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Listar por autor "Santacatalina Bonet, Juan Vicente"

Mostrando ítems 1-14 de 14

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 ...
Contribución al estudio de la aplicación de ultrasonidos de alta intensidad en procesos de secado a baja temperatura

Santacatalina Bonet, Juan Vicente (Universitat Politècnica de València, 2016-03-07)

[EN] Dehydration is one of the most commonly used operations in the food industry, and although its aim is to extend the shelf life of foods by reducing their water activity, it could also involve quality degradation. ...
Estudio de la influencia del secado a baja temperatura en la capacidad de rehidratación y en la textura de berenjena y zanahoria

Santacatalina Bonet, Juan Vicente (Universitat Politècnica de València, 2013-04-16)

[ES] La deshidratación representa una operación muy importante en la industria alimentaria. El modo en el que se extrae el agua de los alimentos afecta a la calidad final del producto, por tanto las características de los ...
Impact of applied ultrasonic power on the low temperature drying of apple

Contreras-Ruiz, Marina; Santacatalina Bonet, Juan Vicente; Cárcel Carrión, Juan Andrés; Simal, S.; García Pérez, José Vicente (Elsevier, 2016)

[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 ...
Influence of drying on the retention of olive leaf polyphenols infused into dried apple

Ahmad-Qasem Mateo, Margarita Hussam; Santacatalina Bonet, Juan Vicente; Barrajón-Catalán, Enrique; Micol, Vicente; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente (Springer Verlag (Germany), 2015-01)

[EN] Olive leaf extracts are rich in polyphenolic compounds. Their inclusion by impregnation in food solid matrices could improve the nutritional value and antioxidant capacity of dietary products, such as apple. ...
Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties

Rodríguez, Oscar; Santacatalina Bonet, Juan Vicente; Simal Florindo, Susana; García Pérez, José Vicente; Femenia, Antoni; Rossello Matas, Carmen (Elsevier, 2014-05)

[EN] The effect of drying air temperature and power ultrasound (US) application on the drying curves of apples (var. Granny Smith) and on the quality (total polyphenol (TPC) and flavonoid (FC) contents, the antioxidant ...
Influencia de la aplicación de ultrasonidos de potencia en las cinéticas de secado, el contenido polifenólico y la capacidad antioxidante de manzana (cv. Granny Smith)

Santacatalina Bonet, Juan Vicente; Rodríguez, O.; Riera, E.; Simal, S.; García Pérez, José Vicente (Sociedad Española de Acústica (SEA), 2012)

[EN] The main objective of this study was to evaluate the effect of power ultrasound application on hot air drying kinetics of apple and polyphenol content and the antioxidant capacity of the dried product. For this purpose, ...
Model-based investigation into atmospheric freeze drying assisted by power ultrasound

Santacatalina Bonet, Juan Vicente; Fissore, D.; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio; García Pérez, José Vicente (Elsevier, 2015-04)

Atmospheric freeze drying consists of a convective drying process using air at a temperature below the freezing point of the processed product, and with a very low relative humidity content. This paper focuses on the use ...
Ultrasonic characterization of pork fat crystallization during cold storage

Corona Jiménez, Edith; García Pérez, José Vicente; Santacatalina Bonet, Juan Vicente; Ventanas, Sonia; Benedito Fort, José Javier (Wiley, 2014-05)

[EN] In this work, the feasibility of using ultrasonic velocity measurements for characterizing and differentiating the crystallization pattern in 2 pork backfats (Montanera and Cebo Iberian fats) during cold storage (0 ...
Ultrasonic monitoring of iberian fat crystallization during cold storage

Corona Jimenez, Edith; García Pérez, José Vicente; Santacatalina Bonet, Juan Vicente; Peña Cerveró, Ramón; Benedito Fort, José Javier (IOP Publishing: Conference Series, 2012)

[EN] The aim of this work was to evaluate the use of ultrasonic measurements to characterize the crystallization process and to assess the textural changes of Iberian fat and Iberian ham during cold storage. The ...
Ultrasonic monitoring of lard crystallization during storage

Santacatalina Bonet, Juan Vicente; García Pérez, José Vicente; Corona Jiménez, Edith; Benedito Fort, José Javier (Elsevier, 2011-01)

[EN] This work addresses the use of ultrasonics as a non-destructive technique with which to monitor lard crystallization during cooling and storage. The ultrasonic velocity was measured during both the isothermal ...
Ultrasonically assisted low-temperature drying of desalted codfish

Santacatalina Bonet, Juan Vicente; Guerrero, M.E; García Pérez, José Vicente; Mulet Pons, Antonio; Cárcel Carrión, Juan Andrés (Japanese Society for Food Science and Technology, 2016)

[EN] Low-temperature drying (LTD) constitutes an interesting means of dehydrating foodstuffs, thus preserving the quality of the product. Power ultrasound (US) generates several mechanical effects that could help to shorten ...
Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential

Santacatalina Bonet, Juan Vicente; Rogríguez, Óscar; Simal, S.; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio; García Pérez, José Vicente (Elsevier, 2014-10)

[EN] Low-temperature air drying represents an alternative means to hot air drying of better retaining the sensory, nutritional and functional properties of foods. However, reducing the air temperature to figures below ...
Use of Novel Drying Technologies to Improve the Retention of Infused Olive Leaf Polyphenols

Santacatalina Bonet, Juan Vicente; Ahmad-Qasem Mateo, Margarita Hussam; Barrajón-Catalán, E.; Micol, Vicente; García Pérez, José Vicente; Cárcel Carrión, Juan Andrés (Taylor & Francis, 2015)

The infusion of phenolic extracts in dried fruits constitutes an interesting means of improving their nutritional content. However, drying can affect the further process of impregnation. In this work, different drying ...