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Listar por palabra clave "Water content"

Mostrando ítems 1-15 de 15

Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

Telis, V. R. N.; Martínez Navarrete, Nuria (Elsevier, 2010-06)

Physicochemical and structural properties of grapefruit juice powder were studied as affected by water activity. Powdered juice was obtained by freeze-drying and equilibrated at different water vapor pressure atmospheres ...
Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Castro Giráldez, Marta; Fito Suñer, Pedro José; Fito Maupoey, Pedro (Elsevier, 2011-05)

[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated Granny Smith apples. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30 degrees ...
Effect of water content on the dynamic measurement of dielectric properties of food snack pellets during microwave

Gutiérrez Cano, José Daniel; Hamilton, Ian E.; Catalá Civera, José Manuel; Bows, John; Penaranda-Foix, Felipe L. (Elsevier, 2018)

[EN] The evolution of dielectric properties of starch-based food pellets with different moisture contents was measured during microwave expansion to determine the effect of water content on the expansion dynamics. Dynamic ...
Glass transition and dynamics in BSA-water mixtures over wide ranges of composition studied by thermal and dielectric techniques

Panagopoulou, A.; Kyritsis, A.; Sabater i Serra, Roser; Gómez Ribelles, José Luís; Shinyashiki, N.; Pissis, P. (Elsevier, 2011)

Protein-water dynamics in mixtures of water and a globular protein, bovine serum albumin (BSA), was studied over wide ranges of composition, in the form of solutions or hydrated solid pellets, by differential scanning ...
Identificación de las etapas de secado durante el proceso de liofilización

Cabrera Gómez, Adrián (Universitat Politècnica de València, 2016-09-09)

[ES] La liofilización es una técnica empleada en la deshidratación de alimentos que proporciona productos con una elevada estabilidad, comodidad de manejo, facilidad de transporte y almacenamiento, así como con un alto ...
Impacts of air drying and DIC pretreatments on textural properties of frozen/thawed apple fruits

Ben Haj Said, L.; Bellaga, Sihem; Allaf, K. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] This research work is about dehydrofreezing assisted by DIC treatment as an innovative conservation process of apple fruits. Samples previously dehydrated and DIC treated were frozen at -30 °C and at two different ...
Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

Moraga Ballesteros, Gemma; Talens Oliag, Pau; Moraga Ballesteros, María José; Martínez Navarrete, Nuria (Elsevier, 2011-10)

[EN] The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and ...
Influencia de la composición y de la temperatura de secado en la calidad de un producto de naranja liofilizado. Propuesta de un modelo mecanístico para la modelización de la cinética del proceso

Uscanga Ramos, Mariana Aziyadé (Universitat Politècnica de València, 2022-02-28)

[ES] Existen muchos estudios que relacionan el consumo regular de frutas con importantes beneficios para la salud. Esto es debido a la gran cantidad de fibra, vitaminas y otros compuestos bioactivos presentes en ellas, los ...
Mejora de las condiciones de liofilización para la obtención de fruta en polvo

Alted Hurtado, Luis (Universitat Politècnica de València, 2015-09-02)

[ES] La liofilización es una técnica de eliminación de agua que permite la obtención de productos de muy alta calidad. El proceso de secado por liofilización se inicia con una etapa conductiva (secado primario) donde el ...
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 ...
Molecular mobility in biodegradable poly(e-caprolactone)/poly(hydroxyethyl acrylate) networks

Sabater i Serra, Roser; Kyritsis, A.; Escobar Ivirico, J.L.; Gómez Ribelles, José Luís; Pissis, P.; Salmerón Sánchez, Manuel (SPRINGER, 2011)

[EN] Poly( ε -caprolactone)/poly(hydroxyethyl acrylate) networks have been investigated by thermally stimulated depolarization currents (TSDC) and differential scanning calorimetry (DSC). The introduction of hydrophilic ...
Multitemporal Thermal Analysis to Detect Moisture on a Building Façade

Lerma García, José Luis; Cabrelles López, Miriam; Portalés Ricart, Cristina (Elsevier, 2011-05)

It is well known that the content of water does affect materials behaviour and may cause important damages to buildings, including structural deterioration. Thermography is a non-intrusive imaging technique that allows the ...
Relaciones humedad-actividad del agua-temperatura de transmisión vítrea del zumo de naranja liofilizado a diferente temperatura

Moreno López, Luis Jorge (Universitat Politècnica de València, 2019-10-25)

[ES] Las frutas son alimentos imprescindibles para una dieta sana y equilibrada. Esto se debe a su riqueza en compuestos bioactivos, que parecen aportar beneficios para la salud. Sin embargo, el consumo ...
Thermodynamic approach to equilibrium isotherms in salted structured food

Fito, P.; Fito Suñer, Pedro José; Betoret Valls, Noelia; Argüelles Foix, Angel Luís; Chenoll Cuadros, Maria de la Creu (Wiley, 2011-06)

[EN] Some foods are preserved by salting in NaCl saturation conditions (fish, meat and some vegetables). It is known that the polyphasic and multicomponent character of foods plays a basic role in defining equilibrium ...
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. ...