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Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound

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Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound

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Contreras-Ruiz, M.; Benedito Fort, JJ.; Bon Corbín, J.; Garcia-Perez, J. (2018). Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound. Ultrasonics Sonochemistry. 41:206-212. https://doi.org/10.1016/j.ultsonch.2017.09.019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/141460

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Title: Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound
Author: Contreras-Ruiz, Marina Benedito Fort, José Javier Bon Corbín, José Garcia-Perez, J.V.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The application of power ultrasound (PuS) could be used as a novel technology with which to intensify thermal treatments using hot air. Mild thermal treatments have been applied to improve the soft texture of dry-cured ...[+]
Subjects: Temperature , Air velocity , Ultrasound , Heat transfer , Modelling
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Ultrasonics Sonochemistry. (issn: 1350-4177 )
DOI: 10.1016/j.ultsonch.2017.09.019
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ultsonch.2017.09.019
Thanks:
The authors acknowledge financial support from the "Spanish Ministerio de Economia y Competitividad (MINECO), the Institute Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)" in Spain, the European Regional ...[+]
Type: Artículo

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