Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Sandro Mauricio Goñi"'
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
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
Autor:
Sandro Mauricio Goñi, Viviana Olga Salvadori, María Micaela Ureta, Luis Ignacio Segura, Daniela Flavia Olivera
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends to evaluate a computer vision system to measure color changes and to develop a kinetic model to predic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e9d28d6a0455f299e184e03380f58e8
https://doi.org/10.52292/j.laar.2019.34
https://doi.org/10.52292/j.laar.2019.34
Autor:
Leda Giannuzzi, Melina Celeste Crettaz-Minaglia, Darío Andrinolo, Iván Juárez, Tomás Lombardo, Jorge Oswaldo Aranda, Daniela Yazmine Sedan, Guillermo A. Blanco, Sandro Mauricio Goñi
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Water SA, Volume: 46, Issue: 3, Pages: 523-533, Published: JUL 2020
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Water SA, Volume: 46, Issue: 3, Pages: 523-533, Published: JUL 2020
Blooms of the cyanobacterium Microcystis aeruginosa are common in many eutrophic freshwater bodies and pose a serious threat to water quality, potentially giving rise to high turbidity, food web alterations, increased production of toxic microcystin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aef05534bc29ead947e4cb0b40ddc29
https://www.watersa.net/article/view/8663
https://www.watersa.net/article/view/8663
Publikováno v:
Journal of Food Engineering. 142:70-79
In this work, the kinetics of drying–toasting of presoaked soybean in fludised thin layer at air temperatures between 100 and 160 °C was mathematically modeled. A two-stage shrinkage model was developed, which relates soybean radius with the avera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64f517bb270d4fd74705d321b6b3d449
https://doi.org/10.1016/j.jfoodeng.2014.06.002
https://doi.org/10.1016/j.jfoodeng.2014.06.002
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
The aim of this work was to compare two food color measurement techniques, the traditional tristimulus colorimeter and an image analysis system. In this sense a computer vision system was developed, consisting of a digital camera, a controlled illumi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ee1f916ecc950f21181be4fb787778
https://link.springer.com/article/10.1007/s11694-016-9421-1
https://link.springer.com/article/10.1007/s11694-016-9421-1
Baking is a high energy demanding process, which requires special attention in order to know and improve its efficiency. In this work, energy consumption associated to sponge cake baking is investigated. A wide range of operative conditions (two oven
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c34a2e8b2972fb55a0dd59c04885115
http://www.sciencedirect.com/science/article/pii/S1359431116342107
http://www.sciencedirect.com/science/article/pii/S1359431116342107
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
The characteristic colour of translucent liquid foods is defined as the colour values at infinite depth, where the liquid depth and the background effects are surpassed. A measurement cell with variable depth was built, and the L*a*b* colour was meas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c543cca80811252dbd00153a4416e430
http://sedici.unlp.edu.ar/handle/10915/87111
http://sedici.unlp.edu.ar/handle/10915/87111
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Los productos cárnicos y panificados son de consumo masivo en numerosos países y suponen un consumo de energía elevado y, cada vez en mayor medida, el uso hornos eléctricos. En este sentido, es importante desarrollar hornos eficientes. El objetiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9778902e3cc166c783c62e737a4e0037
https://tinyurl.com/yy6tkv4t
https://tinyurl.com/yy6tkv4t
Publikováno v:
Journal of Food Engineering. 111:92-101
A validated mathematical model has been used to perform multi-objective optimization of beef roasting, considering the minimization of both cooking time and weight loss. Simulations were performed using irregular geometrics models of beef semitendino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fa477077237ef26da32afe1ea87c1cd
https://doi.org/10.1016/j.jfoodeng.2012.01.022
https://doi.org/10.1016/j.jfoodeng.2012.01.022