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Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying

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Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying

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dc.contributor.author Egas-Astudillo, Luis Alberto es_ES
dc.contributor.author Camacho Vidal, Mª Mar es_ES
dc.contributor.author Martínez-Navarrete, Nuria es_ES
dc.date.accessioned 2022-05-20T18:06:12Z
dc.date.available 2022-05-20T18:06:12Z
dc.date.issued 2021-01 es_ES
dc.identifier.issn 0950-5423 es_ES
dc.identifier.uri http://hdl.handle.net/10251/182765
dc.description.abstract [EN] The high nutritional and functional value of fruits justifies the use of freeze-drying to obtain high value-added products. As to identify in-line the drying end point, the usefulness of temperature evolution of a grapefruit puree, added or not with gum Arabic and bamboo fibre, when applying 20 or 40 oC as shelf temperature has been investigated. The obtained results point for the monitoring of the product's heating rate as to identify the end of sublimation in the sample, coinciding with the time this rate starts to decrease. On the other hand, the end point of the drying step of the freeze-drying process, optimised in terms of duration, is proposed to be related to the sample reaching a certain target temperature which does not necessarily match with the temperature of the chamber. In the concrete conditions of this study, it seems to be between 20 and 40 oC. As for the variables considered, the biopolymers added to the grapefruit puree did not affect the duration of the process and to increase the freeze-drier shelves temperature made it possible to reduce processing time by 40%. es_ES
dc.description.sponsorship The authors thank the Ministerio de Economía y Competitividad and the Ministerio de Economía, Industria y Competitividad for the financial support given through the Projects AGL 2012-39103 and AGL 2017-89251-R (AEI/FEDER-UE), respectively. Egas-Astudillo, L.A thanks the Secretary of Higher Education, Science, Technology and Innovation (SENECYT) of the Republic of Ecuador for the contribution to this research es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof International Journal of Food Science & Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Freeze- es_ES
dc.subject Drying es_ES
dc.subject Heating rate es_ES
dc.subject Primary drying es_ES
dc.subject Secondary drying es_ES
dc.subject Target temperature es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.14656 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89251-R/ES/IMPACTO DE LAS CONDICIONES DE LIOFILIZACION EN LA CALIDAD DE PRODUCTOS DE FRUTA. INFLUENCIA DE LA MATRIZ/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2012-39103/ES/EFECTO DEL PROCESADO EN LA CALIDAD DEL POMELO EN POLVO Y EN LA BIODISPONIBILIDAD DE SUS COMPONENTES FUNCIONALES/ 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 Egas-Astudillo, LA.; Camacho Vidal, MM.; Martínez-Navarrete, N. (2021). Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying. International Journal of Food Science & Technology. 56(1):413-419. https://doi.org/10.1111/ijfs.14656 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/ijfs.14656 es_ES
dc.description.upvformatpinicio 413 es_ES
dc.description.upvformatpfin 419 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 56 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\390358 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder MINISTERIO DE ECONOMIA Y EMPRESA es_ES
dc.contributor.funder European Regional Development Fund es_ES


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