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Quality analysis of fresh and dried mangoes

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Quality analysis of fresh and dried mangoes

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dc.contributor.author Arendt, S. es_ES
dc.contributor.author Jodicke, K. es_ES
dc.contributor.author Hofacker, W. es_ES
dc.contributor.author Speckle, W. es_ES
dc.date.accessioned 2019-03-06T07:38:47Z
dc.date.available 2019-03-06T07:38:47Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117699
dc.description.abstract [EN] Organic acids, sugar and colour define the quality and the taste of mangoes. The quality deteriorates during drying on a single-layer-dryer. Quality losses can be reduced by using drying parameters that influence the quality less. In this research, the contents of ascorbic acid, organic acids and sugar as well as colour changes and shrinkage are analysed. Analyses are carried out at different temperatures, dew point temperatures and air velocities using HPLC, IC and UV/Vis- spectrometry. The quality criteria showed the lowest changes at a temperature of 60°C, dew point temperature of 20°C and an air velocity of 0.9 m/s. es_ES
dc.description.sponsorship The underlying RELOAD-Project for this report is funded by the German Federal Ministry of Education and Research, grant number 031A247C. The responsibility for the content of this publication lies with the author. 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 Organic acids es_ES
dc.subject Sugars es_ES
dc.subject Colour es_ES
dc.subject Shrinkage es_ES
dc.subject Thin-layer-dryer es_ES
dc.title Quality analysis of fresh and dried mangoes es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7526
dc.relation.projectID info:eu-repo/grantAgreement/BMBF//031A247C/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Arendt, S.; Jodicke, K.; Hofacker, W.; Speckle, W. (2018). Quality analysis of fresh and dried mangoes. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1591-1598. https://doi.org/10.4995/IDS2018.2018.7526 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/7526 es_ES
dc.description.upvformatpinicio 1591 es_ES
dc.description.upvformatpfin 1598 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7526 es_ES
dc.contributor.funder Bundesministerium für Bildung und Forschung, Alemania es_ES


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