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Listar por autor "Girón Hernández, Lunier Joel"

Mostrando ítems 1-13 de 13

APLICACIÓN DE LA TÉCNICA DE ESPECTROFOTOMETRÍA DE INFRARROJO CERCANO (SW-NIR) PARA LA DETERMINACIÓN DE LA FRESCURA DE CARNE DE POLLO FILETEADA Y ENVASADA

Girón Hernández, Lunier Joel (Universitat Politècnica de València, 2012-01-19)

En el presente trabajo se pretendió desarrollar una técnica de análisis con la finalidad de evaluar el estado de frescura de carne de pollo fileteada y envasada de forma no destructiva mediante el empleo de un método ...
APLICACIÓN DE LAS TÉCNICAS NO DESTRUCTIVAS DE POTENCIOMETRÍA (LENGUA ELECTRÓNICA) Y ESPECTROFOTOMETRÍA DE INFRARROJO CERCANO (SW-NIR) PARA LA CLASIFICACIÓN DE CERDOS DE RAZA IBÉRICA EN FUNCIÓN DEL TIPO DE ALIMENTACIÓN

Girón Hernández, Lunier Joel (Universitat Politècnica de València, 2011-11-24)

En el presente trabajo se utilizaron las técnicas de potenciometríca (lengua electrónica) y análisis de imagen (análisis multiespectral de onda corta que abarca el espectro del infrarrojo cercano (SW-NIR)) con la finalidad ...
Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study

De Jesus De Barros, Carlos Alberto; Hernández-Coronado, Guadalupe; Girón Hernández, Lunier Joel; Barat Baviera, José Manuel; Pagán Moreno, Mª Jesús; Alcañiz Fillol, Miguel; Masot Peris, Rafael; Grau Meló, Raúl (Elsevier, 2014-12)

[EN] The aims of this work were characterized by the physicochemical and microbiological features of dried-cured hams classified by the manufacturer as altered (deep spoilage and swollen) and unaltered, as well as, correlated ...
Comparison of TOF and SL techniques for measuring the volume of food. Effect of food composition and structure

Verdú Amat, Samuel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Girón Hernández, Lunier Joel; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2013-09)

A comparison between the techniques Time of flight (TOF) and Structured Light (SL), for in-line process, was carried out to determine the volume of several food types with different compositions, structures and dimensions; ...
Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

Ivorra Martínez, Eugenio; Sarria-González, Juan Camilo; Girón Hernández, Joel (Czech Academy of Agricultural Sciences, 2020)

[EN] Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision ...
Control of the coffee roasting stage using artificial vision techniques

Sarria-González, Juan Camilo; Ivorra Martínez, Eugenio; Girón-Hernández, Joel (Universidade Federal de Lavras, 2019-03-28)

[EN] Artificial vision techniques were used to evaluate its application in the control of the coffee roasting stage. Coffee samples of Colombia and Castillo varieties were obtained and analyzed by comparing images during ...
Desarrollo de una cala electrónica para la identificación de alteraciones en jamones curados

Rondón Martínez, Angélica Patricia (Universitat Politècnica de València, 2013-11-20)

[ES] Para garantizar la calidad del jamón curado se realizan determinaciones analíticas que deben abarcar sus aspectos más relevantes que condicionan la aceptación o rechazo del consumidor. Un control de calidad importante ...
Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Ivorra Martínez, Eugenio; Girón Hernández, Lunier Joel; Sánchez Salmerón, Antonio José; Verdú Amat, Samuel; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2013-08)

Consumers want fresh food with a long shelf-life, which in 2010, resulted in an important increase in packaged and processed food. This is especially important for fishery products due to their highly perishable nature. ...
Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study

Girón Hernández, Lunier Joel; Gil Sánchez, Luís; Garcia-Breijo, Eduardo; Pagán Moreno, Mª Jesús; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2015-08)

Microbiological contamination in dry-cured ham can occur in the early stages of the process, a large number of microorganisms involved in spoilage can produce alterations in the product. These include non-common odours, ...
Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia

Cortés-Macías, Erika Tatiana; Fuentes López, Cristina; Gentile, Piergiorgio; Girón Hernández, Joel; Fuentes López, Ana (Elsevier, 2022-05)

[EN] Post-harvest methods applied on coffee cherries processing impact the resulting physicochemical characteristics, and the roasting modulates the beans composition, influencing their sensory analysis. Thus, this work ...
Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Grau Meló, Raúl; Sánchez Salmerón, Antonio José; Girón Hernández, Lunier Joel; Ivorra Martínez, Eugenio; Fuentes López, Ana; Barat Baviera, José Manuel (Elsevier, 2011-01)

A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and ...
Preliminary Study using Visible and SW-NIR Analysis for Evaluating the Loss of Freshness in Commercially Packaged Cooked Ham and Turkey Ham

Girón Hernández, Lunier Joel; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Fernández Segovia, Isabel; Barat Baviera, José Manuel; Grau Meló, Raúl (Czech Academy of Agricultural Sciences, 2014-07)

[EN] A non-destructive Vis-NIR spectroscopy (400–1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra ...
Uso de sensores electrónicos para la optimización y control del proceso de elaboración del jamón curado

Girón Hernández, Lunier Joel (Universitat Politècnica de València, 2014-07-29)

La presente tesis doctoral pretende presentar alternativas al sistema de salado tradicional (salado en pila) utilizando el salado en bolsa como alternativa para controlar la cantidad de sal que se utiliza en el proceso y ...