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Analysis of local head losses in microirrigation lateral connectors based on machine learning approaches

Martí Pérez, Pau Carles; Shiri, Jalal; Roman Alorda, Armando; Turegano Pastor, José Vicente; Royuela, Alvaro (Springer-Verlag, 2023-11)

[EN] The presence of emitters along the lateral, as well as of connectors along the manifold, causes additional local head losses other than friction losses. An accurate estimation of local losses is of crucial importance ...
Fiber from tangerine juice industry

Marti, N.; Saura, D.; Fuentes, E.; Lizama Abad, Victoria; Garcia, E.; Mico-Ballester, M. J.; Lorente, J. (Elsevier, 2011)

The four main tangerine varieties (Oroval, Hernandina, Fortuna and Clemenville) processed in the Mediterranean region were analyzed for juice yield, diverse by-products obtained in industrial processing (peel, core and ...
In-line Application of Visible and Near-Infrared Diffuse Reflectance Spectroscopy to Identify Apple Varieties

Cortes-Lopez, Victoria; Cubero-García, Sergio; BLASCO IVARS, JOSE; Aleixos Borrás, María Nuria; Talens Oliag, Pau (Springer-Verlag, 2019)

[EN] One of the most studied techniques for the non-destructive determination of the internal quality of fruits has been visible and nearinfrared (VIS-NIR) reflectance spectroscopy. This work evaluates a new non-destructive ...
Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review

Cortes-Lopez, Victoria; BLASCO IVARS, JOSE; Aleixos Borrás, María Nuria; Cubero-García, Sergio; Talens Oliag, Pau (Elsevier, 2019)

[EN] Background: The increasing demand for quality assurance in agro-food production requires sophisticated analytical methods for in-line quality control. One of these techniques is visible and near-infrared (VIS-NIR) ...
Ultrasonic assessment of fresh cheese composition

Telis Romero, Javier; Vaquiro, Henry A.; Bon Corbín, José; Benedito Fort, José Javier (Elsevier, 2011-03)

[EN] Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b ...

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