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Listar por palabra clave "Sorption isotherms"

Mostrando ítems 1-13 de 13

Caracterización fisicoquímica, tecnológica y funcional del residuo procedente de la obtención de la bebida vegetal de almendra. Estrategias de valorización.

Duarte Serna, Stevens (Universitat Politècnica de València, 2024-10-09)

[ES] El mercado de bebidas vegetales está experimentando un crecimiento constante debido a la creciente demanda de productos de origen vegetal. Dentro de este mercado, la bebida de almendra, perteneciente al grupo de las ...
Caracterización proximal y estudio de la estabilidad de diferentes materias primas de interés en la preparación de un alimento complementario destinado a la población infantil del departamento del Chocó (Colombia)

OSPINA SANCHEZ, ADRIANA (Universitat Politècnica de València, 2015-11-13)

[ES] En este trabajo se estudiaron diferentes materias primas de interés para la preparación de un alimento complementario destinado a la población infantil del departamento del Chocó (Colombia), entre las que se encuentran ...
Efecto de la humedad y del glicerol en las transiciones de fase de biopolímeros: proteína de guisante y quitosano

Albacete Rodríguez, Cristian (Universitat Politècnica de València, 2013-04-16)

[ES] En este trabajo se ha estudiado el efecto de la humedad (muestras almacenadas a 11,3; 32,8; 43,2; 57,6; 68,9 y 75,3% de humedad relativa) y del contenido en glicerol (0 y 30% p/p respecto al biopolímero) en el ...
Estudio de la estabilidad de ingredientes en polvo obtenidos a partir de la cáscara de naranja mediante el uso de diferentes tecnologías de extracción

García de Ángela Benlloch, Lucía (Universitat Politècnica de València, 2022-10-18)

[EN] The industrialization of the orange produces high amounts of organic waste, which represents an environmental problem. Proper management is important to enable the reduction of waste and related problems, so good use ...
Influencia de la deshidratación en la calidad de diferentes variedades de pimiento. Estudio de las condiciones de almacenamiento

Casa López, Francisco Javier (Universitat Politècnica de València, 2013-11-20)

[ES] El consumo de hortalizas frescas es, sin duda, la mejor forma de beneficiarse de sus propiedades nutricionales, pero su alto contenido en agua hace que sean altamente perecederas y que tengan una vida útil relativamente ...
Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

Duarte, Stevens; Betoret Valls, María Ester; Barrera Puigdollers, Cristina; Seguí Gil, Lucía; Betoret Valls, Noelia (MDPI AG, 2023-07)

[EN] Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of ...
Investigation of influence of pre-treatment and low-temperature on drying kinetics, sorption properties, shrinkage and color of brown seaweeds (Saccharina Latissima)

Tolstorebrov, Ignat; Eikevik, Trygve; Petrova, Inna; Shokina, Yulia; Bantle, Michael (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Drying kinetics of Saccharina latissima (raw and blanched) at low temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture diffusivity coefficient varied due to temperature alterations in the range ...
Modeling of the process of moisture loss during the storage of dried apricots

Miranda, G.; Berna, A.; Bon Corbín, José; Mulet Pons, Antonio (SAGE Publications (UK and US), 2011-10)

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...
Modeling Ultrasonically Assisted Convective Drying of Eggplan

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 ...
Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves

Martínez las Heras, Ruth; Heredia Gutiérrez, Ana Belén; Castelló Gómez, María Luisa; Andrés Grau, Ana María (2014-09)

Moisture sorption isotherms of persimmon leaves were determined at 20, 30 and 40 °C using the standard gravimetric static method over a range of relative humidity from 0.06 to 0.9. The experimental sorption curves were ...
Solar convective drying kinetics and sorption isotherms of Citrus aurantium flowers

El Ferouali, Hicham; Zoukit, Ahmed; Doubabi, Said; Abdenouri, Naji (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Citrus aurantium flowers are high value aromatic and medicinal plants. The storage conditions and quality of dried Citrus aurantium flowers depends on their hygroscopic stability. The equilibrium moisture content was ...
Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds

Franco Ribeiro, Elisa; Carregari Polachini, Tiago; Roberto Locali-Pereira, Adilson; Soares Janzantti, Natália; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Nicoletti, Vania Regina (MDPI AG, 2023-04)

[EN] Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting ...
Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties

MOSQUERA, LUZ HICELA; Moraga Ballesteros, Gemma; Fernández de Córdoba Castellá, Pedro José; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2011-09)

The water content-water activity-glass transition temperature relationships of commercial spray-dried borojó powder, with and without maltodextrin, have been studied as related to changes in color and mechanical properties. ...