Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Emmanuel Purlis"'
Autor:
Emmanuel Purlis
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100271- (2023)
Time-temperature profiles (TTP) in food during baking and other heat treatments are essential to understand and characterise a series of changes related to product quality, and for design, control and optimisation of the process. Experimental determi
Externí odkaz:
https://doaj.org/article/9624fecf844a49638c14414e9ba9ae00
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/562ebb8c2cd54ebbb9c926bcfcf4ea2c
Publikováno v:
Foods, Vol 10, Iss 4, p 778 (2021)
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during
Externí odkaz:
https://doaj.org/article/4ec374ae36284c008c414ddb684c9ef6
Autor:
Sandro Mauricio Goñi, Emmanuel Purlis
Publikováno v:
Biosystems Engineering. 205:27-47
This work is focused on transient diffusion processes inside semi-solid and solid agri-food products presenting ellipsoidal shape, i.e. prolate and oblate spheroids and general ellipsoid. Many typical industrial operations like drying, soaking, rehyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84ee4ade5d12a249e6c841da5b74b366
https://doi.org/10.1016/j.biosystemseng.2021.02.011
https://doi.org/10.1016/j.biosystemseng.2021.02.011
Autor:
Emmanuel Purlis
Publikováno v:
Journal of Food Process Engineering. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0631031619e4b3edfa8bf9f6540e4e89
https://doi.org/10.1111/jfpe.13526
https://doi.org/10.1111/jfpe.13526
Autor:
Emmanuel Purlis
This study presents a theoretical and numerical analysis to derive a multiphase model of heat and mass transfer for low intensity/temperature convective drying of hygroscopic porous materials, with focus on food products. Some commonly used simplific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::136810cf8b98c15951668dbe4283ecc8
https://www.sciencedirect.com/science/article/abs/pii/S0260877419302304
https://www.sciencedirect.com/science/article/abs/pii/S0260877419302304
Autor:
Emmanuel Purlis
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Baking is a complex transformation process since many coupled physical phenomena take place within the product. For practical industrial purposes, it would be desirable to count on simple methods to predict accurately the process time. Unlike food pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a99ad2176d5b479baf3e9776545c5f43
https://www.sciencedirect.com/science/article/abs/pii/S0956713519301768
https://www.sciencedirect.com/science/article/abs/pii/S0956713519301768
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Foods
Foods, Vol 10, Iss 778, p 778 (2021)
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Foods
Foods, Vol 10, Iss 778, p 778 (2021)
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb1abe35bd45560cd97b099603e8edf5
https://doi.org/10.3390/foods10040778
https://doi.org/10.3390/foods10040778
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, 211, pp.95-103. ⟨10.1016/j.jfoodeng.2017.04.016⟩
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, 211, pp.95-103. ⟨10.1016/j.jfoodeng.2017.04.016⟩
Starch retrogradation and water loss have effects of the same intensity on the increase in firmness in the phenomenon of bread staling. Writing the equations of this system, in order to understand the mechanisms of water transfer in the vapour and li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1655be62ad00ff22ee8815503b560460
https://www.sciencedirect.com/science/article/pii/S0260877417301528
https://www.sciencedirect.com/science/article/pii/S0260877417301528
Autor:
Ph. D. José Caro-Corrales, Nasser Hamdami, CARMEN TADINI, STEFANY CARDENAS PEREZ, Evangelina García Armenta, Maribel Cornejo-Mazón, Alan Javier Hernández Álvarez, Juan Vicente Mendez Mendez, MA DE LA PAZ SALGADO-CRUZ, Emmanuel Purlis, Gustavo F. Gutiérrez-López
Publikováno v:
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34ba2933e0304341827c29a4a7fde58a
https://doi.org/10.1201/9781315374543
https://doi.org/10.1201/9781315374543