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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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dc.contributor.author Cuibus, Lucian es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Fabbri, Angelo es_ES
dc.date.accessioned 2017-05-22T06:24:45Z
dc.date.available 2017-05-22T06:24:45Z
dc.date.issued 2014-08
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10251/81538
dc.description.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 using an infrared thermographic camera Thermal Imager Optris PI160. Moreover, volume, moisture and water activity were measured before and after the freezing process. Cryo-SEM was also used to analyze the microstructure of fresh, frozen and thawed potato. The dielectric spectra of potato samples were measured before freezing and after defreeze, using an Agilent 85070E Open-ended Coaxial Probe connected to a network analyzer Agilent E8362B in the frequency range from 500 MHz to 20 GHz. The aim of this work was to monitor the temperature of potato surface during the freezing operation and to determine the water chemical potential and the structural changes of potato during this process, in order to determine the water motion throughout the freezing. The results showed important relations between the heat flux, water chemical potential gradients and structural changes. The paper demonstrated that infrared thermography and dielectric properties can be considered very important nondestructive tools for monitoring the freezing process of potato. Industrial relevance: The results of this research article are demonstrated to be useful for describing the freezing process of raw potato. Thus, the industrial relevance is clear because two nondestructive techniques have been used for this purpose: infrared thermography and dielectric properties. On the other hand, a microstructural study of fresh, frozen and thawed potato has been made. For all these reasons we are sending to this journal "Innovative Food Science and Emerging Technologies" our results. (C) 2013 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship 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 for their support.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MICINN/AGL2011-30096 es_ES
dc.relation.ispartof Innovative Food Science and Emerging Technologies es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Infrared thermography es_ES
dc.subject Dielectric spectroscopy es_ES
dc.subject Freezing es_ES
dc.subject Thermodynamics es_ES
dc.subject Potato es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2013.11.007
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/ 10.1016/j.ifset.2013.11.007 es_ES
dc.description.upvformatpinicio 80 es_ES
dc.description.upvformatpfin 87 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24 es_ES
dc.relation.senia 269477 es_ES
dc.identifier.eissn 1878-5522
dc.contributor.funder Ministerio de Ciencia e Innovación


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