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Sorption Behavior, Glass Transition and Flowability of Powdered Orange Co-product

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Sorption Behavior, Glass Transition and Flowability of Powdered Orange Co-product

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Camacho Vidal, MM.; Silva Espinoza, MA.; Martínez-Navarrete, N. (2021). Sorption Behavior, Glass Transition and Flowability of Powdered Orange Co-product. Materials Circular Economy (Online). 3:1-8. https://doi.org/10.1007/s42824-021-00036-0

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Título: Sorption Behavior, Glass Transition and Flowability of Powdered Orange Co-product
Autor: Camacho Vidal, Mª Mar Silva Espinoza, Marilú Andrea Martínez-Navarrete, Nuria
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
[EN] The aim of this study was to contribute 100% to the circular economy models of the agri-food industry through the valorization of the whole orange juice co-product in order to offer it as a natural, versatile, high ...[+]
Palabras clave: Angle of repose , Porosity , Hygroscopicity , Orange juice co-product
Derechos de uso: Reserva de todos los derechos
Fuente:
Materials Circular Economy (Online). (eissn: 2524-8154 )
DOI: 10.1007/s42824-021-00036-0
Editorial:
Springer
Versión del editor: https://doi.org/10.1007/s42824-021-00036-0
Código del Proyecto:
info:eu-repo/grantAgreement/AEI//AGL2017-89251-R-AR//IMPACTO DE LAS CONDICIONES DE LIOFILIZACION EN LA CALIDAD DE PRODUCTOS DE FRUTA. INFLUENCIA DE LA MATRIZ/
Agradecimientos:
The authors thank the Ministerio de Economía y Competitividad (Spanish government) for the fnancial support given through the Project AGL 2017-89251-R (AEI/FEDER-UE).
Tipo: Artículo

References

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