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dc.contributor.author | Barrera Puigdollers, Cristina | es_ES |
dc.contributor.author | Betoret Valls, Noelia | es_ES |
dc.contributor.author | Betoret Valls, María Ester | es_ES |
dc.contributor.author | Fito Maupoey, Pedro | es_ES |
dc.date.accessioned | 2017-03-13T10:08:57Z | |
dc.date.available | 2017-03-13T10:08:57Z | |
dc.date.issued | 2016-11 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/78695 | |
dc.description.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 study, structural damage undergone by fresh and vacuum impregnated apple slices with different calcium lactate concentrations during convective drying at 30, 40 and 50 °C was analysed by applying equations derived from nonlinear irreversible thermodynamics to experimental data. According to the results obtained, vacuum impregnation with isotonic sucrose solution before drying at 30 °C provided maximum protection to cellular structure by promoting reversible deformations against irreversible breakages. On the contrary, cell walls strengthen with calcium had severe damaged during drying. Regarding air temperature, it was directly related both to the molar energy employed in deforming structures and the drying rate. These results were confirmed by analysing dried samples behaviour during further rehydration. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Apple | es_ES |
dc.subject | Calcium | es_ES |
dc.subject | Vacuum impregnation | es_ES |
dc.subject | Hot air drying | es_ES |
dc.subject | Rehydration | es_ES |
dc.subject | Nonlinear irreversible thermodynamics | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2016.05.024 | |
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.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | 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 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2016.05.024 | es_ES |
dc.description.upvformatpinicio | 106 | es_ES |
dc.description.upvformatpfin | 114 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 189 | es_ES |
dc.relation.senia | 314284 | es_ES |
dc.identifier.eissn | 1873-5770 |