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Impact of processing temperature on drying behavior and quality changes in organic beef

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Impact of processing temperature on drying behavior and quality changes in organic beef

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Von Gersdorff, G.; Shrestha, L.; Raut, S.; Retz, S.; Hensel, O.; Sturm, B. (2018). Impact of processing temperature on drying behavior and quality changes in organic beef. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1823-1830. https://doi.org/10.4995/IDS2018.2018.7792

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117596

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Metadatos del ítem

Título: Impact of processing temperature on drying behavior and quality changes in organic beef
Autor: von Gersdorff, Gardis Shrestha, Luna Raut, Sharvari Retz, Stefanie Hensel, Oliver Sturm, Barbara
Fecha difusión:
Resumen:
[EN] The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture ...[+]
Palabras clave: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Beef drying , Drying behavior , Color , Hyperspectral imaging , Quality
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Fuente:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7792
Editorial:
Editorial Universitat Politècnica de València
Versión del editor: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7792
Título del congreso: 21st International Drying Symposium
Lugar del congreso: Valencia, Spain
Fecha congreso: Septiembre 11-14, 2018
Código del Proyecto:
info:eu-repo/grantAgreement/BMBF//031A247A/
info:eu-repo/grantAgreement/EC/FP7/618107/EU/Coordination of European Transnational Research in Organic Food and Farming Systems/
Agradecimientos:
The Authors wish to thank the Core Organic Plus Programme for the financial support within the SusOrganic project (Project Number: BLE - 2814OE006), and the SusOrgPlus Project (Project Number: BLE – 2817OE005) and the ...[+]
Tipo: Capítulo de libro Comunicación en congreso

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