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Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
| dc.contributor.author | Orrego, C.E. | |
| dc.contributor.author | Méndez, E.K. | |
| dc.contributor.author | DelaHoz, E.J. | |
| dc.date.accessioned | 2023-07-19T21:29:54Z | |
| dc.date.available | 2023-07-19T21:29:54Z | |
| dc.date.issued | 2019 | |
| dc.date.submitted | 2023 | |
| dc.identifier.citation | Méndez, E. K., Orrego, C. E., & Enrique, J. (2019, November). Evaluation of Ultrasound By Direct Contact on Convective Drying of Banana (Musa paradisiaca) Slices Using Principal Component Analysis and Response Surface Methodology. In 2019 AIChE Annual Meeting. AIChE. | spa |
| dc.identifier.uri | https://hdl.handle.net/20.500.12585/12250 | |
| dc.description.abstract | Conventional convective drying is one of the latest techniques used to reduce the amount of water in foods, however, due to the long times of exposure to high temperatures, these techniques can reduce the sensory quality, in addition to generating high costs associated with consumption of energy. An alternative to improve efficiency in these processes is to use innovative tools such ultrasound (US) application by using direct contact during drying to improve quality and keep nutritional content of the product with reduction in time, cost and temperatures of operation. | spa |
| dc.format.mimetype | application/pdf | spa |
| dc.language.iso | eng | spa |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
| dc.source | AIChE Annual Meeting, Conference Proceedings | spa |
| dc.title | Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology | spa |
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| dcterms.bibliographicCitation | Kowalski, S.J. Ultrasound in wet materials subjected to drying: A modeling study (2015) International Journal of Heat and Mass Transfer, 84, pp. 998-1007. Cited 22 times. http://www.journals.elsevier.com/international-journal-of-heat-and-mass-transfer/ doi: 10.1016/j.ijheatmasstransfer.2015.01.086 | spa |
| dcterms.bibliographicCitation | Schössler, K., Jäger, H., Knorr, D. Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper (2012) Journal of Food Engineering, 108 (1), pp. 103-110. Cited 141 times. http://www.sciencedirect.com/science/journal/02608774 doi: 10.1016/j.jfoodeng.2011.07.018 | spa |
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| datacite.rights | http://purl.org/coar/access_right/c_abf2 | spa |
| oaire.version | http://purl.org/coar/version/c_b1a7d7d4d402bcce | spa |
| dc.identifier.url | https://scopus.utb.elogim.com/record/display.uri?eid=2-s2.0-85095682485&origin=resultslist&sort=plf-f&src=s&sid=32854409342855a816e89846c88cc974&sot=b&sdt=b&s=TITLE-ABS-KEY%28Evaluation+of+ultrasound+by+direct+contact+on+convective+drying+of+banana%29&sl=182&sessionSearchId=32854409342855a816e89846c88cc974 | |
| dc.type.driver | info:eu-repo/semantics/article | spa |
| dc.type.hasversion | info:eu-repo/semantics/draft | spa |
| dc.rights.accessrights | info:eu-repo/semantics/openAccess | spa |
| dc.rights.cc | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
| dc.identifier.instname | Universidad Tecnológica de Bolívar | spa |
| dc.identifier.reponame | Repositorio Universidad Tecnológica de Bolívar | spa |
| dc.publisher.place | Cartagena de Indias | spa |
| dc.type.spa | http://purl.org/coar/resource_type/c_6501 | spa |
| oaire.resourcetype | http://purl.org/coar/resource_type/c_6501 | spa |
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Universidad Tecnológica de Bolívar - 2017 Institución de Educación Superior sujeta a inspección y vigilancia por el Ministerio de Educación Nacional. Resolución No 961 del 26 de octubre de 1970 a través de la cual la Gobernación de Bolívar otorga la Personería Jurídica a la Universidad Tecnológica de Bolívar.
