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Listar por palabra clave "Drying kinetics"

Mostrando ítems 1-20 de 25

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Aplicación de campos eléctricos moderados (MEF) y pulsos eléctricos de alta intensidad (PEF) en la deshidratación de alimentos

Serrano García, Sara (Universitat Politècnica de València, 2020-07-30)

[ES] La deshidratación constituye una de las operaciones básicas más importantes en la industria alimentaria. Sin embargo, los métodos tradicionales de secado, a pesar de crear alimentos seguros, pueden dan lugar a la ...
Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures

Llavata-Cabrero, Beatriz; Picinelli, A.; Simal, S.; Carcel, Juan A. (Elsevier, 2022-10-30)

[EN] Apple pomace, the by-product of the cider industry, contains a high content of antioxidant compounds and dietary fiber. Drying would allow its preservation for a later use. The aim of this study was to evaluate the ...
Combined Drying Technologies for High-Quality Kiwifruit Powder Production

Benlloch Tinoco, María; Moraga Ballesteros, Gemma; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2013-12)

Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. ...
Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin

Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte; Carcel, Juan A. (John Wiley & Sons, 2021-03-30)

[EN] BACKGROUND: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. ...
Convective air drying of brown seaweed Bifurcaria bifurcata in thin layer configuration

Arufe-Vilas, Santiago; Sineiro, Jorge; Chenlo, Francisco; Moreira, Ramón (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Air drying kinetics of Bifurcaria bifurcata brown seaweed at 35, 50, 60 and 75°C were determined. Experimental drying data were modelled using two-parameter Page model (n, k). Page parameter n was constant (1.28) at ...
Dendrometric characterization of corn cane residues and drying models in natural conditions in Bolivar Province (Ecuador)

Gaibor Chávez, J.; Pérez Pacheco, Sergio; Velázquez Martí, Borja; Niño Ruiz, Zulay Marina; Domínguez Narváez, V. (Elsevier, 2016-02)

[EN] The use of biomass raw material from agricultural areas is a challenge for Ecuatorian government. However there is lack information about surveying systems and processing in its height and weather conditions. The ...
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 ...
Drying kinetics of cellulose nanofibers suspensions

Al Zaitone, Belal (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Cellulose nanofibers (CNF) is used in various pharmaceutical applications due to its unique characteristics i.e., biodegradability, mechanical and biological properties. CNF is often produced by spray drying process, ...
Effect of processing on the drying kinetics and functional value of dried apricot

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. ...
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Vega-Galvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; García Segovia, Purificación; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia (Elsevier, 2012-05-01)

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, ...
Estudio de las etapas de secado y cocción para la obtención de arroz tipo "senia" de rápida cocción

Santamaría González, Joselyn (Universitat Politècnica de València, 2018-01-16)

[EN] Several studies have established the soaking, precooking and drying of rice as common pretreatments to obtain a wide range of fast cooking products. Drying as a unit operation is one of the critical steps obtaining ...
Estudio del efecto de la temperatura en la cinética de secado y la calidad de la fibra de subproductos del kiwi

Gómez Ramos, Lucía (Universitat Politècnica de València, 2021-07-29)

[EN] En la UE el desperdicio de alimentos en frutas y verduras es del 46% y disminuirlo es uno de los retos centrales. La valorización de subproductos agroalimentarios puede ser una solución efectiva para reducir el ...
Evaluación del punto final de la liofilización en pulpa de naranja

Maleno Berenguer, Francisco Javier (Universitat Politècnica de València, 2019-10-14)

[ES] Las frutas son un alimento fundamental para llevar una dieta sana y equilibrada, sin embargo, se consideran alimentos perecederos por su alto contenido en agua. Gracias al desarrollo de diferentes tecnologías para el ...
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 ...
Impact of shelf temperature on freeze-drying process and porosity development

Egas Astudillo, Luis Alberto; Silva Espinoza, Marilú Andrea; Uscanga Ramos, Mariana Aziyadé; Martínez Navarrete, Nuria; Camacho Vidal, Mª Mar (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The freeze-drying kinetics and the superficial porosity development of grapefruit puree. The impact of biopolymers addition (gum Arabic and bamboo fiber) and to apply (40 ºC) or not shelf temperature (room temperature) ...
Influence of air temperature on drying kinetics and antioxidant potential of olive pomace

Ahmad-Qasem Mateo, Margarita Hussam; Barrajón Catalán, Enrique; Micol, Vicente; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente (Elsevier, 2013-12)

This work aims to evaluate the influence of olive pomace drying (a solid by-product of the olive oil industry) on both antioxidant potential and drying kinetics. The two main fractions of olive pomace (pits, PI and pulps ...
Influencia de la temperatura en la cinética de secado y la calidad de la fibra de subproductos de la alcachofa

Rubio Vidal, Blanca (Universitat Politècnica de València, 2021-07-30)

[ES] La alcachofa es un alimento beneficioso que ayuda a frenar el envejecimiento de las células. Posee fitoesteroles que controlan los niveles de colesterol y triglicéridos en sangre, y también flavonoides que actúan como ...
Investigation of influence of pre-treatment and low-temperature on drying kinetics, sorption properties, shrinkage and color of brown seaweeds (Saccharina Latissima)

Tolstorebrov, Ignat; Eikevik, Trygve; Petrova, Inna; Shokina, Yulia; Bantle, Michael (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Drying kinetics of Saccharina latissima (raw and blanched) at low temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture diffusivity coefficient varied due to temperature alterations in the range ...
Mejora de las condiciones de liofilización para la obtención de fruta en polvo

Alted Hurtado, Luis (Universitat Politècnica de València, 2015-09-02)

[ES] La liofilización es una técnica de eliminación de agua que permite la obtención de productos de muy alta calidad. El proceso de secado por liofilización se inicia con una etapa conductiva (secado primario) donde el ...
Optical and mechanical properties of cocona chips as affected by the drying process

Agudelo Sterling, Claudia Marcela; Igual Ramo, Marta; Talens Oliag, Pau; Martínez Navarrete, Nuria (Elsevier, 2015-07)

[EN] The effect of the application of a pre-osmotic treatment to obtain hot air dried cocona(Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical andmechanical properties of cocona chips ...