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New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products

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New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products

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dc.contributor.author Talens, Clara es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.date.accessioned 2019-03-14T09:11:10Z
dc.date.available 2019-03-14T09:11:10Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118125
dc.description.abstract [EN] The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. 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 Reserva de todos los derechos 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 Orange peel es_ES
dc.subject Hot air-microwave drying es_ES
dc.subject Thermodynamics es_ES
dc.subject GAB model es_ES
dc.subject Dietary fibre es_ES
dc.title New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7875
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Talens, C.; Castro Giráldez, M.; Fito Suñer, PJ. (2018). New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 49-56. https://doi.org/10.4995/IDS2018.2018.7875 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/7875 es_ES
dc.description.upvformatpinicio 49 es_ES
dc.description.upvformatpfin 56 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7875 es_ES


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