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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 |