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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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dc.contributor.author Contreras-Ruiz, Marina es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.contributor.author Garcia-Perez, J.V. es_ES
dc.date.accessioned 2019-05-09T20:28:15Z
dc.date.available 2019-05-09T20:28:15Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1466-8564 es_ES
dc.identifier.uri http://hdl.handle.net/10251/120235
dc.description.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 the mild thermal treatment of dry-cured ham immersed in a liquid medium. For that purpose, a temperature controlled ultrasonic bath was used to avoid the water temperature rise due to cavitation during ultrasonic application, which could mask the actual effect of ultrasound in heat transport mechanisms. Experiments were carried out using dry-cured ham slices (thickness 2 cm), which were heated at different temperatures (40, 45, 50 degrees C) with (PuS) and without (conventional mechanical stirring, CV) ultrasonic assistance. Temperature was monitored in the two main muscles of the ham (Biceps lemons and Semimembranosus) and in different positions of the slice. A model that considered heat transfer entirely controlled by conduction was chosen for describing heating kinetics and quantify the influence of temperature and ultrasonic application in the apparent thermal diffusivity. The heat conduction model proposed was adequate to describe both CV and PuS heating kinetics (VAR > 98.6%). Ultrasound application sped up the heat transfer by increasing the apparent thermal diffusivity up to 51%, but the higher the temperature, the lower the ultrasonic intensification. The apparent thermal diffusivities identified for the slices were satisfactorily validated (VAR > 98.4%) in independent experiments with ham cylinders. Therefore, PuS could be considered as an effective technology for the purposes of accelerating the heat transfer, thus shortening the heating time of dry-cured ham slices immersed in a liquid medium. es_ES
dc.description.sponsorship 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 Development Fund (ERDF 2014-2020) (Project RTA2013-00030-C03-02) and the PhD grant of M. Contreras from Universitat Politecnica de Valencia. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Innovative Food Science & Emerging Technologies es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Dry-cured ham es_ES
dc.subject Heat transfer es_ES
dc.subject Thermal treatment es_ES
dc.subject Ultrasound es_ES
dc.subject Conduction es_ES
dc.subject Apparent thermal diffusivity es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2018.10.010 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2013-00030-C03-02/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ 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 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.ifset.2018.10.010 es_ES
dc.description.upvformatpinicio 94 es_ES
dc.description.upvformatpfin 101 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 50 es_ES
dc.relation.pasarela S\371288 es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES


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