Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Carlos A. Zuritz"'
Autor:
Silvia C. Paladino, Carlos A. Zuritz
Publikováno v:
Revista de la Facultad de Ciencias Agrarias, Vol 44, Iss 2 (2022)
Los objetivos de este trabajo fueron: 1) Evaluar un proceso de concentración y deshidratación de un extracto polifenólico de semillas de vid (Vitis vinifera L.). El proceso debía conservar el poder reductor del extracto. 2) Valorar la eficiencia
Externí odkaz:
https://doaj.org/article/2705c9a5abcd47e2b5ded3af93f91de5
Autor:
Mariela B. Maldonado, Carlos A. Zuritz, Rodolfo G. Wuilloud, Carlos R. Bageta, Jorge Terreni, María José Sánchez
Publikováno v:
Grasas y Aceites, Vol 62, Iss 1, Pp 39-48 (2011)
The change in the concentration of sodium and calcium ions in the olive flesh and in the lye during the debittering process was quantified. The average concentration of Na increased from 0.0045 to 0,395 meq Na/g of olive flesh and the concentration o
Externí odkaz:
https://doaj.org/article/924aca324e544d3ab006d93efd000af9
Autor:
Mariela B. Maldonado, Carlos A. Zuritz
Publikováno v:
Grasas y Aceites, Vol 55, Iss 4, Pp 409-414 (2004)
A sodium diffusion model in a hollow sphere was adjusted with a high degree of correlation (0.97
Externí odkaz:
https://doaj.org/article/03bcb0687c67463b938b79c33787d986
Publikováno v:
Grasas y Aceites, Vol 54, Iss 4, Pp 358-364 (2003)
The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 1,50; 2,25 y 3,00%, at 20 ºC. With lye of 1,50%, the diffusion is apparently controlled by skin resistance resulti
Externí odkaz:
https://doaj.org/article/ca0b1ccc4e394e50ad905476a20b2b42
Autor:
A. Gascón, R.E. Chernikoff, E. Muñoz Puntes, L.A. Rubio, M.S. Cabeza, H.H. Mathey, C.A. Carullo, E.H. Pérez, Carlos A. Zuritz
Publikováno v:
Journal of Food Engineering. 71:143-149
The effect of temperature and soluble solids concentration on density, coefficient of thermal expansion and viscosity of clear grape juices from Mendoza, Argentina, collected during 1999 and 2001, was studied. The juice was obtained from different se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::750723643d9c8495e922bc7e28fda376
https://doi.org/10.1016/j.jfoodeng.2004.10.026
https://doi.org/10.1016/j.jfoodeng.2004.10.026
Publikováno v:
Journal of Food Process Engineering. 27:345-358
Time-variable average effective diffusion coefficients of sodium in the skin and flesh were determined using Macroscopic Mass Balances from experimental data obtained during debittering of green olives, variety Arauco at temperatures of 15, 20 and 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2df196c52bb2ff90fc853a72c651e4fc
https://doi.org/10.1111/j.1745-4530.2004.00467.x
https://doi.org/10.1111/j.1745-4530.2004.00467.x
Publikováno v:
Journal of Food Process Engineering. 27:328-344
The present study reports a simple method, both mathematical andexperimental, to determine variable effective diffusion coefficients for sodiumthrough the skins of olives. Skins removed from green olives, variety Arauco(also known as Criolla), were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::811c6c5f7f192339091a0dac674fa905
https://doi.org/10.1111/j.1745-4530.2004.00466.x
https://doi.org/10.1111/j.1745-4530.2004.00466.x
Publikováno v:
Journal of Food Process Engineering. 26:339-356
A diffusion model for a composite flat plate, consisting of a thin skin of thickness δ, and a thicker flesh of thickness L, with constant flesh and skin effective diffusion coefficients (D F and D S ) was successfully adjusted to the experimental da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e669335ce3f01978537ae95b72a860d7
https://doi.org/10.1111/j.1745-4530.2003.tb00606.x
https://doi.org/10.1111/j.1745-4530.2003.tb00606.x
Publikováno v:
International Journal of Food Science and Technology. 35:511-522
Summary The research described in this communication was undertaken to test the hypothesis that the fluid mechanics and heat-transfer aspects involved in aseptic processing could be modelled. In order to do this, a finite difference FORTRAN program (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7618115e7d2c7b8244c459f8b7762674
https://doi.org/10.1046/j.1365-2621.2000.00408.x
https://doi.org/10.1046/j.1365-2621.2000.00408.x
Publikováno v:
Food and Bioproducts Processing. 77:11-17
Experimental and modelling studies were conducted to ascertain the effect of viscosity, flow rate, particle size, particle concentration on the residence time distribution of particles during non-Newtonian flow in a holding tube. Another program was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5134196901f4ac5f8901f2a963fcdf7d
https://doi.org/10.1205/096030899532204
https://doi.org/10.1205/096030899532204