57 research outputs found
Control of the brewing process by using microwaves dielectric spectroscopy
No full text[EN] Dielectric spectroscopy in microwave and radiofrequency region is an emerging control technique used to obtain information about the transformation of biological systems. In microwave region, the main interaction is produced with different food constituents and water molecule. In this context, the dielectric properties were analyzed during beer production in order to improve beer quality. There were also analyzed the most important physical and chemical properties of beer through the process. Good correlations were found between loss tangent at 10 GHz and the ethanol and sugars concentration. Therefore, this technique can be used as a fast, accurate and non-destructive control method of beer production. (C) 2013 Elsevier Ltd. All rights reserved.The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovacion throughout the project AGL2011-30096. Author M. Castro-Giraldez thanks the Campus de Excelencia Internacional VLC/CAMPUS for their support. Author J. Velazquez-Varela thanks the Consejo Nacional de Ciencia y Tecnologia (CONACyT) of Mexico for their support.Velazquez-Varela, J.; Castro Giráldez, M.; Fito Suñer, PJ. (2013). Control of the brewing process by using microwaves dielectric spectroscopy. Journal of Food Engineering. 119(3):633-639. https://doi.org/10.1016/j.jfoodeng.2013.06.032S633639119
Diario de artistaLibro de Artista
No full text[ES] Este Trabajo de Final de Grado plantea la creación de un cuaderno de viaje hacia el interior,
cuyas páginas están repletas de obras y bocetos sin ningún orden previamente establecido
ni sometido a unas reglas inicialmente marcadas, de manera que cada dibujo no guarda
necesariamente relación alguna con los anteriores ni condiciona los que cronológicamente
se realicen posteriormente.
Cada obra creada plantea una técnica y temática que sólo obedece a la inspiración del
artista en cada momento, reflejándose en el libro diversos estilos y estados de ánimo de un
mismo autor.
Trabajado de una forma especial, este proyecto nace con la intención de mejorar la
destreza del artista a la hora de dibujar, con una metodología basada en la disciplina de
realizar un dibujo diario. Se plantea esta obra como una recopilación de un proyecto
personal, una oda a la perseverancia que pretende acabar con un bloqueo creativo.
El objetivo principal es llegar a alcanzar un mejor desarrollo del estilo propio, una
experiencia artística que permita al autor desarrollar toda su creatividad y lograr un alto
grado de satisfacción por todo lo creado.[EN] With this project we seek the creation of a self-exploration notebook whose pages are full
of sketches without a pre-established order subjected to some inicial rules, therefore every
drawing doesn¿t need to have any relation with the previous ones and does not influence the
ones made after it.
Each work created poses a technique and theme that only obeys the artist¿s inspiration at
that moment, reflecting in the book various styles and moods.
Worked on an unusual way, this project was born with the intention of improving the skill of
the artist, with a daily based methodology. This work is a recopilation of a personal project in
its roots, an ode to perseverance that aims to end a creative block.
The main objective is to reach a better growth of one¿s own style, an artistic experience that
allows the author to develop all her creativity and achieve satisfaction with her creations.Écija Fito, V. (2020). Diario de artistaLibro de Artista. https://riunet.upv.es/handle/10251/150188TFG
Schools and linguistic normalization (some comparative examples)
No full textHistorically schools have been used to favour certain languages and cultures to the detriment of others, which have been marginalized, for the sake of the modern nation state. Schools can help, with their traditional functions (mainly pedagogical, but also political, ethical and so on), to recover such historically discriminated against languages. In this article the author compares real cases which relate to this issue. In cases like Ireland and Algeria, political independence has been shown not to help restore languages and cultures, while in other cases like Greece, Norway and Finland it was precisely that political independence that was needed in order for there to be partial success. There are also other cases like Quebec and Belgium where this process of recovery has been brought about in other ways. The author concludes with some proposals that may be generalized to all of these comparative cases
Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy
Full text link[EN] Monitoring moisture and water activity during drying is crucial for process optimization, avoiding inadequate uses of energy. The main objective of this work was to study the dielectric properties of orange peel during hot air drying at 55 °C (HAD) and microwave power coupled with hot air drying at different power intensities (2 W/g, 4 W/g and 6 W/g). At 5, 15, 40, 60 and 120 min mass, aw, moisture, and permittivity were measured in fresh and dried samples. Results allowed developing a dielectric isotherm technique by adapting the GAB model to predict aw in dried orange peel by using ε'ε' (20 GHz). The physical meaning of the dielectric isotherm parameters (View the MathML sourceε0' and Cd) was studied. The value of View the MathML sourceε0' at 20 GHz (γ-dispersion) represents the induction effect of the minimum quantity of adsorbed water or the monomolecular moisture layer. The parameter Cd is related with isosteric heat, as well as the C parameter of the GAB model. The application of MW power produced an increase of isosteric heat or adsorption energy of the monomolecular layer, improving surface tension of samples and thus the hygroscopicity, explaining the reduction of the View the MathML sourceε0' independently of the quantity of the water molecules adsorbed.The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovacion throughout the project AGL2011-30096.Talens Vila, C.; Castro Giraldez, M.; Fito Suñer, PJ. (2016). Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy. LWT - Food Science and Technology. 66:622-628. https://doi.org/10.1016/j.lwt.2015.11.015S6226286
A thermodynamic model for hot air microwave drying of orange peel
No full text[EN] The citrus juice industry produces a great amount of waste that needs innovation and development to become products. There is a continuous demand to develop innovative approaches for the valorization of citrus by-products by applying environmentally and economically sustainable processes. One of the critical steps for by-products stabilization is the drying operation. The aim of this work was to develop a thermodynamic model for understanding internal heating and water transport mechanisms occurring from the inside to the outside of orange peels during hot air-microwave drying, and to predict the chemical and structural transformations. Different microwave energies (2, 4 and 6 W/g) combined with hot air (HAD) at 55 degrees C were used for drying citrus peels (5,15, 40, 60 and 120 min). Mass, volume, surface, water activity, moisture, and permittivity were measured in fresh and dried samples. A thermodynamic model was developed to explain the mechanisms involved in mass and energy transports throughout the combined drying by hot air and microwave. This model allows optimizing the traditional hot air drying, by coupling microwave, of orange peel waste as a novel process for citrus by-products valorization, reducing the process time and therefore process costs. (C) 2015 Elsevier Ltd. All rights reserved.The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovacion throughout the project AGL2011-30096.Talens Vila, C.; Castro Giráldez, M.; Fito Suñer, PJ. (2016). A thermodynamic model for hot air microwave drying of orange peel. Journal of Food Engineering. 175:33-42. https://doi.org/10.1016/j.jfoodeng.2015.12.001S334217
Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process
No full textDrying is considered the most expensive operation because of the time and control required; therefore, it is necessary to optimize this stage of the production process. The measurement of dielectric properties appears to be a promising method for on-line monitoring of the drying process in the meat industry.
Permittivity was measured for raw and dried Longissimus dorsi pork samples. The dielectric spectra were measured with an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector
Network Analyser in the frequency range of 500 MHz to 20 GHz. With this technique it was possible
to conclude that there is a direct relationship between the dielectric loss factor at 20 GHz, considering
the number of water molecules on the surface of sample. It was possible to determine the point of water activity at which the surface temperature reaches the air drying temperature, by using the loss angle at 20 GHz. At this point of water activity, the liquid phase disappears and internal transport controls the drying process. As a result, it was possible to develop a useful tool to predict the surface water activity by using the loss angle at 20 GHz.The authors acknowledge the financial support of the Spanish Ministerio de Ciencia e Innovacion through the project AGL2011-30096 and also for the financial support from ERASMUS MUNDUS (Eurotango II Programme) for a scholarship to support Maria Victoria Traffano Schiffo's PhD studies at Universidad Politecnica de Valencia, Espana. The author Marta Castro-Giraldez wishes to thank the UPV Postdoctoral Program (PAID-10-14) of Universidad Politecnica de Valencia for their support.Traffano Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2015). Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering. 166:285-290. https://doi.org/10.1016/j.jfoodeng.2015.06.030S28529016
The Relationship of Professional Commitment of Auditing Student and Anticipatory Socialization toward Whistleblowing Intention
No full textAbstractThe purpose of this research is to obtain the empirical evidence about the influence of professional commitment of auditing student and anticipatory socialization to the whistleblowing intention in Pekanbaru. This research population is all students who have taken auditing subject and the entire population chosen as research sample. Data were analysed by multiple regression using SPSS software. A total of 69 questionnaires distributed to students - students who have taken auditing in Pekanbaru, and the 52 questionnaires that can be processed (75%). The results indicated professional commitment of auditing student impact on whistleblowing intention. While no effect on the anticipatory socialization to whistleblowing intention
Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel
Full text link[EN] Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties.The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no 738 from AZTI (New Foods).Talens Vila, C.; Arboleya, JC.; Castro Giráldez, M.; Fito Suñer, PJ. (2017). Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT - Food Science and Technology. 77:110-118. https://doi.org/10.1016/j.lwt.2016.11.036S1101187
Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality
Full text link[EN] Nowadays, one of the most important challenges of poultry industry is to determine individually the meat
quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and fast
technique. For this purpose, dielectric spectra in radiofrequency and microwave ranges were studied. In
radiofrequency range, the permittivity was measured by a non-destructive sensor conformed by three points
with blunt-ended electrodes connected to an Agilent 4294A impedance analyser, and in microwave range an
Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser were used.
This work demonstrates the direct relation between the pH evolution and the dielectric constant at ¿-dispersion,
and also, that the main structural proteins degradation has direct relation with the dielectric constant at ßdispersion, being possible to segregate meat depending on the level of protein degradation. Finally, this paper
ends with a classification model for quality poultry meat based on a photonic analysis at radiofrequency range by
using the Traffano-Schiffo modelThe authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional. The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support.Traffano-Schiffo, MV.; Castro Giraldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2018). Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering. 239:1-7. https://doi.org/10.1016/j.jfoodeng.2018.06.029S1723
Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses
Full text link[EN] Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from -40 degrees C to 50 degrees C at 5 degrees C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.The authors acknowledge the financial support from: the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R, Agencia Estatal de Investigacion (AEI) and Fondo Europeo de Desarrollo Regional (FEDER). The author Maria Victoria Traffano Schiffo wants to thank the FPI Predoctoral Program of the Universidad Politecnica de Valencia for its support. The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM.Traffano-Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2017). Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors. 17(5):1024-1037. https://doi.org/10.3390/s17051024S1024103717
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