Mostrar el registro sencillo del ítem
dc.contributor.author | Amami, Ezzeddine | es_ES |
dc.contributor.author | Besombes, Colette | es_ES |
dc.contributor.author | Kechaou, Nabil | es_ES |
dc.contributor.author | Allaf, Karim | es_ES |
dc.date.accessioned | 2019-03-05T07:12:47Z | |
dc.date.available | 2019-03-05T07:12:47Z | |
dc.date.issued | 2018-09-07 | |
dc.identifier.isbn | 9788490486887 | |
dc.identifier.uri | http://hdl.handle.net/10251/117653 | |
dc.description.abstract | [EN] 1-cm strawberry slices were partially airflow-dried at 50 °C, to reach 0.25 g H2O/g db. Optimized DIC treatment was performed at 350 kPa for 10 s. The final drying stage of these DIC-expanded slices was achieved from 0.25 to 0.1 g H2O/g db (dry basis) using intermittent Pulsed Micro-Wave Drying PMWD to prevent from the paradoxical step of coupled conduction heat transfer with deep generation and transfer of vapor. PMWD was defined at constant 100 W for 3.25±0.05 g with constant active time ton maintained at 2 s, and tempering time toff ranged between 2 and 10 s, or with a continuous way. By decreasing both energy consumption and total drying time of DIC-expanded slices using intermittent microwave, the whole cost significantly decreased to be much lower than the conventional MWD drying, with a great increasing of the quality. | 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 | Airflow drying | es_ES |
dc.subject | Instant controlled pressure-drop DIC | es_ES |
dc.subject | Swell-drying | es_ES |
dc.subject | Pulsed micro-wave drying | es_ES |
dc.subject | Physical and chemical characteristics | es_ES |
dc.title | Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves | es_ES |
dc.type | Capítulo de libro | es_ES |
dc.type | Comunicación en congreso | es_ES |
dc.identifier.doi | 10.4995/IDS2018.2018.7556 | |
dc.rights.accessRights | Abierto | es_ES |
dc.description.bibliographicCitation | Amami, E.; Besombes, C.; Kechaou, N.; Allaf, K. (2018). Strawberries hybrid drying combining airflow, dic technology and intermittent microwaves. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1639-1646. https://doi.org/10.4995/IDS2018.2018.7556 | 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/7556 | es_ES |
dc.description.upvformatpinicio | 1639 | es_ES |
dc.description.upvformatpfin | 1646 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.relation.pasarela | OCS\7556 | es_ES |