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Combined Drying Technologies for High-Quality Kiwifruit Powder Production

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Combined Drying Technologies for High-Quality Kiwifruit Powder Production

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Nombre: art%3A10.1007%2Fs ...
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dc.contributor.author Benlloch Tinoco, María es_ES
dc.contributor.author Moraga Ballesteros, Gemma es_ES
dc.contributor.author Camacho Vidal, Mª Mar es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2015-11-24T08:24:31Z
dc.date.available 2015-11-24T08:24:31Z
dc.date.issued 2013-12
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/57964
dc.description.abstract Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. In this study, pre-drying the samples using hot air or microwave has been considered in order to reduce the initial product's water content thereby shortening the freeze-drying time so as to obtain high value products at a reduced cost. The effect of dehydration pre-treatments on the kinetics, antioxidant activity and solubility of freeze-dried kiwifruit products was evaluated. Nine different thin-layer semi-theoretical models were used to fit the drying data. According to the obtained results, the pre-treated samples exhibited higher drying rates than the fresh sample. In turn, the dehydration pre-treatments used did not affect the solubility or the antioxidant activity of the samples. es_ES
dc.description.sponsorship The authors thank the Ministerio de Educacion y Ciencia and the Generalitat Valenciana for the financial support given throughout the Projects AGL 2010-22176 and ACOMP/2012/161, respectively. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Freeze-drying es_ES
dc.subject Microwave es_ES
dc.subject Hot air es_ES
dc.subject Drying kinetics es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Solubility es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Combined Drying Technologies for High-Quality Kiwifruit Powder Production es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-012-1030-3
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//ACOMP%2F2012%2F161/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Benlloch Tinoco, M.; Moraga Ballesteros, G.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Combined Drying Technologies for High-Quality Kiwifruit Powder Production. Food and Bioprocess Technology. 6(12):3544-3553. https://doi.org/10.1007/s11947-012-1030-3 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s11947-012-1030-3 es_ES
dc.description.upvformatpinicio 3544 es_ES
dc.description.upvformatpfin 3553 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 12 es_ES
dc.relation.senia 259778 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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