES
dc.title Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity and product quality es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7960
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Wang, S.; Zhou, X. (2018). Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity and product quality. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1163-1170. https://doi.org/10.4995/IDS2018.2018.7960 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/7960 es_ES
dc.description.upvformatpinicio 1163 es_ES
dc.description.upvformatpfin 1170 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7960 es_ES


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