Visualitzant PUBLICACIONS CIENTÍFIQUES per autor/a "Abea, Andres"
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Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
Abea, Andres; Gou, Pere; Guardia, Maria Dolors; Bañon, Sancho; Muñoz, Israel (Foods, 2021-12-16) Qualitat i Tecnologia AlimentàriaTomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes ... -
Dielectric Heating: A Review of Liquid Foods Processing Applications
Abea, Andres; Gou, Pere; Guàrdia, Maria Dolors; Picouet, Pierre; Kravets, Marina; Bañón, Sancho; Muñoz, Israel (Food Reviews International, 2022-07-01) Qualitat i Tecnologia AlimentàriaDielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave ... -
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
Kravets, Marina; Abea, Andrés; Guàrdia, Maria Dolors; Muñoz, Israel; Bañón, Sancho (Foods, 2023-10-23) Qualitat i Tecnologia AlimentàriaSalmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study ... -
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo
Kravets, Marina; García-Alonso, Francisco Javier; Abea, Andres; Guàrdia, Maria Dolors; Muñoz, Israel; Bañón, Sancho (Foods, 2024-01-22) Qualitat i Tecnologia AlimentàriaSalmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, ... -
Modeling of radio frequency heating of packed fluid foods moving on a conveyor belt: A case study for tomato puree
Abea, Andres; Kravets, Marina; Gou, Pere; Guàrdia, Maria Dolors; Felipe, Xavier; Bañón, Sancho; Muñoz, Israel (Innovative Food Science & Emerging Technologies, 2023-05-20) Qualitat i Tecnologia AlimentàriaComputer simulation models were used to study radiofrequency heating of liquid foods moving on a conveyor belt between staggered-through field electrodes of non-uniform electric field distribution. ... -
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
Kravets, Marina; Cedeño-Pinos, Cristina; Abea, Andrés; Guàrdia, Maria Dolors; Muñoz, Israel; Bañón, Sancho (Foods, 2023-07-26) Qualitat i Tecnologia AlimentàriaSalmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) ...