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Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José (Elsevier, 2018-12)

[EN] Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and ...
New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Colom Palero, Ricardo José; Talens Oliag, Pau; Fito, Pedro J. (Elsevier, 2021-03)

[EN] Biochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative and other processes, explain the quality and safety state of meat. In this sense, the value of the ...
Study of the hot air drying process of chicken breast by non-invasive techniques

Tomás Egea, Juan Ángel; Castro Giráldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work ...

Mostrando ítems 1-3 de 3