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Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)

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Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)

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Castro Giraldez, M.; Fito Suñer, PJ.; Dalla Rosa, M.; Fito Maupoey, P. (2011). Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward). Innovative Food Science and Emerging Technologies. 12(4):623-627. doi:10.1016/j.ifset.2011.06.013

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81537

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Title: Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)
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
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated kiwifruits (Actinidia deliciosa cv Hayward). The osmotic treatment consisted on the immersion the samples into 65% (w/w) sucrose ...[+]
Subjects: Dielectric properties , Dielectric spectroscopy , Kiwifruit , Microwaves , Osmotic dehydration , Agilent , Bakery industry , Dielectric spectra , Dielectric techniques , Emerging technologies , Food science , Frequency ranges , In-process , Kiwifruits , Non-destructive technique , Open-ended coaxial probe , Osmotic treatment , Physical-chemical parameters , Sucrose aqueous solution , Treatment time , Vector network analyzers , Dewatering , Dielectric devices , Electric network analysis , Electric network analyzers , Industrial research , Industry , Innovation , Osmosis , Radio waves , Sugar (sucrose) , Sugars , Dehydration , Actinidia deliciosa
Copyrigths: Cerrado
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2011.06.013
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.ifset.2011.06.013
Type: Artículo

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