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Listar por autor "Bon Corbín, José"

Mostrando ítems 1-20 de 48

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Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

Contreras-Ruiz, Marina; Benedito Fort, José Javier; Bon Corbín, José; Garcia-Perez, J.V. (Elsevier, 2018)

[EN] Mild thermal treatments could be considered a feasible technique with which to improve the texture of dry-cured ham. This study explores the feasibility of using power ultrasound (PuS) to intensify heat transfer during ...
Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility

Sanchez-Torres, E.A.; Abril-Gisbert, Blanca; Benedito Fort, José Javier; Bon Corbín, José; Toldrà, M.; Parés, D.; Garcia-Perez, J.V. (Elsevier, 2022-05)

[EN] Nowadays, there is increasing interest in developing strategies for the efficient and sustainable use of animal byproducts, such as pork liver. In order to stabilize the product, a prior dehydration stage may be ...
Análisis de los mecanismos de transferencia de materia y calor en el secado convectivo de hígado de cerdo asistido por ultrasonidos de potencia

Szmaj Aguilar, Jaroslaw (Universitat Politècnica de València, 2023-05-11)

[ES] El hígado de cerdo posee alto valor proteico y es rico en vitaminas y minerales, elementos que lo convierten en un importante producto alimenticio y es objeto de múltiples investigaciones dirigidas a su valorización ...
Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

Umaña, Mónica; Llull, Laura; Bon Corbín, José; Eim, Valeria Soledad; Simal, Susana (MDPI AG, 2022-12)

[EN] The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh ...
Cinética de secado de tomillo

da Rocha, Ronicely P.; Melo, Evandro de C.; Bon Corbín, José; Berbert, Pedro A.; Donzeles, Sérgio M. L.; Tabar, Jon A. (Departamento de Engenharia Agrícola - UFCG, 2012)

[EN] This work aimed to study the drying kinetics of thyme and subsequent adjustment of different mathematical models to the experimental data and to determine the effective diffusivity and the activation energy. In order ...
Computational modeling of internally cooled wet (ICW) electrodes for radiofrequency ablation: Impact of rehydration, thermal convection and electrical conductivity

Trujillo Guillen, Macarena; Bon Corbín, José; Berjano, Enrique (Taylor & Francis, 2017)

[EN] Purpose: (1) To analyse rehydration, thermal convection and increased electrical conductivity as the three phenomena which distinguish the performance of internally cooled electrodes (IC) and internally cooled wet ...
Computer modeling of an impedance-controlled pulsing protocol for RF tumor ablation with a cooled electrode

Trujillo Guillen, Macarena; Bon Corbín, José; Rivera Ortun, María José; Burdio, Fernando; Berjano, Enrique (Taylor & Francis, 2016)

[EN] Purpose: To develop computer models to mimic the impedance-controlled pulsing protocol implemented in radiofrequency (RF) generators used for clinical practice of radiofrequency ablation (RFA), and to assess the ...
CONTRIBUCION AL ESTUDIO DE LA INTENSIFICACION DEL PROCESO DE SECADO DE TOMILLO (Thymus Vulgaris L.): APLICACIÓN DE ULTRASONIDOS DE POTENCIA Y SECADO INTERMITENTE

Rodríguez Cortina, Jader (Universitat Politècnica de València, 2013-07-24)

El secado por aire caliente es el método de conservación más utilizado en la transformación de productos agroalimentarios. Debido al alto contenido agua que contiene los productos de origen natural, el proceso de secado ...
Contribución al estudio y optimización del secado intermitente: aplicación al secado de mango (Mangifera indica L var. Tommy Atkins)

Vaquiro Herrera, Henry Alexander (Universitat Politècnica de València, 2009-09-02)

La tecnología del secado intermitente ha sido empleada con el fin de mejorar la calidad y minimizar el consumo energético en el secado de materiales sensibles al calor y donde la cinética está controlada por mecanismos de ...
Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber

