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Food Process Innovation Through New Technologies: Use of Ultrasound

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Carcel Carrión, JA.; García Pérez, JV.; Benedito Fort, JJ.; Mulet Pons, A. (2012). Food Process Innovation Through New Technologies: Use of Ultrasound. Journal of Food Engineering. 110(2):200-207. doi:10.1016/j.jfoodeng.2011.05.038

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Title: Food Process Innovation Through New Technologies: Use of Ultrasound
Author:
Editor: Fito, Pedro Toldrá, Fidel
UPV Unit: 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] The use of new or non-conventional technologies widens the food processing innovation possibilities. Among technologies with a potential application, high intensity ultrasonics has emerged. Ultrasound is a mechanical ...[+]
Subjects: FOOD PROCESSING , MASS TRANSPORT , DRYING , BRINING , SUPERCRITICAL EXTRACTION
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.05.038
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2011.05.038
Conference name: International Conference on Food Innovation - foodInnova 2010
Conference place: Polytechnical University of Valencia (Spain)
Conference date: 25th to 29th of October 2010
Thanks:
The authors acknowledge the financial support of the Ministerio de Ciencia e Innovacion (DPI2009-14549-C04-04), Ministerio de Ciencia e Innovacion (Fondos FEDER) Ref.: PSE-060000-2009-003 and Generalitat Valenciana, Programa ...[+]
Type: Artículo Comunicación en congreso

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