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Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato

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Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato

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Cuibus, L.; Castro Giraldez, M.; Fito Suñer, PJ.; Fabbri, A. (2014). Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato. Innovative Food Science and Emerging Technologies. 24:80-87. doi:10.1016/j.ifset.2013.11.007

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Title: Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato
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] Freezing technique is a very useful method for food preservation, although it sometimes produces damages in the product. The distribution of temperatures of raw potato was measured during the freezing operation by ...[+]
Subjects: Infrared thermography , Dielectric spectroscopy , Freezing , Thermodynamics , Potato
Copyrigths: Cerrado
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 ) (eissn: 1878-5522 )
DOI: 10.1016/j.ifset.2013.11.007
Publisher:
Elsevier
Publisher version: http://doi.org/ 10.1016/j.ifset.2013.11.007
Thanks:
The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovacion throughout the project AGL2011-30096. Author Marta Castro-Giraldez thanks the Campus de Excelencia Internacional VLC/CAMPUS ...[+]
Type: Artículo

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