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Ultrasonic monitoring of lard crystallization during storage

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Ultrasonic monitoring of lard crystallization during storage

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Santacatalina Bonet, JV.; García Pérez, JV.; Corona Jiménez, E.; Benedito Fort, JJ. (2011). Ultrasonic monitoring of lard crystallization during storage. Food Research International. 44(1):146-155. doi:10.1016/j.foodres.2010.10.048

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Title: Ultrasonic monitoring of lard crystallization during storage
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] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor lard crystallization during cooling and storage. The ultrasonic velocity was measured during both the isothermal ...[+]
Subjects: Crystallization , Fat , Modeling , Storage , Ultrasound , Avrami models , Bulk crystallization , Instrumental texture , Isothermal crystallization , Non-destructive technique , Nonisothermal crystallization , Penetration test , Solid fat content , Two-step crystallization , Ultrasonic monitoring , Ultrasonic techniques , Differential scanning calorimetry , Ultrasonic testing , Ultrasonic velocity , Ultrasonic velocity measurement , Ultrasonics , Velocity
Copyrigths: Cerrado
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2010.10.048
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.foodres.2010.10.048
Thanks:
The authors acknowledge the financial support from the "Ministerio de Ciencia e Innovacion" in Spain (Project AGL 2007-65923-C02-02).
Type: Artículo

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