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Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying

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Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying

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García Pérez, JV.; Ortuño Cases, C.; Puig Gómez, CA.; Cárcel Carrión, JA.; Pérez Munuera, IM. (2012). Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying. Food and Bioprocess Technology. 5(6):2256-2265. https://doi.org/10.1007/s11947-011-0645-0

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Título: Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying
Autor: García Pérez, José Vicente Ortuño Cases, Carmen Puig Gómez, Consuelo Ana Cárcel Carrión, Juan Andrés Pérez Munuera, Isabel Mª
Entidad UPV: 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
Fecha difusión:
Resumen:
The main aim of this work was to evaluate the effect of high-intensity ultrasound (US) on the drying kinetics of orange peel as well as its influence on the microstructural changes induced during drying. Convective drying ...[+]
Palabras clave: Dehydration , Microstructure , Modeling , Ultrasound
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-011-0645-0
Editorial:
Springer Verlag (Germany)
Versión del editor: https://dx.doi.org/10.1007/s11947-011-0645-0
Código del Proyecto:
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/ /
info:eu-repo/grantAgreement/EC/FP6/23140/EU/Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals/HIGHQ RTE/
info:eu-repo/grantAgreement/MICINN//PSE-060000-2009-0003/ES/Valorizacion De Subproductos Hortofruticolas Nacionales: Obtención Sostenible De Aditivos De Origen Natural/
Agradecimientos:
The authors would like to acknowledge the financial support of MICINN and CEE (European Regional Development Fund) from projects Ref. DPI2009-14549-C04-04, PSE-060000-2009-003, and FP6-2004-FOOD-23140 HIGHQ RTE.
Tipo: Artículo

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