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Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

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Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

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Contreras-Ruiz, M.; Benedito Fort, JJ.; Bon Corbín, J.; Garcia-Perez, J. (2018). Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium. Innovative Food Science & Emerging Technologies. 50:94-101. https://doi.org/10.1016/j.ifset.2018.10.010

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/120235

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Title: Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Mild thermal treatments could be considered a feasible technique with which to improve the texture of dry-cured ham. This study explores the feasibility of using power ultrasound (PuS) to intensify heat transfer during ...[+]
Subjects: Dry-cured ham , Heat transfer , Thermal treatment , Ultrasound , Conduction , Apparent thermal diffusivity
Copyrigths: Embargado
Source:
Innovative Food Science & Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2018.10.010
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.ifset.2018.10.010
Thanks:
The authors acknowledge the financial support from the "Spanish Ministerio de Economia y Competitividad (MINECO), Instituto Nacional de Investigation y Tecnologia Agraria y Alimentaria (INIA)" in Spain, the European Regional ...[+]
Type: Artículo

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