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Listar por palabra clave "Orange peel"

Mostrando ítems 1-5 de 5

A thermodynamic model for hot air microwave drying of orange peel

Talens Vila, Clara; Castro Giráldez, Marta; Fito Suñer, Pedro José (Elsevier, 2016-04)

[EN] The citrus juice industry produces a great amount of waste that needs innovation and development to become products. There is a continuous demand to develop innovative approaches for the valorization of citrus by-products ...
New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products

Talens, Clara; Castro Giráldez, Marta; Fito Suñer, Pedro José (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying ...
Nir Spectral Techniques and Chemometrics Applied to Food Processing

Teixeira Badaró, Amanda (Universitat Politècnica de València, 2021-12-20)

[ES] Las técnicas rápidas, no destructivas y libres de químicos tienen una demanda creciente en muchos campos de la industria. Las técnicas de espectroscopia de infrarrojo cercano (NIRS) y imágenes hiperespectrales NIR ...
Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy

Talens Vila, Clara; Castro Giraldez, Marta; Fito Suñer, Pedro José (Elsevier, 2016-03)

[EN] Monitoring moisture and water activity during drying is crucial for process optimization, avoiding inadequate uses of energy. The main objective of this work was to study the dielectric properties of orange peel during ...
Ultrasonic evaluation of the hydration degree of the orange peel

Jimenez, Noe; Picó Vila, Rubén; Camarena Femenia, Francisco; Redondo, Javier; Roig, Bernardino (Elsevier, 2012-05)

The elastic parameters of fruit and vegetables are normally monitored in quality control processes as there is a good correlation to the degrees of firmness, turgidity and humidity. These parameters have been traditionally ...