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Listar por palabra clave "Pre-Treatment"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por palabra clave "Pre-Treatment"

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    Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying 
    Sharma, Sadhana; Nema, P. H.; Emanuel, N.; Singha, S. (Editorial Universitat Politècnica de València, 2018-09-07)
    [EN] Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich ...
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    Development of Hot-Air Dried Cut Persimmon 
    Igual Ramo, Marta; Castelló Gómez, María Luisa; Roda, Eva; Ortolá Ortolá, Mª Dolores (De GruyterBerkeley Electronic Press, 2011)
    In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study ...
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    Influence of drying method on rehydration kinetics and rehydration capacity of apricot and apple 
    Contreras Monzón, Carolina Ivonne; Martín-Esparza, M.E.; Martínez Navarrete, Nuria (Wiley, 2012-04)
    This study aims to determine the influence of microwave drying coupled with air drying of apricot and apple in terms of the rehydration rate and capacity of dried samples. The microwave power level was 0.4 W/g for apricot ...
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    Native vs photoinduced chemiluminescence in dimethoate determination 
    Catalá Icardo, Mónica; López Paz, José Luis; Choves Barón, Cristina; Pena Badena, A. (ELSEVIER SCIENCE BV, 2012)
    The determination of dimethoate using either its native chemiluminescent (CL) properties or its photoinduced chemiluminescence obtained by irradiation with a 15W low-pressure mercury lamp was studied. Thereby, two flow ...
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    Vacuum Frying: An Alternative to Obtain High-Quality Dried Products 
    Andrés Bello, María Desamparados; García Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2011-06)
    Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the final oil uptake in the product. The product is heated at low pressure thus decreasing the boiling points of the frying oil ...