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Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

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Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis

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Barrera Puigdollers, C.; Betoret Valls, N.; Betoret Valls, ME.; Fito Maupoey, P. (2016). Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. Journal of Food Engineering. 189:106-114. doi:10.1016/j.jfoodeng.2016.05.024

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78695

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Title: Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
Mathematical models traditionally employed in fitting convective drying data do not use to report information about chemical and other physical changes different from the simple decrease in moisture content. In the present ...[+]
Subjects: Apple , Calcium , Vacuum impregnation , Hot air drying , Rehydration , Nonlinear irreversible thermodynamics
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2016.05.024
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2016.05.024
Type: Artículo

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