Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry

[EN] The purpose of this work was to study the drying process of Ca(II)-alginate beads with/without sucrose, monitored by infrared thermography (IRT), in order to describe the critical points and the transformations suffered by the systems. Beads were obtained by the drop method and the drying proce...

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Detalles Bibliográficos
Autores: Santagapita, Patricio, Traffano Schiffo, María Victoria, 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:10251/118061
Acceso en línea:https://riunet.upv.es/handle/10251/118061
Access Level:acceso abierto
Palabra clave:Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Encapsulation
Thermodynamic
Spectrophotometry
Beads
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spelling Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometrySantagapita, PatricioTraffano Schiffo, María VictoriaCastro Giraldez, Marta|||0000-0001-9360-6869Fito, Pedro J.|||0000-0001-9666-276XDryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationEncapsulationThermodynamicSpectrophotometryBeads[EN] The purpose of this work was to study the drying process of Ca(II)-alginate beads with/without sucrose, monitored by infrared thermography (IRT), in order to describe the critical points and the transformations suffered by the systems. Beads were obtained by the drop method and the drying process was performed at 40 ºC and 1.5 m/s. IRT was measured by a thermal imager Optris PI® 160. Mass, aw, xw and volume were also obtained. It was demonstrated that IRT is a good monitoring tool, able to analyzed heat transfer in colloidal systems. A thermodynamic model able to predict the mechanical phenomena of the beads throughout drying process has been developed.The authors acknowledge the financial support from the Spanish Ministerio de Economía, Industria y Competitividad, AGL2016-80643-R, Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER) and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT PICT 2013 0434 and 2013 1331), CIN–CONICET (PDTS 2015 n° 196). A special thanks to the Consejo Nacional de Investigaciones Científicas y Técnicas of Argentina for the posdoc grant of Patricio Santagapita.Editorial Universitat Politècnica de ValènciaDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalAgencia Nacional de Promoción Científica y Tecnológica, ArgentinaConsejo Nacional de Investigaciones Científicas y Técnicas, ArgentinaMinisterio 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/10251/118061reponame: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 AVEAgencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-0434 RELACIÓN ESTRUCTURA%2FFUNCIÓN DE BIOPOLIMEROS EN CÁPSULAS DE POLIELECTROLITOS Y SU INFLUENCIA EN LA ESTABILIDAD DE ENZIMAS DE INTEAgencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-1331 Diseño de sistemas de conservación de biomoléculas para ampliar las aplicaciones tecnológicas deConsejo Nacional de Investigaciones Científicas y Técnicas, Argentina https://doi.org/10.13039/501100002923 PDTS 2015 196open 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:10251/1180612026-06-13T07:49:27Z
dc.title.none.fl_str_mv Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
title Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
spellingShingle Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
Santagapita, Patricio
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Encapsulation
Thermodynamic
Spectrophotometry
Beads
title_short Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
title_full Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
title_fullStr Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
title_full_unstemmed Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
title_sort Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry
dc.creator.none.fl_str_mv Santagapita, Patricio
Traffano Schiffo, María Victoria
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author Santagapita, Patricio
author_facet Santagapita, Patricio
Traffano Schiffo, María Victoria
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author_role author
author2 Traffano Schiffo, María Victoria
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author2_role author
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
Agencia Nacional de Promoción Científica y Tecnológica, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
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
Encapsulation
Thermodynamic
Spectrophotometry
Beads
topic Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Encapsulation
Thermodynamic
Spectrophotometry
Beads
description [EN] The purpose of this work was to study the drying process of Ca(II)-alginate beads with/without sucrose, monitored by infrared thermography (IRT), in order to describe the critical points and the transformations suffered by the systems. Beads were obtained by the drop method and the drying process was performed at 40 ºC and 1.5 m/s. IRT was measured by a thermal imager Optris PI® 160. Mass, aw, xw and volume were also obtained. It was demonstrated that IRT is a good monitoring tool, able to analyzed heat transfer in colloidal systems. A thermodynamic model able to predict the mechanical phenomena of the beads throughout drying process has been developed.
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/10251/118061
url https://riunet.upv.es/handle/10251/118061
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
Agencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-0434 RELACIÓN ESTRUCTURA%2FFUNCIÓN DE BIOPOLIMEROS EN CÁPSULAS DE POLIELECTROLITOS Y SU INFLUENCIA EN LA ESTABILIDAD DE ENZIMAS DE INTE
Agencia Nacional de Promoción Científica y Tecnológica, Argentina https://doi.org/10.13039/501100003074 PICT-2013-1331 Diseño de sistemas de conservación de biomoléculas para ampliar las aplicaciones tecnológicas de
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina https://doi.org/10.13039/501100002923 PDTS 2015 196
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 15.301629

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