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Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

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Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

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Ozuna López, C.; Carcel Carrión, JA.; Walde, PM.; García Pérez, JV. (2014). Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties. Innovative Food Science and Emerging Technologies. 23:146-155. doi:10.1016/j.ifset.2014.03.008

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Title: Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Low-temperature convective drying could be considered an affordable alternative to conventional freeze-drying for foodstuffs. The process intensification should be based on non-thermal technologies, such as power ...[+]
Subjects: Ultrasonic , Non-termal processing , Dehydration , Microstructure , Texture , Color
Copyrigths: Reserva de todos los derechos
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 ) (eissn: 1878-5522 )
DOI: 10.1016/j.ifset.2014.03.008
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.ifset.2014.03.008
Thanks:
The authors acknowledge the financial support both from the Ministerio de Economia y Competitividad (Ref. DPI2012-37466-C03-03) and Carmen Cambra S.L. for their technical support with the selection of the raw material. ...[+]
Type: Artículo

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