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Listar por autor "Mulet Pons, Antonio"

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Acoustic fields of acid suspensions containing cassava bagasse: Influence of physical properties on acoustic attenuation

Carregari-Polachini, Tiago; Mulet Pons, Antonio; Telis-Romero, Javier; Carcel, Juan A. (Elsevier, 2021-06)

[EN] The effects produced by high-intensity ultrasound application during the acid pretreatment of biomass can enhance its later conversion into bioethanol. Therefore, it is interesting to evaluate how residues,such as ...
Air- borne ultrasonic application in the drying of grape skin: Kinetic and quality considerations

Cruz, L.; Clemente Polo, Gabriela; Mulet Pons, Antonio; Ahmad-Qasem Mateo, Margarita Hussam; Barrajón-Catalán, E.; García Pérez, José Vicente (Elsevier, 2016)

[EN] The aim of this work was to address the air-borne application of power ultrasound in the convective drying of grape skin, a by-product of winemaking. For that purpose, convective drying experiments were carried out ...
Airborne power ultrasound for drying process intensification at low temperatures: Use of a stepped-grooved plate transducer

Andrés, R. R.; Riera, E.; Gallego-Juárez, J.A; Mulet, A.; Garcia-Perez, J.V.; Carcel, Juan A. (Taylor & Francis, 2021-03-17)

[EN] The recent development of a novel family of power ultrasonic transducers with extensiveradiating surfaces represents a step forward in the implementation of new airborne powerultrasonic (APU) technologies for drying ...
An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide

Ortuño Cases, Carmen; Martinez Pastor, Maria Teresa; Mulet Pons, Antonio; Benedito Fort, José Javier (Elsevier, 2012-07)

[EN] The effect of ultrasound on the SC-CO2 inactivation kinetics of E. coli at different pressures (100, 225, 290 and 350 bar; 36 degrees C), temperatures (31 degrees C, 36 degrees C and 41 degrees C; 225 bar) and varying ...
Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface

Moreno, C.; Brines, C.; Mulet Pons, Antonio; Rosselló, C.; Cárcel Carrión, Juan Andrés (Taylor & Francis, 2017)

[EN] Atmospheric freeze drying (AFD) yields products of a similar quality to the conventional vacuum freeze-drying technique, but reduces the operating cost. However, it involves very low drying rates. The sample ...
Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae

Ortuño Cases, Carmen; Martinez Pastor, Maria Teresa; Mulet Pons, Antonio; Benedito Fort, José Javier (Elsevier, 2013-05)

[EN] The objective of the study was to analyze the influence of high power ultrasound (HPU) on the supercritical carbon dioxide (SC-CO2) inactivation kinetics of Saccharomyces cerevisiae and to determine the effect of the ...
Atmospheric freeze drying assisted by power ultrasound

Santacatalina Bonet, Juan Vicente; Cárcel Carrión, Juan Andrés; Simal, S.; García Pérez, José Vicente; Mulet Pons, Antonio (IOP Publishing: Conference Series, 2012)

[EN] Atmospheric freeze drying (AFD) is considered an alternative to vacuum freeze drying to keep the quality of fresh product. AFD allows continuous drying reducing fix and operating costs, but presents, as main ...
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 de la aplicación de ultrasonidos de potencia en el secado convectivo de alimentos

García Pérez, José Vicente (Universitat Politècnica de València, 2008-05-06)

Una de las principales limitaciones del secado convectivo es la baja velocidad de secado. La aplicación de ultrasonidos de potencia puede aumentar la velocidad de secado sin producir un aumento significativo de la temperatura ...
Contribución al estudio de la fritura al vacío: deshidratación de rodajas de manzana

Bravo Vasquez, Juan Eduardo (Universitat Politècnica de València, 2008-10-22)

En la fritura al vacío, el alimento se procesa a presión subatmosférica en un sistema cerrado, lo que permite disminuir la temperatura de ebullición del agua y, por tanto, la temperatura de fritura. Además de un menor ...
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 ...
Desarrollo y aplicación de un sistema en continuo para la inactivación de microorganismos mediante fluidos supercríticos asistidos por ultrasonidos de potencia

Paniagua Martínez, Ingrid (Universitat Politècnica de València, 2018-06-29)

Thermal treatments are used to extend the shelf life of food. However, these methods, which use high temperatures, may alter the sensory and nutritional properties of food. Therefore, along with the demand of consumers of ...
Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442

Rodrigues,S.; Silva, Luis C. A.; Mulet Pons, Antonio; Carcel Carrión, Juan Andrés; Fernandes, Fabiano A.N. (Elsevier, 2018)

[EN] This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried ...
Détermination des isothermes de sorption de l eau des abricots et raisins

Mulet Pons, Antonio (Université de Technologie chimique et de métallurgie (Sofia, Bulgarie), 2011)

[EN] Sorption isotherms determination of apricots and raisins. Sorption isotherms are an important information source in order to establish the stability of food products and their storage conditions. This work addresses ...
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 ultrasound on drying kinetics of El Henna leaves (Lawsonia inermis)

Bennaceur, Said; Bennamoun, Lyes; Mulet Pons, Antonio; Draoui, Belkacem; Cárcel Carrión, Juan Andrés (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] In this work the influence of some process variable on drying rate of henna leaves was studied. For this reason, henna leaves were dried (1 m/s) with and without ultrasound application at three temperatures, 40, 50 ...
Effect of ultrasound on henna leaves drying and extraction of lawsone: Experimental and modeling study

Bennaceur, Said; Berreghioua, Abdelaziz; Bennamoun, Lyes; Mulet Pons, Antonio; Draoui, Belkacem; Abid, Mostafa; Carcel, Juan A. (MDPI AG, 2021-03)

[EN] The effect of drying temperature and the application of ultrasound on drying kinetics of Lawsonia inermis (henna) leaves and the extraction of lawsone from the dried samples was addressed. Indeed, henna leaves were ...
Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel

do Nascimento, Elisabete M. G. C.; Mulet Pons, Antonio; Ramirez Ascheri. José Luis; Piler de Carvalho, Carlos Wanderlei; Cárcel Carrión, Juan Andrés (Elsevier, 2016)

[EN] The aim of this study was to evaluate the effect of temperature and ultrasound application on drying kinetics and antioxidant potential of passion fruit peel. To this end, drying experiments (1 ms1) were carried out ...
Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products

García Pérez, José Vicente; PRADOS PEDRAZA, MARTA DE; Martínez-Escrivá, G; GONZÁLEZ, REMEDIOS; Mulet Pons, Antonio; Benedito Fort, José Javier (Elsevier, 2015)

Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing ...