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dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorGarcía Solaesa, Ángela 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.date.accessioned2017-09-05T09:47:55Z
dc.date.available2017-09-05T09:47:55Z
dc.date.issued2017
dc.identifier.urihttp://hdl.handle.net/10259/4580
dc.descriptionPonencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, Lisboa
dc.description.abstractHigh pressure carbon dioxide (HPCD) treatment has been applied to orange juice as alternative non-thermal treatment. Kinetics inactivation for pectin methyl esterase has been determined at different operating conditions. PME residual activity was correlated succesfully to the two-fraction model. Some quality parameters such as colour, pH, calcium content, turbidity and particle size distribution (PSD) were also determined right after HPCD treatment. PSD shows that HPCD treatment results in a homogenization effect with a volume increase of small particles and a volume decrease of large particles regarding the non-treated orange juice.en
dc.description.sponsorshipMINECO (CTQ2015-64396-R). R. Melgosa acknowledges MINECO for a grant (BES-2013-063937).en
dc.description.sponsorshipSpanish Government through MINECO (CTQ2015-64396-R). R. Melgosa acknowledges MINECO for a grant (BES-2013-063937)
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.titleHigh pressure carbon dioxide technology: application to orange juiceen
dc.typeinfo:eu-repo/semantics/conferenceObject
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess


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