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Analysis of Apple Candying by Microwave Spectroscopy

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Analysis of Apple Candying by Microwave Spectroscopy

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dc.contributor.author Tomas-Egea, Juan A. es_ES
dc.contributor.author Fito, Pedro J. es_ES
dc.contributor.author Castro Giraldez, Marta es_ES
dc.date.accessioned 2024-01-23T19:01:14Z
dc.date.available 2024-01-23T19:01:14Z
dc.date.issued 2019-08-04 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/202088
dc.description.abstract [EN] Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a quality and safety product. The candying of fruits is an operation in which the samples are first osmotically dehydrated and then exposed to a hot air-drying operation. This process produces changes in both the structure of the tissue and the relationships between water, the solid matrix and the added soluble solids. The aim of this paper is to develop a dielectric tool to predict the water/sucrose states throughout the candying of apple, by considering the complexity of the tissue and describing the different transport phenomena and the different transition processes of the sucrose inside the sample. es_ES
dc.description.sponsorship This research was funded by THE SPANISH MINISTERIO DE ECONOMIA, INDUSTRIA Y COMPETITIVIDAD, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Candying es_ES
dc.subject Dehydration es_ES
dc.subject Dielectric spectroscopy es_ES
dc.subject Hot air drying es_ES
dc.subject Isotherms es_ES
dc.subject Permittivity es_ES
dc.subject Sucrose es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Analysis of Apple Candying by Microwave Spectroscopy es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods8080316 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//AGL2016-80643-R//UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Tomas-Egea, JA.; Fito, PJ.; Castro Giraldez, M. (2019). Analysis of Apple Candying by Microwave Spectroscopy. Foods. 8(8):1-14. https://doi.org/10.3390/foods8080316 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods8080316 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 14 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 8 es_ES
dc.identifier.pmid 31382671 es_ES
dc.identifier.pmcid PMC6722969 es_ES
dc.relation.pasarela S\394833 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.contributor.funder European Regional Development Fund es_ES


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