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Control of the brewing process by using microwaves dielectric spectroscopy

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Control of the brewing process by using microwaves dielectric spectroscopy

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dc.contributor.author Velazquez-Varela, Jose es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.date.accessioned 2017-05-22T06:56:35Z
dc.date.available 2017-05-22T06:56:35Z
dc.date.issued 2013-12
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/81544
dc.description.abstract [EN] Dielectric spectroscopy in microwave and radiofrequency region is an emerging control technique used to obtain information about the transformation of biological systems. In microwave region, the main interaction is produced with different food constituents and water molecule. In this context, the dielectric properties were analyzed during beer production in order to improve beer quality. There were also analyzed the most important physical and chemical properties of beer through the process. Good correlations were found between loss tangent at 10 GHz and the ethanol and sugars concentration. Therefore, this technique can be used as a fast, accurate and non-destructive control method of beer production. (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 M. Castro-Giraldez thanks the Campus de Excelencia Internacional VLC/CAMPUS for their support. Author J. Velazquez-Varela thanks the Consejo Nacional de Ciencia y Tecnologia (CONACyT) of Mexico for their support. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Dielectric spectroscopy es_ES
dc.subject Fermentation es_ES
dc.subject Ethanol es_ES
dc.subject Beer es_ES
dc.subject Brewing es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Control of the brewing process by using microwaves dielectric spectroscopy es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2013.06.032
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2011-30096/ES/DESARROLLO DE UN SISTEMA NO DESTRUCTIVO DE CONTROL DE CALIDAD Y SEGURIDAD EN CARNE Y PRODUCTOS CARNICOS MEDIANTE ESPECTROSCOPIA DIELECTRICA./ es_ES
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.description.bibliographicCitation Velazquez-Varela, J.; Castro Giráldez, M.; Fito Suñer, PJ. (2013). Control of the brewing process by using microwaves dielectric spectroscopy. Journal of Food Engineering. 119(3):633-639. https://doi.org/10.1016/j.jfoodeng.2013.06.032 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2013.06.032 es_ES
dc.description.upvformatpinicio 633 es_ES
dc.description.upvformatpfin 639 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 119 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 251297 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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