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Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

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Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

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dc.contributor.author Rogríguez, Óscar es_ES
dc.contributor.author Eim, Valeria S. es_ES
dc.contributor.author Roselló Matas, Carmen es_ES
dc.contributor.author Femenía, Antonio es_ES
dc.contributor.author Carcel Carrión, Juan Andrés es_ES
dc.contributor.author Simal, Susana es_ES
dc.date.accessioned 2019-05-08T20:31:19Z
dc.date.available 2019-05-08T20:31:19Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0022-5142 es_ES
dc.identifier.uri http://hdl.handle.net/10251/120138
dc.description This is the peer reviewed version of the following article:Rogríguez, Óscar, Eim, Valeria S., Roselló Matas, Carmen, Femenía, Antonio, Carcel Carrión, Juan Andrés, Simal, Susana. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.Journal of the Science of Food and Agriculture, 98, 5, 1660-1673. DOI: 10.1002/jsfa.8673, which has been published in final form at http://doi.org/10.1002/jsfa.8673. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
dc.description.abstract [EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. (c) 2017 Society of Chemical Industry es_ES
dc.description.sponsorship We thank Conselleria d'Agricultura, Medi Ambient i Territori and Fons de Garantia Agraria i Pesquera de les Illes Balears (FOGAIBA) and the Spanish Government (MEIC) for financial support (RTA2015-00060-C04, AIA01/15).
dc.language Inglés es_ES
dc.publisher John Wiley & Sons es_ES
dc.relation.ispartof Journal of the Science of Food and Agriculture es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Ultrasound es_ES
dc.subject Drying es_ES
dc.subject Pretreatment es_ES
dc.subject Quality es_ES
dc.subject Fruits es_ES
dc.subject Vegetables es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1002/jsfa.8673 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2015-00060-C04-02/ es_ES
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.description.bibliographicCitation Rogríguez, Ó.; Eim, VS.; Roselló Matas, C.; Femenía, A.; Carcel Carrión, JA.; Simal, S. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. Journal of the Science of Food and Agriculture. 98(5):1660-1673. https://doi.org/10.1002/jsfa.8673 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1002/jsfa.8673 es_ES
dc.description.upvformatpinicio 1660 es_ES
dc.description.upvformatpfin 1673 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 98 es_ES
dc.description.issue 5 es_ES
dc.identifier.pmid 28906555
dc.relation.pasarela S\357298 es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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