A5016892401- Microbial Inactivation Methods
- Freezing and Crystallization Processes
- Meat and Animal Product Quality
- Magnetic and Electromagnetic Effects
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Proteins in Food Systems
- Food Industry and Aquatic Biology
- nanoparticles nucleation surface interactions
- Heat Transfer and Optimization
- Crystallization and Solubility Studies
- Food composition and properties
- Phase Equilibria and Thermodynamics
- Phase Change Materials Research
- Listeria monocytogenes in Food Safety
- Chemical Thermodynamics and Molecular Structure
- Spectroscopy and Chemometric Analyses
- Advanced Chemical Sensor Technologies
- Material Properties and Processing
- Textile materials and evaluations
- X-ray Diffraction in Crystallography
- Plant Physiology and Cultivation Studies
- Polysaccharides Composition and Applications
- Acoustic Wave Resonator Technologies
- Advanced MEMS and NEMS Technologies
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2010-2023
University of Castilla-La Mancha
2005-2020
Consejo Superior de Investigaciones Científicas
2004-2018
Tecnológico de Monterrey
2011
Hospital Universitario Puerta de Hierro Majadahonda
2008
Unidades Centrales Científico-Técnicas
1999-2005
Universidad Complutense de Madrid
2000-2003
Universidad Politécnica de Madrid
2003
National Research Council
2003
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
1994
Abstract Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food market. According to advertisements, magnetic able generate tiny ice crystals throughout frozen product, prevent cell destruction, and preserve quality of fresh intact after thawing. If all these advantages were true, would represent significant advance in technology, not only for preservation, but also cryopreservation biological specimens such cells, tissues, organs. fields (MFs) are...
ABSTRACT: A histological technique was used to evaluate modifications on the microstructure of peach and mango due classical methods freezing those produced by high‐pressure‐shift (HPSF). With method, samples are cooled under pressure (200 MPa) ‐20°C without ice formation, then is released atmospheric (0.1 MPa). The high level supercooling (approximately 20°C) leads uniform rapid nucleation throughout volume specimen. This method maintained original tissue structure a great extent. Since...
Journal Article Effect of high pressure on the reduction microbial populations in vegetables Get access G. Arroyo, Arroyo Instituto del Frío, Consejo Superior de Investigaciones Cient ficas (CSIC), Ciudad Universitaria, Madrid, Spain Search for other works by this author on: Oxford Academic Google Scholar P.D. Sanz, Sanz Préstamo Dr Guadalupe Científicas 28040 Spain. Applied Microbiology, Volume 82, Issue 6, 1 May 1997, Pages 735–742, https://doi.org/10.1046/j.1365-2672.1997.00149.x...
Application of high hydrostatic pressure (200, 300, 350 and 400 MPa) at 5 °C for 30 min to different micro‐organisms, including Gram‐positive Gram‐negative bacteria, moulds yeasts, proved be more effective in inactivating these organisms than treatments 20 10 min. Moulds, bacteria Listeria monocytogenes were most sensitive, their populations completely inactivated pressures between 300 MPa. The same conditions pressure, temperature, time applied vegetables (lettuce, tomato, asparagus,...
ABSTRACT: Pork and beef muscles were subjected to 200 MPa −20 °C with or without water freezing. Both tissues responded the treatment similar behavior. Protein denaturation was greater when freezing occurred. Pressure‐induced cold complete for actin very considerable myosin other muscle proteins. Connective proteins remained practically unaltered by pressurization and/or Structural changes in at sarcomere levels caused more severe Color, drip loss, textural properties on pressurized samples...
A mathematical model to calculate the amount of ice formed instantaneously after a rapid expansion in high-pressure shift processes (HPSF) was developed. It considers that when water is expanded it does not extend over its melting curve but reaches metastable state (supercooled water), which also occurs practice. Theoretical results appear agree with experimental data.
Although the thermal conductivity of liquid water is well established, many conflicting values for ice have been reported in literature. This work demonstrates that significant differences conductivities can be attributed to freezing conditions and measurement procedures. In this study, was measured over temperature range −5 −40°C using a commercial needle probe. The heating time data fitting method were first optimized. Then, effects rate, presence dissolved gasses water, magnetic field...
Damage to the microstructure of eggplants frozen by conventional air-freezing methods and a high-pressure-assisted freezing method is compared in this paper. When techniques are employed, damage enhanced as rate diminishes sample volume increases. However, when applied, bulk nucleation occurs simultaneously whole sample, observed less dependent on sample.
ABSTRACT Experimental values for thermophysical properties of different kinds meats are here presented such as: thermal conductivity, enthalpy, heat capacity, diffusivity and density. All these were obtained from an extensive selection the existent bibliography. They correspond to measurements made at normal temperature range during cooling freezing processes. In present work a complete detailed table bibliography is in order facilitate attainment information about experimental data,...
Water thermodynamic properties are available as standards through the IAPWS-95 formulation of equation state. Among these properties, speed sound is very useful for calibrating devices and obtaining derived properties. However, values calculated in range (200 to 700) MPa more uncertain than desirable, due a lack accurate experimental data above 200 MPa. The aim this work provide complete set results water covering pressure mentioned above. Speed was determined by multiple reflections method...