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Listar por autor "Gómez Salazar, Julián Andrés"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por autor "Gómez Salazar, Julián Andrés"

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    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 ...
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    Modeling of sodium nitrite and water transport in pork meat 
    Gómez, J.; Sanjuán Pellicer, María Nieves; Arnau, J.; Bon Corbín, José; Clemente Polo, Gabriela (Elsevier, 2019-05)
    [EN] Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite: three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical (the ...
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    Modelización de las cinéticas de difusión de nitrato de sodio y nitrito de sodio durante el curado de carne 
    Gómez Salazar, Julián Andrés (Universitat Politècnica de València, 2013-02-07)
    RESUMEN El sector cárnico es uno de los cinco primeros sectores industriales de España. Dentro del sector cárnico la industria productora de jamones y paletas curados y cocidos y fiambres cocidos, representa la línea ...
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    Review of mathematical models to describe the food salting process 
    Gómez Salazar, Julián Andrés; Clemente Polo, Gabriela; Sanjuán Pellicer, María Nieves (Federación de Asociaciones de Ingenieros Industriales de España (FAIIE)Universidad Nacional de Colombia, 2015-04)
    [EN] Salting and subsequent curing are part of the traditional processing method used in the meat and fish industry. Different preserving agents (sodium chloride, nitrite, nitrate, among others) are added in this process. ...