Thermodynamic model of freeze-drying of poultry breast using infrared thermography

[EN] Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and different physico-chemical determinations are used...

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Detalles Bibliográficos
Autores: Tomás Egea, Juan Ángel, Castro Giraldez, Marta|||0000-0001-9360-6869, Fito, Pedro J.|||0000-0001-9666-276X
Tipo de recurso: capítulo de libro
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/117774
Acceso en línea:https://riunet.upv.es/handle/10251/117774
Access Level:acceso abierto
Palabra clave:Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Freeze-drying
Thermodynamic model
Infrared thermography
Poultry
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spelling Thermodynamic model of freeze-drying of poultry breast using infrared thermographyTomás Egea, Juan ÁngelCastro Giraldez, Marta|||0000-0001-9360-6869Fito, Pedro J.|||0000-0001-9666-276XDryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationFreeze-dryingThermodynamic modelInfrared thermographyPoultry[EN] Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and different physico-chemical determinations are used to monitor many phenomena that occur during the lyophilization of poultry breast. Finally, a non-continuous irreversible thermodynamic model, based on thermal infrared measures and in shrinkage/swelling mechanism, has been developed, wich explains the behaviours produced throughout the meat freeze-drying process.The authors acknowledge the financial support from: the Spanish Ministerio de Economía, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). Juan Ángel Tomás Egea wants to thank the FPI Predoctoral Program of the Universidad Politécnica de Valencia for its support.Editorial Universitat Politècnica de ValènciaDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Economía y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-09-07book parthttp://purl.org/coar/resource_type/c_3248VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/bookPartapplication/pdfhttps://riunet.upv.es/handle/10251/117774reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2016-80643-R UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVEopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1177742026-06-13T07:49:27Z
dc.title.none.fl_str_mv Thermodynamic model of freeze-drying of poultry breast using infrared thermography
title Thermodynamic model of freeze-drying of poultry breast using infrared thermography
spellingShingle Thermodynamic model of freeze-drying of poultry breast using infrared thermography
Tomás Egea, Juan Ángel
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Freeze-drying
Thermodynamic model
Infrared thermography
Poultry
title_short Thermodynamic model of freeze-drying of poultry breast using infrared thermography
title_full Thermodynamic model of freeze-drying of poultry breast using infrared thermography
title_fullStr Thermodynamic model of freeze-drying of poultry breast using infrared thermography
title_full_unstemmed Thermodynamic model of freeze-drying of poultry breast using infrared thermography
title_sort Thermodynamic model of freeze-drying of poultry breast using infrared thermography
dc.creator.none.fl_str_mv Tomás Egea, Juan Ángel
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author Tomás Egea, Juan Ángel
author_facet Tomás Egea, Juan Ángel
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author_role author
author2 Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author2_role author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Economía y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Freeze-drying
Thermodynamic model
Infrared thermography
Poultry
topic Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Freeze-drying
Thermodynamic model
Infrared thermography
Poultry
description [EN] Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and different physico-chemical determinations are used to monitor many phenomena that occur during the lyophilization of poultry breast. Finally, a non-continuous irreversible thermodynamic model, based on thermal infrared measures and in shrinkage/swelling mechanism, has been developed, wich explains the behaviours produced throughout the meat freeze-drying process.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-09-07
dc.type.none.fl_str_mv book part
http://purl.org/coar/resource_type/c_3248
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/117774
url https://riunet.upv.es/handle/10251/117774
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2016-80643-R UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editorial Universitat Politècnica de València
publisher.none.fl_str_mv Editorial Universitat Politècnica de València
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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