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Thermodynamic model of meat drying by infrarred thermography

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Thermodynamic model of meat drying by infrarred thermography

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Traffano-Schiffo, MV.; Castro Giraldez, M.; Fito Suñer, PJ.; Balaguer-Cuenca, N. (2014). Thermodynamic model of meat drying by infrarred thermography. Journal of Food Engineering. 128:103-110. doi:10.1016/j.jfoodeng.2013.12.024

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82876

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Title: Thermodynamic model of meat drying by infrarred thermography
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] Drying operation is one of the most important unit operations used to preserve meat products. Drying process involves a lot of mechanisms coupled together, and traditional kinetic theory of drying explains part of ...[+]
Subjects: Meat drying model , Thermodynamic model , Infrared thermography
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2013.12.024
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2013.12.024
Thanks:
Author Marta Castro-Giraldez thanks the Campus de Excelencia Internacional VLC/CAMPUS for their support.
Type: Artículo

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