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21st International Drying Symposium: Enviados recientemente

Mostrando ítems 21-25 de 254

Influence of fat level reduction in the drying of Italian salami

Souza, Camila; Pollonio, Marise; Penna, Ana Lúcia; Barretto, Andrea Carla (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat ...
Assessment of the conditions of the thermoplastic extrusion process in the bioactive and mechanical properties of flexible films based on starch and Brazilian pepper

Fakhouri, Farayde; Freitas deLima, Fernando; Cardoso, Claudia; Martelli, Silvia; Antunes, Marcelo; Mei, Lucia; Yamashita, Fabio; Velasco, Jose (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The objective of this work was to produce, through the thermoplastic extrusion process followed by blowing, manioc starch-based flexible films added with Brazilian pepper oil as an antioxidant and plasticizer agent, ...
Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

Martín-Esparza, M.; Bressi, Giulia Benedetta; Raga, A.; Albors, A. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a ...
LNT microwave-multiphase transport model for the microwave drying of lignite thin layer

Fu, Bi An; Chen, Meiqian; Li, Q. H. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The LNT microwave-multiphase transport model has been applied to the microwave drying of lignite thin layer. Microwave energy, temperature and moisture distribution were obtained to gain a comprehensive understanding ...
Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags

Fuentes López, Ana; Verdú Amat, Samuel; Fuentes López, Cristina; Grau Meló, Raúl; Barat Baviera, José Manuel (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without ...