Mostrar el registro sencillo del ítem
dc.contributor.author | Puig Gómez, Consuelo Ana | es_ES |
dc.contributor.author | Pérez Munuera, Isabel Mª | es_ES |
dc.contributor.author | Cárcel Carrión, Juan Andrés | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.contributor.author | García Pérez, José Vicente | es_ES |
dc.date.accessioned | 2016-07-26T07:20:42Z | |
dc.date.available | 2016-07-26T07:20:42Z | |
dc.date.issued | 2012-10 | |
dc.identifier.issn | 0960-3085 | |
dc.identifier.uri | http://hdl.handle.net/10251/68174 | |
dc.description.abstract | [EN] The overall aim of this study was to assess the moisture loss kinetics and the structural changes induced by both conventional and ultrasonically assisted convective drying of eggplant tissue. Three sets of drying experiments (at 40 ◦C and 1 m/s) were carried out: conventional air drying and ultrasonically assisted drying at two different levels of applied ultrasonic power, 45 and 90 W. The microstructure of the dried samples was studied by scanning electron microscopy. The application of ultrasound during the convective drying of eggplant led to a significant reduction of the drying time. The ultrasonic effect was dependent on the power applied, thus, the higher the power, the faster the moisture loss. The microstructure of eggplant endocarp was greatly affected during conventional air drying, probably due to the long drying times. This microstructure was better preserved after the application of a moderate ultrasonic power (45 W), due to the shorter drying time and the mild mechanical effects of ultrasound on the endocarp cells. | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support of the Ministerio de Economia y Competitividad (MINECO) of Spain from the project DPI2009-14549-C04-04. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food and Bioproducts Processing | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Ultrasound | es_ES |
dc.subject | Dehydration | es_ES |
dc.subject | Modeling | es_ES |
dc.subject | Microstructure | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.fbp.2012.07.001 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//DPI2009-14549-C04-04/ES/Estudio De Los Efectos De Los Ultrasonidos De Potencia En Procesos De Transferencia De Materia. Mejora De La Liofilizacion A Presion Atmosferica/ / | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials | 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 | Puig Gómez, CA.; Pérez Munuera, IM.; Carcel Carrión, JA.; Hernando Hernando, MI.; García Pérez, JV. (2012). Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying. Food and Bioproducts Processing. 90:624-632. doi:10.1016/j.fbp.2012.07.001 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.fbp.2012.07.001 | es_ES |
dc.description.upvformatpinicio | 624 | es_ES |
dc.description.upvformatpfin | 632 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 90 | es_ES |
dc.relation.senia | 242437 | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |