- -

Listar por palabra clave "Water loss"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por palabra clave "Water loss"

Ordenar por:Orden:Resultados:

  • thumb
    Burst detection in water networks using principal component anlysis 
    Palau Estevan, Carmen Virginia; Arregui de la Cruz, Francisco; Carlos Alberola, María del Mar (American Society of Civil Engineers, 2012)
    The following work presents a multivariate statistical technique applied to the control of water inflows into district metering areas (DMAs) of urban networks. This technique, called principal-component analysis (PCA), ...
  • Icon
    Drying modelling of defrosted pork meat under forced convection conditions 
    Clemente Polo, Gabriela; Bon Corbín, José; Sanjuán Pellicer, María Nieves; Mulet Pons, Antonio (Elsevier, 2011-07)
    Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...
  • Icon
    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 ...
  • Icon
    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 ...