Search Results - "Mascheroni, Rodolfo Horacio"
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Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon
Published in Applied thermal engineering (05-12-2014)“…Experimental and theoretical analyses of the controlled heating of foods were done. The purpose of this paper is to demonstrate the favorable effects of the…”
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Journal Article -
2
Modelling the effect of gamma irradiation on the inactivation and growth kinetics of psychrotrophic bacteria in squid rings during refrigerated storage. Shelf-life predictions
Published in Journal of food engineering (01-07-2013)“…► Psychrotrophs inactivation induced by gamma irradiation in squid rings was modelled. ► Psychrotrophs growth curves during squid rings storage were fitted to…”
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Journal Article -
3
Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (Cucurbita moschata) and further polymeric film selection for packaging and refrigerated storage
Published in International journal of food science & technology (01-04-2021)“…This work summarizes the optimization of working conditions to get osmodehydrated and minimally processed Anco pumpkin as a feasible and practical preservation…”
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Journal Article -
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Optimization of Extraction of Pectin from Valencia “Midknight” Orange Peels with Citric Acid Solution
Published in Starch (01-09-2023)“…The extraction of pectin from Valencia “Midknight” orange peels with a citric acid solution is experimentally studied, and these data are used to model and…”
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Characteristic Process Variables during the Osmotic Dehydration of Stone Fruits: Experimental Values and Correlations between Components Content
Published in Journal of food process engineering (01-10-2015)“…Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh or processed. Osmotic dehydration – immersion of food pieces in…”
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