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Improvement of water transport mechanisms during potato drying by applying ultrasound

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Improvement of water transport mechanisms during potato drying by applying ultrasound

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Ozuna López, C.; Carcel Carrión, JA.; García Pérez, JV.; Mulet Pons, A. (2011). Improvement of water transport mechanisms during potato drying by applying ultrasound. Journal of the Science of Food and Agriculture. 91(14):2511-2517. doi:10.1002/jsfa.4344

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72947

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Title: Improvement of water transport mechanisms during potato drying by applying ultrasound
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:
Background: The drying rate of vegetables is limited by internal moisture diffusion and convective transport mechanisms. The increase of drying air temperature leads to faster water mobility; however, it provokes quality ...[+]
Subjects: Dehydration , Diffusion , Energy efficiency , Modelling , Solanum tuberosum
Copyrigths: Reserva de todos los derechos
Source:
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.4344
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1002/jsfa.4344
Thanks:
The authors acknowledge the Ministerio de Ciencia e Innovacion for financial support from the project DPI2009-14549-C04-04.
Type: Artículo

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