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dc.contributor.author | Merone, D. | es_ES |
dc.contributor.author | Colucci, D. | es_ES |
dc.contributor.author | Fissore, D. | es_ES |
dc.contributor.author | Sanjuán Pellicer, María Nieves | es_ES |
dc.contributor.author | Carcel, J. A. | es_ES |
dc.date.accessioned | 2024-02-07T19:02:31Z | |
dc.date.available | 2024-02-07T19:02:31Z | |
dc.date.issued | 2020-10 | es_ES |
dc.identifier.issn | 0260-8774 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/202402 | |
dc.description.abstract | [EN] The atmospheric freeze-drying process can be significantly accelerated using power ultrasound. This paper aims to investigate the effects of this technology on the global energy consumption of the process and its environmental impact. Apple, carrot and eggplant were chosen as representative products because of their different internal structure and water content. A mathematical model of an industrial scale plant was developed to simulate in silico the atmospheric ultrasound-assisted freeze-drying process; model parameters were tuned according to the results obtained in a pilot-scale unit. Life Cycle Assessment (LCA) was used to gain an insight into the environmental impact of the process. The results showed that, when ultrasound is applied, the total energy consumption of the whole process can be reduced by up to 70%, while the LCA analysis proved there were reductions of between 58 and 82% depending on the product for every impact category. The moisture removal unit (dehumidifier) has been highlighted as the most critical stage. The internal structure of the product dramatically affects both the energy consumption of the process and, accordingly, the environmental impact | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support of INIA-ERDF throughout project RTA2015-00060-C04-02. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Atmospheric freeze-drying | es_ES |
dc.subject | Ultrasonic | es_ES |
dc.subject | Process modeling | es_ES |
dc.subject | Life cycle assessment | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Energy and environmental analysis of ultrasound-assisted atmospheric freeze-drying of food | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2020.110031 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA //RTA2015-00060-C04-02//REVALORIZACION INTEGRAL DE SUBPRODUCTOS EN FUNCION DE SUS USOS POTENCIALES: METODOLOGIAS Y ESTRATEGIAS DE ESTABILIZACION PARA LA OPTIMIZACION DEL APROVECHAMIENTO INTEGRAL DE SUBPRODUCTOS/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Merone, D.; Colucci, D.; Fissore, D.; Sanjuán Pellicer, MN.; Carcel, JA. (2020). Energy and environmental analysis of ultrasound-assisted atmospheric freeze-drying of food. Journal of Food Engineering. 283. https://doi.org/10.1016/j.jfoodeng.2020.110031 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jfoodeng.2020.110031 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 283 | es_ES |
dc.relation.pasarela | S\425186 | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA | es_ES |