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 |