Contribución al estudio de la aplicación de ultrasonidos de alta intensidad en procesos de secado a baja temperatura
[EN] Dehydration is one of the most commonly used operations in the food industry, and although its aim is to extend the shelf life of foods by reducing their water activity, it could also involve quality degradation. Vacuum freeze-drying may be considered one of the best drying methods for the purp...
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| Format: | Doctoral Thesis |
| Language: | Spanish |
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Universitat Politècnica de València
2016
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| Online Access: | http://hdl.handle.net/10251/61484 |