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Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential

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Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential

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Santacatalina Bonet, JV.; Rogríguez, Ó.; Simal, S.; Carcel Carrión, JA.; Mulet Pons, A.; García Pérez, JV. (2014). Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential. Journal of Food Engineering. 138:35-44. doi:10.1016/j.jfoodeng.2014.04.003

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Title: Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential
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 air drying represents an alternative means to hot air drying of better retaining the sensory, nutritional and functional properties of foods. However, reducing the air temperature to figures below ...[+]
Subjects: Dehydration , Ultrasound , Modeling , Antioxidant Capacity
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2014.04.003
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2014.04.003
Thanks:
The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO), the European Union (FEDER) and the Generalitat Valenciana (from the projects DPI2012-37466-CO3-03, DPI2012-37 ...[+]
Type: Artículo

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