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Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Abea, Andrés | - |
dc.contributor.author | Kravets, Marina | - |
dc.contributor.author | Gou, Pera | - |
dc.contributor.author | Guàrdia, Dolors | - |
dc.contributor.author | Felipe, Xavier | - |
dc.contributor.author | Bañón, Sancho | - |
dc.contributor.author | Muñoz, Israel | - |
dc.contributor.other | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología | es |
dc.date.accessioned | 2024-01-25T08:23:11Z | - |
dc.date.available | 2024-01-25T08:23:11Z | - |
dc.date.issued | 2023-05-20 | - |
dc.identifier.citation | Innovative Food Science and Emerging Technologies 86 2023 103386 | es |
dc.identifier.issn | Print: 1466-8564 | - |
dc.identifier.issn | Electronic: 1878-5522 | - |
dc.identifier.uri | http://hdl.handle.net/10201/137739 | - |
dc.description | © 2023. Elsevier Ltd.. This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc /4.0/ This document is the published version of a published work that appeared in final form in Innovative Food Science and Emerging Technologies | es |
dc.description.abstract | Computer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. Voltage across the electrodes was estimated using a finite-element model and a one-dimensional model, and these were utilized to simulate heating of tomato puree mixtures of varying dielectric and thermal properties, at various nominal voltages and electrode gaps. The experimental results for volume average temperatures showed good agreement with the outcome of both simulation models. Although the temperature profiles indicate a concentration of heat at the bottom and edges of the bottle, natural convection and the shape of the container helped mitigate heat localization. It was determined that, while simple models could provide accurate volume average temperatures,incorporating convectively enhanced conductivity was necessary to accurately predict temperature distribution. The heating rate was found to decrease with an increase in salt concentration. | es |
dc.format | application/pdf | es |
dc.format.extent | 11 | es |
dc.language | eng | es |
dc.publisher | Elsevier | es |
dc.relation | Nacional. Ministerio de Ciencia y Competitividad. Proyectos Coordinados de I+D+I Retos Investigacion. No RTI2018-098052-R-C32. Caracterización, modelización y evaluación de la sostenibilidad del procesamiento de radiofrecuencia de hortalizas homogeneizadas con alta viscosidad. | es |
dc.rights | info:eu-repo/semantics/embargoedAccess | es |
dc.subject | Tomato juice | es |
dc.subject | Dielectric heating | es |
dc.subject | Heating rate | es |
dc.subject | Computer simulation | es |
dc.subject | Microwave | es |
dc.subject | Radiofrequency | es |
dc.subject.other | CDU::6 - Ciencias aplicadas | es |
dc.title | Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree | es |
dc.type | info:eu-repo/semantics/article | es |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S1466856423001200?via%3Dihub | es |
dc.embargo.terms | Si | - |
dc.identifier.doi | https://doi.org/10.1016/j.ifset.2023.103386 | - |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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1-s2.0-S1466856423001200-main.pdf | Articulo original investigacion version aceptada | 5,29 MB | Adobe PDF | Visualizar/Abrir Solicitar una copia |
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