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dc.contributor.author | Eim, Valeria S. | es_ES |
dc.contributor.author | García Pérez, José Vicente | es_ES |
dc.contributor.author | Roselló, Carmen | es_ES |
dc.contributor.author | Femenia, Antoni | es_ES |
dc.contributor.author | Simal, Susana | es_ES |
dc.date.accessioned | 2017-04-26T06:49:49Z | |
dc.date.available | 2017-04-26T06:49:49Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 0737-3937 | |
dc.identifier.uri | http://hdl.handle.net/10251/79994 | |
dc.description.abstract | [EN] The formulation of a dry fermented sausage has been modified by the addition of carrot dietary fiber (CDF; 3, 6, 9, and 12% [w/w]), and the influence of this change on the drying curves and food microstructure has been studied. The CDF content influenced the initial moisture content as well as the drying rate. A diffusion model taking into account the change in the product formulation has been proposed to simulate the drying curves. A constant mass transfer coefficient of 2.53 x 10(-8) m/s was obtained and the effective water diffusivity varied exponentially with the CDF content from 0.99 x 10(-11) m(2)/s (0% CDF) to 2.08 x 10(-11) m(2)/s (12% CDF). The simulation of the drying curves was satisfactory (mean relative error of 0.5 +/- 0.1%). No differences in the microstructure related to the proteolytic process were found among samples with different CDF contents. | es_ES |
dc.description.sponsorship | The authors acknowledge financial support from the MICINN (Ministerio de Ciencia Innovacion, Gobiernode Espana) (DPI2009-14549-C04-02) and the Conselleria d'Educacio, Cultura i Universitats (Govern de les Illes Balears). | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Taylor & Francis | es_ES |
dc.relation.ispartof | Drying Technology | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Dietary fiber | es_ES |
dc.subject | Dry fermented sausage | es_ES |
dc.subject | Drying model | es_ES |
dc.subject | Mass transfer | es_ES |
dc.subject | Microstructure | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrasada) | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1080/07373937.2011.628428 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//DPI2009-14549-C04-02/ES/Estudio Del Efecto De Los Ultrasonidos De Potencia Sobre Procesos De Transferencia De Materia: Implicaciones Sobre La Calidad Final De Vegetales Procesados/ / | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | 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 | Eim, VS.; García Pérez, JV.; Roselló, C.; Femenia, A.; Simal, S. (2012). Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrasada). Drying Technology. 30(2):146-153. doi:10.1080/07373937.2011.628428 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.description.upvformatpinicio | 146 | es_ES |
dc.description.upvformatpfin | 153 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 30 | es_ES |
dc.description.issue | 2 | es_ES |
dc.relation.senia | 238441 | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |
dc.contributor.funder | Govern de les Illes Balears | es_ES |