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Aplicación de tecnologías emergentes en el salado de carne. Influencia de la aplicación de ultrasonidos en la distribución de sal

Wu Deng, Shu Ying (Universitat Politècnica de València, 2020-07-30)

[ES] El salado es una técnica que se lleva aplicando para la conservación de los alimentos desde la antigüedad, especialmente en producto cárnicos. La adición de sal disminuye la actividad del agua (aw) permitiendo que el ...
Mass transfer dynamics during brining of rabbit meat

Wang, Z.; He, Z.; Li, H. (Universitat Politècnica de València, 2017-12-28)

[EN] As a traditional processing method, brining is a preliminary, critical and even essential process for many traditional rabbit meat products in China. The aim of this work was to investigate mass transfer of rabbit ...
Study of the cheese salting process by dielectric properties at microwave frequencies

Velazquez-Varela, Jose; Castro Giraldez, Marta; Cuibus, Lucian; Tomás-Egea, Juan Ángel; Socaciu, C.; Fito Suñer, Pedro José (Elsevier, 2018)

[EN] The salting process involves complex phenomena that affect the overall quality of cheese due to its effect on water activity and induced biochemical changes. The permittivity of cheese was analysed throughout the ...

Mostrando ítems 1-3 de 3