Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Javier Ramiro Arballo"'
Autor:
Jose Reyes Chaparro, Ricardo Durán Barón, Marcelo Valle Vargas, Javier Ramiro Arballo, Laura Analia Campañone
Publikováno v:
International Journal of Food Engineering. 18:383-397
This work presents the fluidized bed drying process combined with microwaves applied to Parchment coffee. In order to study different parameters that affect the quality of the grains, a mathematical model that describes energy and mass transfer durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd96d6b84dc960738149518ec251bc5d
https://doi.org/10.1515/ijfe-2021-0194
https://doi.org/10.1515/ijfe-2021-0194
Publikováno v:
Food and Bioproducts Processing. 119:75-87
This work was aimed to study the water vapor transport inside microwave ovens (MWO), both experimentally and through mathematical modeling and simulation. The evaporated water from foods must be purged from the oven to prevent its accumulation. When
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c2c89985f8702efaabd2bb51f69ab4d
https://doi.org/10.1016/j.fbp.2019.10.015
https://doi.org/10.1016/j.fbp.2019.10.015
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Universidad Nacional de La Plata
instacron:UNLP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In the present work mass and energy transfer during microwave dehydration of vegetables were studied. Microwaves interact with the polar molecules of food enabling its heating and dehydration. This interaction is affected by the change of the food pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f58643a6170fb2ac832a4f487c0b8fb1
https://doi.org/10.3136/fstr.24.811
https://doi.org/10.3136/fstr.24.811
Autor:
Alejandro Rafael Lespinard, Javier Ramiro Arballo, Rodolfo Horacio Mascheroni, Emiliano Emanuel Badin
In this study a comprehensive computer simulation model was developed to evaluate and compare temperature distribution, flow pattern, slowest heating zone (SHZ) location and processing time in pre-packaged milk duringmicrowave-assisted pasteurization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad9eb7e1d26ed4a73278a4649a8fcfc5
Wiley Online Library
Wiley Online Library
Autor:
Javier Ramiro Arballo
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
El método de deshidratación osmótica (DO) es ampliamente utilizado para la remoción parcial del agua de frutas y vegetales por inmersión en solución hipertónica (osmótica) de azúcares, polialcoholes y/o sales. A pesar de la reducción del co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35fddb7d9cd4f1e9a33171a2106c65ec
https://doi.org/10.35537/10915/26611
https://doi.org/10.35537/10915/26611
Autor:
Francisco J. Taus, Rodolfo Horacio Mascheroni, Javier Ramiro Arballo, Alejandro Rafael Lespinard
Publikováno v:
International Journal of Food Engineering. 11:679-689
The influence of particle size (PZ) and processing temperature (PT) on quality attributes and processing time of pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial models were developed for the fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe3bd950474a3dfa51dc4d8de1637c21
https://doi.org/10.1515/ijfe-2014-0241
https://doi.org/10.1515/ijfe-2014-0241
Autor:
Rodolfo Horacio Mascheroni, Miriam Eliana Agnelli, Ruth R. Bambicha, Laura Analía Campañone, Javier Ramiro Arballo
Publikováno v:
International Journal of Food Science & Technology. 47:306-314
Summary Mass transfer kinetics and optimisation of osmotic dehydration (OD) of fruits and vegetables with diverse structures were studied. Different concentrations of sucrose (20–60 °Brix) and process times (0–24 h) were used. Magee’s model wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc7934e2e74b4315908de3af463828d2
https://doi.org/10.1111/j.1365-2621.2011.02840.x
https://doi.org/10.1111/j.1365-2621.2011.02840.x
Autor:
Cristhiane Caroline Ferrari, Javier Ramiro Arballo, Rodolfo Horacio Mascheroni, Miriam Dupas Hubinger
Publikováno v:
International Journal of Food Science & Technology. 46:436-443
Summary The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::435e8c98bef6502d88ec8429867f63ec
https://doi.org/10.1111/j.1365-2621.2010.02510.x
https://doi.org/10.1111/j.1365-2621.2010.02510.x
Publikováno v:
Drying Technology. 28:1178-1184
Heat and mass transfer in foods during microwave drying was studied experimentally and theoretically through mathematical modeling. The food was considered as a system with physical properties that can vary with composition, structure, and temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ede9cacf168ef203b242a7fbb70b8570
https://doi.org/10.1080/07373937.2010.493253
https://doi.org/10.1080/07373937.2010.493253
Autor:
Maria Marcela Rodriguez, Rodolfo Horacio Mascheroni, Laura Analía Campañone, Javier Ramiro Arballo, A. M. Pagano, Miriam Beatriz Cocconi
The aim of the present work is to study the kinetics of osmotic dehydration of Caldesi nectarines (Prunus persica var. nectarina) evaluating the effect of osmotic solution concentration, type of solute, temperature, fruit/solute ratio and process tim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9251966e6936d6971d471bfba0f0a77b
http://link.springer.com/article/10.1007/s11947-012-0957-8
http://link.springer.com/article/10.1007/s11947-012-0957-8