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 ...
[EN] Ultrasound application represents an alternative means of improving heat and mass transfer. This study explored the combined application of ultrasound (US) during both the osmotic dehydration (OD) pretreatment and the ...
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 ...
[EN] A time-domain nuclear magnetic resonance (TD-NMR) method is proposed to quick and easily determine moisture profiles during cheese drying. The method consists of a combined relaxation analysis, where the magnetization ...