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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 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 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 ...