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dc.creatorSolyom, Katalin
dc.creatorLopez, Pilar Rosales
dc.creatorEsquivel Rodriguez, Patricia
dc.creatorVásquez Caicedo, Ana Lucía
dc.date.accessioned2021-06-18T14:45:22Z
dc.date.available2021-06-18T14:45:22Z
dc.date.issued2020
dc.identifier.citationhttps://pubs.rsc.org/en/content/articlelanding/2020/RA/C9RA10639Aes_ES
dc.identifier.issn2046-2069
dc.identifier.urihttps://hdl.handle.net/10669/83760
dc.description.abstractMicrowave heating is a part of several food processing unit-operations, while also emerging as a processing technology for by-products. Process efficiency depends on dielectric properties; however, data of these by-products are scarce in literature. The present study is focused on the effect of temperature and moisture content (M) on the dielectric constant (ε′) and loss (ε′′) of carrot waste, apple pomace, pineapple peel and spent coffee grounds at 2.45 GHz. Results on ε′ showed moisture-dependent temperature effect with an inflection point at M = 50.3%. The ε′′ increased with increasing M up to 60% and decreased at higher moisture levels. Results at different temperatures were significantly affected by the composition of the studied materials and thus the calculated power penetration depth. Although fresh food dielectric properties are available in literature, the data is not always suitable to estimate food waste properties as processing may cause compositional changes. The obtained results support microwave process optimization in the field of food-waste valorization.es_ES
dc.description.sponsorshipEuropean Union's Horizon 2020/[No. 661198]//Unión Europeaes_ES
dc.description.sponsorshipBaden Wurttemberg Foundation/[]//Alemaniaes_ES
dc.language.isoenges_ES
dc.relation.ispartof
dc.sourceRSC Advances, vol.10, pp.16783-16790es_ES
dc.subjectEffect of temperaturees_ES
dc.subjectDielectric propertieses_ES
dc.subjectFruites_ES
dc.subjectVegetable productses_ES
dc.titleEffect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-productses_ES
dc.typeartículo científicoes_ES
dc.date.updated2021-06-17T20:37:42Z
dc.identifier.doi10.1039/C9RA10639A
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES


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