Gómez, J.; Sanjuán Pellicer, María Nieves; Arnau, J.; Bon Corbín, José; Clemente Polo, Gabriela (Elsevier, 2017)

[EN] The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in Semimembranosus pork muscle during curing was studied at different temperatures. Nitrate and water diffusion were modelled ...
Distribución de temperaturas (Cilindro)

Bon Corbín, José (Universitat Politècnica de València, 2008-01-09)

La figura muestra la distribución de temperaturas en un cilindro finito, con material homogéneo e isótropo, sin resistencia externa
Drying modelling of defrosted pork meat under forced convection conditions

Clemente Polo, Gabriela; Bon Corbín, José; Sanjuán Pellicer, María Nieves; Mulet Pons, Antonio (Elsevier, 2011-07)

Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...
Efecto de la contracción en la cinética de secado de músculos de jamón

Clemente Polo, Gabriela (Universitat Politècnica de València, 2008-07-23)

El objetivo de la tesos fue determinar la influencia de la contracción y de la resistencia extema a la transferencia de materia en las cinéticas de deshidratación de músculos del jamón. Para ello, se eligieron dos músculos ...
Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production

Reis de Carvalho, Gisandro; Carregari-Polachini, Tiago; Darros-Barbosa, Roger; Bon Corbín, José; Telis Romero, Javier (Elsevier, 2018-07)

[EN] Barley malt production comprises three main steps: steeping, germination, and drying. Ultrasound technology has been widely studied to find ways to improve mass transfer in food processes and, consequently, to reduce ...
Effect of temperature on nitrite and water diffusion in pork meat

Gómez Salazar, Julián Andrés; Sanjuán Pellicer, María Nieves; Bon Corbín, José; Arnau, J.; Clemente Polo, Gabriela (Elsevier, 2015-03)

[EN] Nitrites are important food additives. The nitrite movement in meat is assumed to occur by means of a diffusion process. The objective of this study was to investigate the effect of temperature on nitrite and water ...
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

Lespinard, A.R; Bon Corbín, José; Cárcel Carrión, Juan Andrés; Benedito Fort, José Javier; Mascheroni, Rodolfo H. (Springer Verlag (Germany), 2015-01)

The main aim of this work was to assess the influence of the application of power ultrasound during blanching of mushrooms (60 90 °C) on the shrinkage, heat transfer, and quality parameters. Kinetics of mushroom shrinkage ...
Estimación coeficiente global de transferencia de calor

Bon Corbín, José (Universitat Politècnica de València, 2008-01-25)

La figura muestra la distribución de temperaturas a lo largo de un intercambiador de calor de doble tubo en paralelo y la distribución del coeficiente global de transferencia de calor
Experimental and computational model approach to assess the photothermal effects in transparent nanocrystalline yttria stabilized zirconia cranial implant

Cano-Velázquez, Mildred S.; Bon Corbín, José; Llamazares, M.; Camacho-López, Santiago; Aguilar, Guillermo; Hernández-Cordero, Juan; Trujillo Guillen, Macarena (Elsevier, 2022-06)

[EN] Background and objective: In the last few years, we have been exploring the use of transparent nanocrystalline yttria-stabilized zirconia (nc-YSZ) ceramics as a biomedical transparent cranial implant, referred as the ...
Influence of drying air velocity on the chemical composition of essential oil from lemon grass

Rocha, Ronicely Pereira; Melo, Evandro de Castro; Demuner, Antonio Jacinto; Radünz, Lauri Lourenço; Bon Corbín, José (International Research Journals, 2011)

[EN] Lemon grass (Cymbopogon citratus (D.C.) Stapf) is widely cultivated in Brazil and utilized for medicinal and industries purposes. The chemical composition of its essential oil is wide, but it has three main components: ...
INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY

Rodríguez Cortina, Jader; Mulet Pons, Antonio; Bon Corbín, José (Elsevier, 2014-04)

[EN] Hot air drying is an energy intensive process and can affect bioactive components. A common method of food drying is in a fixed bed. The application of high-intensity ultrasound could constitute a way of improving ...