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Food Process Innovation Through New Technologies: Use of Ultrasound

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Food Process Innovation Through New Technologies: Use of Ultrasound

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dc.contributor.author Cárcel Carrión, Juan Andrés es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.contributor.editor Fito, Pedro
dc.contributor.editor Toldrá, Fidel
dc.date.accessioned 2016-07-28T10:00:12Z
dc.date.available 2016-07-28T10:00:12Z
dc.date.issued 2012-05
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/68382
dc.description.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 wave that can affect transport phenomena. Accordingly, the effect associated to ultrasonic application will be dependent on the medium where ultrasound is travelling and on the material to be affected. In this work, ultrasonic applications in different media, such as liquid, gas and supercritical fluid, are addressed as innovative alternatives to enhance transport phenomena and highlight the main factors affecting the process es_ES
dc.description.sponsorship 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 PROMETEO/2010/062. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Generalitat Valenciana, PROMETEO/2010/062 es_ES
dc.relation Ministerio de Ciencia e Innovacion DPI2009-14549-C04-04 PSE-060000-2009-003 es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject FOOD PROCESSING es_ES
dc.subject MASS TRANSPORT es_ES
dc.subject DRYING es_ES
dc.subject BRINING es_ES
dc.subject SUPERCRITICAL EXTRACTION es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Food Process Innovation Through New Technologies: Use of Ultrasound es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso
dc.identifier.doi 10.1016/j.jfoodeng.2011.05.038
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 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 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.conferencename International Conference on Food Innovation - foodInnova 2010
dc.relation.conferencedate 25th to 29th of October 2010
dc.relation.conferenceplace Polytechnical University of Valencia (Spain)
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2011.05.038 es_ES
dc.description.upvformatpinicio 200 es_ES
dc.description.upvformatpfin 207 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 110 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 238199 es_ES
dc.subject.asignatura Nuevas tecnologías en el procesado de alimentos 33242 / S-Máster Universitario en Ciencia e Ingeniería de los Alimentos es_ES
dc.subject.asignatura Nuevas tecnologías en el procesado de alimentos 33242 / W-Programa de Doctorado en Ciencia, Tecnología y Gestión Alimentaria es_ES


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