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Pressure effect on Deep Fat Frying of Apple Chips

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Pressure effect on Deep Fat Frying of Apple Chips

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Nombre: Sanjuán;Clemente;Mulet ...
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dc.contributor.author Bravo, J. es_ES
dc.contributor.author Sanjuán Pellicer, María Nieves es_ES
dc.contributor.author Clemente Polo, Gabriela es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.date.accessioned 2017-06-09T10:42:26Z
dc.date.available 2017-06-09T10:42:26Z
dc.date.issued 2011
dc.identifier.issn 0737-3937
dc.identifier.uri http://hdl.handle.net/10251/82642
dc.description.abstract [EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum frying. Granny Smith apple slabs were processed at 16.6, 13.3, and 8 kPa and between 80 and 120°C. Moisture diffusivity was determined, obtaining a close fit between the model and the experimental data. Diffusivity increased with temperature and decreased when pressure increased. A direct proportionality between heat and mass transfer was observed. Temperature influence was interpreted by the Arrhenius relationship and there was no observed effect of pressure on the activation energy. © 2011 Taylor & Francis Group, LLC. es_ES
dc.description.sponsorship This work was supported by the European Commission Alfa II Contract AML/B7-311-97/0666/11-0121-FA. en_EN
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof Drying Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Apple es_ES
dc.subject Diffusion es_ES
dc.subject Frying es_ES
dc.subject Vacuum es_ES
dc.subject Water loss es_ES
dc.subject Arrhenius relationship es_ES
dc.subject Deep fat frying es_ES
dc.subject Diffusion model es_ES
dc.subject Diffusivities es_ES
dc.subject Effect of pressure es_ES
dc.subject Experimental data es_ES
dc.subject Heat and mass transfer es_ES
dc.subject Moisture diffusivity es_ES
dc.subject Moisture loss es_ES
dc.subject Moisture transfer es_ES
dc.subject Temperature influence es_ES
dc.subject Vacuum frying es_ES
dc.subject Activation energy es_ES
dc.subject Fruits es_ES
dc.subject Moisture control es_ES
dc.subject Pressure effects es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Pressure effect on Deep Fat Frying of Apple Chips es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/07373937.2011.560801
dc.relation.projectID info:eu-repo/grantAgreement/EC//AML%2FB7-311-97%2F0666%2F11-0121-FA/ 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 Bravo, J.; Sanjuán Pellicer, MN.; Clemente Polo, G.; Mulet Pons, A. (2011). Pressure effect on Deep Fat Frying of Apple Chips. Drying Technology. 29(4):472-477. doi:10.1080/07373937.2011.560801 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1080/07373937.2011.560801 es_ES
dc.description.upvformatpinicio 472 es_ES
dc.description.upvformatpfin 477 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 29 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 214369 es_ES
dc.contributor.funder European Commission es_ES


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