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 ...
Igual Ramo, Marta; García Martínez, Eva María; Martín-Esparza, M.E.; Martínez Navarrete, Nuria(Elsevier, 2012-07)
Apricots can be considered as a good source of phenolic compounds, which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. ...
The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...
García Pérez, José Vicente; Ozuna López, César; Ortuño Cases, Carmen; Cárcel Carrión, Juan Andrés; Mulet Pons, Antonio(Taylor & Francis, 2011)
[EN] Modeling constitutes a fundamental tool with which to analyze the influence of ultrasound on mass transfer phenomena during drying. In this work, the study of the effect of power ultrasound application on the drying ...