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Listar por palabra clave "Vacuum"

Mostrando ítems 1-13 de 13

Development of volatile fraction of fresh cut osmotically treated mango during cold storage

Torres Oquendo, Juan Diego; Chiralt, A.; Escriche Roberto, Mª Isabel (Elsevier, 2012-02-15)

[EN] The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric ...
Diseño de sistema de vacío para el tubo de pruebas Hyper-Tube del equipo Hyperloop UPV

Martínez Higueras, Alberto (Universitat Politècnica de València, 2019-09-17)

[ES] Hyperloop es una nueva tecnología en desarrollo que aspira a convertirse en el quinto medio de transporte. Su auge en los últimos años se debe fundamentalmente a la acción de la empresa estadounidense SpaceX, cuyo ...
Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

Fuentes López, Ana; Fernández Segovia, Isabel; Serra Belenguer, Juan Antonio; Barat Baviera, José Manuel (Sage, 2012-06)

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted ...
Estudio de alternativas para la infraestructura tubular de Hyperloop UPV

Espinar Hernández, Beatriz de Silva (Universitat Politècnica de València, 2024-10-17)

[ES] Hyperloop es el ya considerado quinto medio de transporte que combina la velocidad del avión con la comodidad y la frecuencia del tren en un entorno de vacío. Es un sistema que consiste en cápsulas capaces de viajar ...
Estudio de soluciones para el diseño de la red de aguas residuales de las urbanizaciones Playa Marenyet, Playa L Estany y el sector PRR12 en el T.M. de Cullera (Valencia)

Sánchez Taroncher, Joan Gabriel (Universitat Politècnica de València, 2018-06-04)

[EN] The objective of this "Study of solutions for the design of the wastewater network of the Marenyet beach urbanization, l'Estany beach urbanization and the PRR12 sector in the T.M. of Cullera (Valencia) "is to propose, ...
Flexible CuInSe2 photovoltaic cells fabricated by non-vacuum techniques

Samantilleke, Anura Priyajith; Sahal, Mustapha; Ortiz Moya, Laura; Cerqueira, M.F.; Marí Soucase, Bernabé (Elsevier, 2011-08)

In this work, CuInSe 2 based flexible photovoltaic cells have been fabricated completely using non-vacuum low-cost techniques. Thin films were deposited on molybdenum thin foil substrates by electrodeposition using a ...
Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)

Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel; Serra Belenguer, Juan Antonio (Elsevier, 2011-05)

The aim of this work was to study the effect of sodium chloride replacement by potassium chloride on the quality of smoked sea bass, as well as the effect of different types of packaging. Samples were salted with 100% NaCl ...
La adición en la talla escultórica: una propuesta constructiva

Villanueva Martinez, Carlos (Universitat Politècnica de València, 2021-02-25)

[ES] El objeto de este TFG consiste en aplicar conceptos como el de la sostenibilidad y reciclaje en la talla escultórica. Con ello conseguimos dotar a nuestros trabajos de nuevas posibilidades constructivas que revertirán ...
Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L. (Elsevier, 2011-03)

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
Pressure effect on Deep Fat Frying of Apple Chips

Bravo, J.; Sanjuán Pellicer, María Nieves; Clemente Polo, Gabriela; Mulet Pons, Antonio (Taylor & Francis, 2011)

[EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum ...
The infrared radiation and vacuum assisted drying kinetics of flue-cured tobacco leaf and its drying quality analysis

Zhu, Wenkui; Guo, Gaofei; Liu, Chaoxian; Cheng, Liangyuan; Wang, Le (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Dehydration is widely involved in tobacco processing such as tobacco leaf curing, tobacco trip redrying and cut tobacco drying, which plays a key role due to its effect on the physical and chemical quality of tobacco. ...
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

Grau Meló, Raúl; Albarracín Hernández, William; Trinidad Perez, M.; Antequera, Teresa; Barat Baviera, José Manuel (Elsevier, 2011-05)

[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...
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 ...