Please use this identifier to cite or link to this item:
http://ricaxcan.uaz.edu.mx/jspui/handle/20.500.11845/1686
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor | 121858 | es_ES |
dc.contributor | 6207 | es_ES |
dc.contributor.other | https://orcid.org/0000-0002-7081-9084 | es_ES |
dc.contributor.other | https://orcid.org/0000-0001-8052-7483 | - |
dc.coverage.spatial | Global | es_ES |
dc.creator | Ortiz Hernández, Arturo Agustín | - |
dc.creator | Araiza Esquivel, María Auxiliadora | - |
dc.creator | Delgadillo Ruíz, Lucía | - |
dc.creator | Ortega Sígala, José Juan | - |
dc.creator | Durán Muñoz, Héctor Antonio | - |
dc.creator | Méndez García, Víctor Hugo | - |
dc.creator | Yacaman, Miguel José | - |
dc.creator | Vega Carrillo, Héctor René | - |
dc.date.accessioned | 2020-04-15T23:48:55Z | - |
dc.date.available | 2020-04-15T23:48:55Z | - |
dc.date.issued | 2020-01-09 | - |
dc.identifier | info:eu-repo/semantics/acceptedVersion | es_ES |
dc.identifier.issn | 1466-8564 | es_ES |
dc.identifier.uri | http://ricaxcan.uaz.edu.mx/jspui/handle/20.500.11845/1686 | - |
dc.identifier.uri | https://doi.org/10.48779/b6av-4a76 | es_ES |
dc.description.abstract | Drying is a widely used food preservation process in which water removal minimizes much of the moisture that causes deterioration reactions that impact the bioproduct quality. The objects of studying are high oleic sunflower seeds which are recognized as a worldwide source of edible oil; consequently, they have significant importance on health and food security. This work presents part of the results of a systematic study to compare the affectations on the several physical parameters of sunflower seeds and kernels with the Thermo-Solar Dehydration method (TSD) compared to Dehydration with Electromagnetic Induction at Low Pressures (DEMILP), finding that the in the last one the time to reach the 8% of the total moisture content was 2.5 times shorter, interesting physical effects and an increment of 5% in the volumetric expansion coefficient, reflected in a reduction of the cut resistance (Dehull) of 0.5KgF significant advantages for the food drying industry. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elservier | es_ES |
dc.relation | https://www.sciencedirect.com/science/article/pii/S1466856419309002 | es_ES |
dc.relation.ispartof | https://doi.org/10.1016/j.ifset.2019.102285 | es_ES |
dc.relation.uri | generalPublic | es_ES |
dc.rights | CC0 1.0 Universal | * |
dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ | * |
dc.source | Innovative Food Science & Emerging Technologies, Vol. 60, pp. 1-8 | es_ES |
dc.subject.classification | CIENCIAS AGROPECUARIAS Y BIOTECNOLOGIA [6] | es_ES |
dc.subject.other | Dehydration | es_ES |
dc.subject.other | Electromagnetic induction | es_ES |
dc.subject.other | Low pressure | es_ES |
dc.subject.other | Sunflower seeds | es_ES |
dc.subject.other | Physical characterization | es_ES |
dc.title | Physical characterization of sunflower seeds dehydrated by using electromagnetic induction and low-pressure system | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
Appears in Collections: | *Documentos Académicos*-- UA Ingeniería Eléctrica |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
2020 1-s2.0-S1466856419309002-main AAOH.pdf | Article | 1,71 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License