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Modeling of the process of moisture loss during the storage of dried apricots

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Modeling of the process of moisture loss during the storage of dried apricots

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Miranda, G.; Berna, A.; Bon Corbín, J.; Mulet Pons, A. (2011). Modeling of the process of moisture loss during the storage of dried apricots. Food Science and Technology International. 17(5):439-447. doi:10.1177/1082013211398810

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81257

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Title: Modeling of the process of moisture loss during the storage of dried apricots
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
Issued date:
Abstract:
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...[+]
Subjects: Dried apricots , Kinetics , Maillard reaction , Moisture , Storage , Constant temperature , Dried food , Dried fruits , Empirical kinetic model , Maillard , Moisture loss , Nutritional value , Oxidation process , Reference parameters , Shelf life , Sorption isotherms , Storage condition , Surrounding environment , Water activity , Water production , Water transfers , Chemical reactions , Fruits , Glycosylation , Moisture determination , Sorption , Water content , Food storage , Prunus armeniaca
Copyrigths: Cerrado
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013211398810
Publisher:
SAGE Publications (UK and US)
Publisher version: http://doi.org/10.1177/1082013211398810
Type: Artículo

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