Search Results - "Almonacid, S."

Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel by Galaz, P., Valdenegro, M., Ramírez, C., Nuñez, H., Almonacid, S., Simpson, R.

“…The pomegranate peel, an agro-industrial waste, has a high content of antioxidant polyphenolic compounds with proven health-benefiting and technological…”
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Simultaneous multi-product sterilization: Revisited, explored, and optimized by Simpson, R., Ramirez, C., Jiménez, D., Almonacid, S., Nuñez, H., Angulo, A.

“…An interesting potential improvement and challenge in thermal processing of packaged foods is the implementation of simultaneous multi-product sterilization…”
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Inverse method for the simultaneous estimation of the thermophysical properties of foods at freezing temperatures by Cornejo, I., Cornejo, G., Ramírez, C., Almonacid, S., Simpson, R.

“…Because the quality and shelf life of a frozen food greatly depend on the freezing processing time, its accurate estimation is highly relevant. In addition,…”
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Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears (cv. Packham’s Triumph) by Moreno, J, Simpson, R, Sayas, M, Segura, I, Aldana, O, Almonacid, S

“…The effect of ohmic heating (OH) and vacuum impregnation (VI) on the osmotic dehydration kinetics and microstructure of pears was studied. Three different…”
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Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa) by Moreno, J., Simpson, R., Pizarro, N., Parada, K., Pinilla, N., Reyes, J.E., Almonacid, S.

“…The combined effect of osmotic dehydration/ohmic heating (OD–OH) and vacuum impregnation/ohmic heating (VI–OH) on physicochemical and quality parameters of…”
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Effect of ohmic heating and vacuum impregnation on the osmodehydration kinetics and microstructure of strawberries (cv. Camarosa) by Moreno, J., Simpson, R., Baeza, A., Morales, J., Muñoz, C., Sastry, S., Almonacid, S.

“…The influence of ohmic heating (OH) and vacuum impregnation (VI) on the osmotic dehydration (OD) kinetics and microstructure of strawberries were studied…”
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Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples (cv. Granny Smith) by Moreno, J., Simpson, R., Estrada, D., Lorenzen, S., Moraga, D., Almonacid, S.

“…The influence of pulsed vacuum (PVOD) and ohmic heating (OH) on the osmotic dehydration (OD) kinetics and structure of apples was evaluated. Apple cubes (1 cm…”
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Mass transfer of CO₂ in MAP systems: Advances for non-respiring foods by Simpson, R, Acevedo, C, Almonacid, S

“…The use of technologies that modify food environment for preservation purposes has been extensively studied in the past two decades. Even though technological…”
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Multiobjective Optimization Approach: Thermal Food Processing by Abakarov, A, Sushkov, Y, Almonacid, S, Simpson, R

“…The objective of this study was to utilize a multiobjective optimization technique for the thermal sterilization of packaged foods. The multiobjective…”
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Analysis of the operational strategies for the enzymatic hydrolysis of food proteins in batch reactor by Valencia, P.L., Flores, S.A., Pinto, M.J., Almonacid, S.F.

“…The aim of this work was to validate a mathematical model and evaluate hydrolysis of salmon muscle proteins by Alcalase in batch reactor. The inhibition…”
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Comparison of three drying processes to obtain an apple peel food ingredient by Henríquez, M., Almonacid, S., Lutz, M., Simpson, R., Valdenegro, M.

“…Apple peel, a waste product from dried apple manufacture, has a high content of bioactive phenolic compounds. In Chile ca. 9000 ton of apple peel are generated…”
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Optimum design and operating conditions of multiple effect evaporators: Tomato paste by Simpson, R., Almonacid, S., López, D., Abakarov, A.

“…Agro industry is a very important industrial sector worldwide, especially for countries like New Zealand and Chile. The main objective of this research was to…”
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Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield by Almonacid, S., Bustamante, J., Simpson, R., Urtubia, A., Pinto, M., Teixeira, A.

“…:  The processing steps most responsible for yield loss in the manufacture of canned mussel meats are the thermal treatments of precooking to remove meats from…”
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Advances with intelligent on-line retort control and automation in thermal processing of canned foods by Simpson, R., Teixeira, A., Almonacid, S.

“…This paper presents a review of recent developments over the past 10 years that have further advanced the state of the art in improving food safety, quality…”
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Impact of Overall and Particle Surface Heat Transfer Coefficients on Thermal Process Optimization in Rotary Retorts by Simpson, R, Abakarov, A, Almonacid, S, Teixeira, A

“…This study attempts to examine the significance of recent research that has focused on efforts to estimate values for global and surface heat transfer…”
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Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain Distribution by Almonacid, S, Simpson, R, Teixeira, A

“…Egg and egg preparations are important vehicles for Salmonella enteritidis infections. The influence of time-temperature becomes important when the presence of…”
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Body volume and mass estimation of southern elephant seals using 3D range scanning and neural network models by Eder, Elena B., Almonacid, Jonathan S., Delrieux, Claudio, Lewis, Mirtha N.

“…Direct measures of body mass of marine mammals are logistically complicated to obtain even for pinnipeds. An alternative method for mass estimation based on 3D…”
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Bigelow's General Method Revisited: Development of a New Calculation Technique by Simpson, R, Almonacid, S, Teixeira, A

“…This article describes the development of a comprehensive procedure for broader application of the General Method in calculating thermal processes. In addition…”
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Mathematical model development, experimental validation and process optimization: retortable pouches packed with seafood in cone frustum shape by Simpson, R., Almonacid, S., Mitchell, M.

“…The aim of this research was to develop and validate a mathematical model coupled with an optimization technique for thermal processing of conduction-heated…”
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Simultaneous heat and mass transfer applied to non-respiring foods packed in modified atmosphere by Simpson, R.J., Almonacid, S.F., Acevedo, C.A., Cortés, C.A.

“…A mathematical model to predict heat and mass transport phenomena in non-respiring food packed in modified atmosphere (MAP) was developed and validated. The…”
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