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Impact of applied ultrasonic power on the low temperature drying of apple

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Impact of applied ultrasonic power on the low temperature drying of apple

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Contreras-Ruiz, M.; Santacatalina Bonet, JV.; Carcel Carrión, JA.; Simal, S.; García Pérez, JV. (2016). Impact of applied ultrasonic power on the low temperature drying of apple. Ultrasonics Sonochemistry. 28:100-109. doi:10.1016/j.ultsonch.2015.06.027

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/98786

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Title: Impact of applied ultrasonic power on the low temperature drying of apple
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving the nutritional properties of fresh foods better than conventional drying, but it is a time-consuming operation. Power ultrasound ...[+]
Subjects: Drying kinetics , Dehydration , Power ultrasound , Modeling , Quality
Copyrigths: Cerrado
Source:
Ultrasonics Sonochemistry. (issn: 1350-4177 )
DOI: 10.1016/j.ultsonch.2015.06.027
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ultsonch.2015.06.027
Thanks:
The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO) and the European Regional Development Fund (ERDF) for the project DPI2012-37466-CO3-03 and the FPI fellowship ...[+]
Type: Artículo

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