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Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage

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Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage

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dc.contributor.author Calis-Pérez, Carlos es_ES
dc.contributor.author Domínguez-Niño, Alfredo es_ES
dc.contributor.author Urrea-García, Galo es_ES
dc.contributor.author Luna-Solano, Guadalupe es_ES
dc.date.accessioned 2019-03-22T07:25:26Z
dc.date.available 2019-03-22T07:25:26Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118376
dc.description.abstract [EN] Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed drying was employed as an efficient alternative to fresh cheese; however, in order to achieve the desired shelf life in a product, it is necessary to study different packaging and storage conditions that will depend on the specific characteristics of the product. A design of factorial experiments 23 was adopted, the storage study was carried out for 90 days, studying two qualitative variables: type of packaging and type of atmosphere in the packaging, and one quantitative variable: drying temperature. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Dehydrated cheese es_ES
dc.subject Storage es_ES
dc.subject Water activity es_ES
dc.subject Type of packing es_ES
dc.title Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7609
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Calis-Pérez, C.; Domínguez-Niño, A.; Urrea-García, G.; Luna-Solano, G. (2018). Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 911-918. https://doi.org/10.4995/IDS2018.2018.7609 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7609 es_ES
dc.description.upvformatpinicio 911 es_ES
dc.description.upvformatpfin 918 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7609 es_ES


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