New Sensor to Measure the Microencapsulated Active Compounds Released in an Aqueous Liquid Media Based in Dielectric Properties in Radiofrequency Range

Autor: Juan Angel Tomas-Egea, Pedro J. Fito, Ricardo J. Colom, Marta Castro-Giraldez

Publikováno v: Sensors, Vol 21, Iss 17, p 5781 (2021)

In recent years, the general and scientific interest in nutrition, digestion, and what role they play in our body has increased, and there is still much work to be carried out in the field of developing sensors and techniques that are capable of iden

Externí odkaz: https://doaj.org/article/2350ccffde584014bc1c0ac3a6116e3b

Analysis of Apple Candying by Microwave Spectroscopy

Autor: Juan A. Tomas-Egea, Pedro J. Fito, Marta Castro-Giraldez

Publikováno v: Foods, Vol 8, Iss 8, p 316 (2019)

Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is

Externí odkaz: https://doaj.org/article/4275dbef4c2f439fa5e7a9b30ec8cf25

Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography

Autor: Marta Castro-Giraldez, Juan Angel Tomas-Egea, Pedro Fito, Maria Victoria Traffano-Schiffo

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Applied Sciences
Volume 11
Issue 4
Applied Sciences, Vol 11, Iss 1730, p 1730 (2021)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd4aae2a281bea2e1f6ee938ff5435f3
https://doi.org/10.3390/app11041730

Study of the hot air drying process of chicken breast by non-invasive techniques

Autor: Marta Castro-Giraldez, P.J. Fito, R.J. Colom, Juan Angel Tomas-Egea

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a therm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::869e50ceafb9c95e0d0c0cd3603ea757
https://doi.org/10.4995/ids2018.2018.7733

Analysis of Apple Candying by Microwave Spectroscopy

Autor: Pedro Fito, Juan Angel Tomas-Egea, Marta Castro-Giraldez

Publikováno v: Foods
Volume 8
Issue 8
Foods, Vol 8, Iss 8, p 316 (2019)

Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::420706da21a4893d3bb78a5bf2ebc906
https://doi.org/10.3390/foods8080316