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Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model

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Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model

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dc.contributor.author Hashimoto, Atsushi es_ES
dc.contributor.author Suehara, Ken-ichiro es_ES
dc.contributor.author Kameoka, Takaharu es_ES
dc.contributor.author Kawamura, Kazuhiko es_ES
dc.date.accessioned 2019-03-27T07:39:00Z
dc.date.available 2019-03-27T07:39:00Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118659
dc.description.abstract [EN] By combining vacuum freeze drying combined with high-frequency dielectric and/or infrared heating, the drying time for frozen gels containing 1% agar with sucrose or sodium chloride was successfully shorten, and the drying time was influenced by the heating methods and by the additive component to the sample. Additionally, it was experimentally confirmed that the power consumption for freeze drying combined with electromagnetic wave heating could be reduced because of the shortened drying time. Consequently, this study could be a very important step for designing a vacuum freeze drying process optimally combining electromagnetic wave heating for each sample component. 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 Freeze drying es_ES
dc.subject Electromagnetic wave heating es_ES
dc.subject Food model es_ES
dc.subject Sucrose es_ES
dc.subject Sodium chloride es_ES
dc.title Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7461
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Hashimoto, A.; Suehara, K.; Kameoka, T.; Kawamura, K. (2018). Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 795-802. https://doi.org/10.4995/IDS2018.2018.7461 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/7461 es_ES
dc.description.upvformatpinicio 795 es_ES
dc.description.upvformatpfin 802 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7461 es_ES


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