Search
Now showing items 1-9 of 9
Desarrollo y evaluación de mejoras reotecnológicas para aumentar la eficiencia en la producción de bioetanol a nivel industrial
(2019-05-31)
El acelerado agotamiento de recursos fósiles, el continuo incremento de precio de
combustibles y la creciente preocupación ambiental han impulsado la búsqueda de nuevas
alternativas sostenibles de fuentes renovables de ...
OBTENCIÓN DE UN ALIMENTO FUNCIONAL MEDIANTE LA LIOFILIZACIÓN Y SECADO POR ASPERSIÓN DE UN PRODUCTO GENERADO A PARTIR DE LA MICROBIOTA DEL KÉFIR
(2020-07-14)
The objective of this work was to apply the freeze-drying and spray-drying process to obtain a viable product from the microbiota of the kefir. The reproduction of the microbiota was taken to 26°C in the milk with rehydrated ...
OPTIMIZACIÓN DEL PROCESO DE SECADO POR CHAROLAS Y LIOFILIZACIÓN DE CIRUELA MEXICANA APLICANDO LA METODOLOGÍA DE SUPERFICIE DE RESPUESTA
(Instituto Tecnológico de Orizaba, 2018-03-19)
Los objetivos de este trabajo fueron optimizar el proceso de secado por charolas y liofilización para obtener un producto con propiedades deseables a un menor costo de producción. La optimización de ambos procesos de secado ...
OPTIMIZACIÓN DEL PROCESO DE SECADO DE QUESO FRESCO Y SUERO DE LECHE APLICANDO LA METODOLOGÍA DE SUPERFICIE DE RESPUESTA
(2018-03-16)
The aims of this work were to optimize the spray drying and fluidized bed drying processes in order to obtain a dehydrated product with desirable properties at a lower energy consumption and production cost. The optimization ...
Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains
(MDPI, 2019-03-01)
The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 ...
EFFECT OF FLUIDIZED BED DRYING ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF MEXICAN FRESH CHEESE
(RMIQ, 2016-07-19)
The main purpose of this study was to evaluate the effect of fluidized bed drying on physicochemical and microbiological properties of Mexican fresh cheese. A 23+2(3)+1 rotatable central composite design was used to establish ...
Effect of convective drying conditions on the physicochemical, microbiological, and thermophysical properties of cincho artisanal cheese
(RMIQ, 2022-03-29)
Cincho cheese is a semi-hard cheese rich in protein, with an intense flavor, slightly acidic, lumpy, soft, and firm texture, white or yellowish-white in color. Fresh cincho cheese is a highly perishable product because it ...
Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)
(Taylor & Francis, 2017-08-02)
Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and
freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (Cp). In
addition, water ...
Effect of spray-drying conditions on moisture content and particle size of coffee extract in a prototype dryer
(RMIQ, 2020-01-19)
In this work, the effect of spray drying conditions on the moisture content and particle size of coffee extract was studied. The factors investigated were the inlet temperature (150 to 220 °C), air flow (537 to 691 kg·h−1 ...