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Listar por palabra clave "Air drying"

Mostrando ítems 1-8 de 8

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 ...
Análisis del proceso de estabilización de un snack de manzana funcional con efecto probiótico

Cortés Munar, Gina Paola (Universitat Politècnica de València, 2013-11-06)

[ES] Estudios previos corroboran la posibilidad de obtener un snack con efecto probiótico a partir de manzana por impregnación a vacío y estabilizado por diferentes técnicas. Con la finalidad de garantizar la supervivencia ...
Effects of drying and pretreatment on the nutritional and functional quality of raisins

Carranza Concha, José; Benlloch Tinoco, María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2012-04)

The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, ...
Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

Calabuig-Jiménez, Laura; Hinestroza-Còrdoba, Leidy Indira; Barrera Puigdollers, Cristina; Seguí Gil, Lucía; Betoret Valls, Noelia (MDPI AG, 2022-02)

[EN] Promoting a circular economy through valorisation of food processing waste into functional ingredients is a challenge today. The combination of hot air drying with milling is a cheap and highly available option for ...
Influence of drying method on rehydration kinetics and rehydration capacity of apricot and apple

Contreras Monzón, Carolina Ivonne; Martín-Esparza, M.E.; Martínez Navarrete, Nuria (Wiley, 2012-04)

This study aims to determine the influence of microwave drying coupled with air drying of apricot and apple in terms of the rehydration rate and capacity of dried samples. The microwave power level was 0.4 W/g for apricot ...
Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

Duarte, Stevens; Betoret Valls, María Ester; Barrera Puigdollers, Cristina; Seguí Gil, Lucía; Betoret Valls, Noelia (MDPI AG, 2023-07)

[EN] Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of ...
Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions

Duarte, Stevens; Betoret Valls, María Ester; Betoret Valls, Noelia (MDPI AG, 2024-03)

[EN] Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material ...
Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits

Mayor López, Luis; Moreira, R.; Sereno, A. M. (Elsevier, 2011-03)

The aim of this work was to study the changes in volume, density, porosity and shape factors of pumpkin tissue during osmotic dehydration (OD) and air drying (AD). Pumpkin cylinders with length/diameter ratio of 5/3 were ...