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Air-borne ultrasound application in the convective drying of strawberry

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Air-borne ultrasound application in the convective drying of strawberry

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dc.contributor.author Gamboa-Santos, Juliana es_ES
dc.contributor.author Montilla, Antonia es_ES
dc.contributor.author Cárcel Carrión, Juan Andrés es_ES
dc.contributor.author Villamiel, Mar es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.date.accessioned 2016-10-28T12:22:15Z
dc.date.available 2016-10-28T12:22:15Z
dc.date.issued 2014-05
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/72944
dc.description.abstract The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the drying of thermolabile food materials. Thereby, the air-borne ultrasonic application as a means of improving the convective drying of strawberry has been explored in this work. Experiments were conducted by setting the acoustic power applied (0, 30 and 60 W) and the air temperature (40, 50, 60 and 70 C). The desorption isotherms and the shrinkage pattern were also experimentally determined. In order to describe the drying kinetics, a diffusion model considering both convective transport and shrinkage was used. The increase in both the applied acoustic power and temperature gave rise to a significant reduction of drying time (13 44%). The application of power ultrasound involved a significant (p < 0.05) improvement in the effective moisture diffusivity and the mass transfer coefficient, the effect being less intense at high temperatures. The results reported here highlight the fact that ultrasonic application during convective drying is a promising supporting technology with which to reduce the drying time needed for heat sensitive products, such as strawberry es_ES
dc.description.sponsorship This work has been funded by MICINN, Projects Fun-c-Food CSD2007-00063 Consolider-INGENIO, DPI2012-37466-C03-03 and Comunidad de Madrid, project ALIBIRD 2009/AGR-1469 and Comunidad Valencia, project PROMETEO/2010/062. J.G.S. also thanks CSIC and the EU for a pre-doctoral JAE Grant. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Non-thermal processing es_ES
dc.subject Ultrasound es_ES
dc.subject Strawberry es_ES
dc.subject Modeling es_ES
dc.subject Effective diffusivity es_ES
dc.subject Mass transfer coefficient es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Air-borne ultrasound application in the convective drying of strawberry es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2013.12.021
dc.relation.projectID info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/ / es_ES
dc.relation.projectID info:eu-repo/grantAgreement/CAM//ALIBIRD 2009%2FAGR-1469/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEO%2F2010%2F062/ES/ESTUDIO CONJUNTO DE LOS PROCESOS DE SECADO Y EXTRACCION DE COMPONENTES BIOACTIVOS CONSIDERANDO PARAMETROS DE CALIDAD, CONSUMO ENERGETICO Y ECO-EFICIENCIA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//DPI2012-37466-C03-03/ES/APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. ANALISIS DEL PROCESO Y EFICACIA ENERGETICA/ es_ES
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 Gamboa-Santos, J.; Montilla, A.; Cárcel Carrión, JA.; Villamiel, M.; García Pérez, JV. (2014). Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering. 128:132-139. https://doi.org/10.1016/j.jfoodeng.2013.12.021 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2013.12.021 es_ES
dc.description.upvformatpinicio 132 es_ES
dc.description.upvformatpfin 139 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 128 es_ES
dc.relation.senia 266754 es_ES
dc.identifier.eissn 1873-5770
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Comunidad de Madrid es_ES
dc.contributor.funder Consejo Superior de Investigaciones Científicas es_ES


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