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INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY

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INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY

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Rodriguez Cortina, J.; Mulet Pons, A.; Bon Corbín, J. (2014). INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY. Journal of Food Engineering. 127:93-102. doi:10.1016/j.jfoodeng.2013.12.002

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Title: INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY
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] Hot air drying is an energy intensive process and can affect bioactive components. A common method of food drying is in a fixed bed. The application of high-intensity ultrasound could constitute a way of improving ...[+]
Subjects: Food drying , Heat and mass transfer , Mathematical modeling , Ultrasound assisted drying
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2013.12.002
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2013.12.002
Thanks:
The authors of this work acknowledge the financial support from the "Ministerio de Educacion y Ciencia" in Spain, CONSOLIDER INGENIO 2010 (CSD2007-00016).
Type: Artículo

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