0000000000588961
AUTHOR
P. Fito
Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process
Abstract Salting treatment is a common operation in the production of high quality meat products, one of its main problems is the difficulty to control the simultaneous water and salt fluxes into the product and control the protein fibers transformation throughout process. Dielectric properties of salted porcine meat are strongly related to its structure and composition. Thus, dielectric properties measurement appears as a promising method for controlling on-line the salting process in meat industry. Dielectric spectroscopy studies have been performed on raw and salted Longissimus dorsi pork samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilen…
EFECTO DEL PRETRATAMIENTO CON MICROONDAS EN LA HIDRÓLISIS ENZIMÁTICA DE LOS RESIDUOS CÍTRICOS PARA LA OBTENCIÓN DE BIOETANOL
Pretatar con microondas la corteza de naranja a potencias y tiempos bajos (2.125 W/g-90 s) permite aumentar el contenido en azúcares fermentables totales para su posterior fermentación a bioetanol. No obstante, potencias y tiempos mayores degradan los azúcares naturalmente presentes en la materia prima. Estudios posteriores se realizarán con un prensado previo de la materia prima con el fin de preservar la fase líquida e incrementar los efectos de un pretratamiento con microondas sobre el residuo sólido.