Mostrando 9 resultados de: 9
Publisher
Defect and Diffusion Forum(3)
Drying Technology(2)
Food Science and Technology International(1)
Journal of Food Science(1)
Ultrasonics(1)
Área temáticas
Tecnología alimentaria(6)
Aceites, grasas, ceras y gases industriales(2)
Tecnología de las bebidas(2)
Técnicas, equipos y materiales(2)
Química física(1)
Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface
ArticleAbstract: Atmospheric freeze drying (AFD) yields products of a similar quality to the conventional vacuum freePalabras claves:Antioxidant capacity, Ascorbic acid, drying time, UltrasonicAutores:Brines C., Cárcel J.A., Carlota Moreno-Guerrero, Mulet A., Rosselló C.Fuentes:googlescopusExtraction of antioxidant compounds from grape stalk dried at different conditions
Conference ObjectAbstract: Grape stalk constitutes a by-product of wineries with low economic value. The extraction of compoundPalabras claves:antioxidant, Drying, extraction, Grape stalk, modellingAutores:Benedito J., Cárcel J.A., García-Pérez J.V., Miguel Blasco, Mulet A.Fuentes:scopusEffect of blanching and air flow rate on turmeric drying
ArticleAbstract: Turmeric processing involves two main steps, blanching and drying. Blanching is a common step in thePalabras claves:Air drying, Blanching, curcuma longa, kinetics, modelling, TurmericAutores:Bon J., Carreres J.E., García-Pérez J.V., Miguel Blasco, Mulet A.Fuentes:scopusDrying kinetics of Curcuma longo rhizomes
ArticleAbstract: Modeling drying kinetics is very useful for optimization purposes. Hot air drying kinetics were carrPalabras claves:curcuma longa, Drying, Modeling, Peridermial resistanceAutores:García-Pérez J.V., García-Reverter J., Miguel Blasco, Mulet A.Fuentes:scopusDrying kinetics of grape stalk
Conference ObjectAbstract: Grape stalk may be considered as an agro-food byproduct of the wine industry, being considered as aPalabras claves:Agro-food byproducts, Drying, Effective diffusivity, Grape stalk, ModelingAutores:Cárcel J.A., Clemente G., García-Pérez J.V., Miguel Blasco, Mulet A.Fuentes:scopusHigh-power ultrasonic system for the enhancement of mass transfer in supercritical CO<inf>2</inf> extraction processes
ArticleAbstract: Oil is an important component of almonds and other vegetable substrates that can show an influence oPalabras claves:Carbon dioxide, Mass transport, power ultrasound, Supercritical fluid extraction, Ultrasonic processesAutores:Benedito J., Blanco A., Gallego-Juárez J.A., García J., Miguel Blasco, Mulet A., Riera E.Fuentes:scopusInfluence on olive leaves (Olea Europaea, var. Serrana) antioxidant extraction kinetics of ultrasound assisted drying
Conference ObjectAbstract: Naik model, high intensity ultrasound, mass transfer, bioactive compounds, The olive crop has a greaPalabras claves:Autores:Cárcel J.A., Mariano E.S., Miguel Blasco, Mulet A., Nogueira R.I., Rosselló C.Fuentes:scopusMass transfer enhancement in supercritical fluids extraction by means of power ultrasound
Conference ObjectAbstract: The use of high-intensity ultrasound represents an efficient manner of producing small scale agitatiPalabras claves:power ultrasound, Separation and extraction processes, Supercritical fluidsAutores:Blanco A., Gallego J.A., Golás Y., Miguel Blasco, Mulet A., Riera E.Fuentes:scopusModeling the dehydration of apple slices by deep fat frying
ArticleAbstract: One of the objectives of immersion frying is to remove water from the food. Thus, pbkp_redicting moiPalabras claves:Apple, diffusion, Frying, Water lossAutores:Bravo J., Jenny Ruales, Mulet A., Sanjuán N.Fuentes:scopus