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Optimum drying process. Best drying conditions to grind fruits and vegetables
| dc.contributor.author | Pina Laguna, Meritxell |
| dc.date.accessioned | 2016-04-19T10:34:52Z |
| dc.date.available | 2016-04-19T10:34:52Z |
| dc.date.issued | 2013 |
| dc.identifier.uri | http://hdl.handle.net/2117/85878 |
| dc.description.abstract | World’s population is increasing annually, thereby increasing world’s food demand. Considering current trends, changes in food production must be done in order to meet the estimated future demand. This problem and its possible solutions such as drying or pulverizing the foods, in which this thesis is focused on, are described in detail below. |
| dc.language.iso | eng |
| dc.publisher | Universitat Politècnica de Catalunya |
| dc.publisher | Universität Kassel |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària |
| dc.subject.lcsh | Food -- Drying |
| dc.title | Optimum drying process. Best drying conditions to grind fruits and vegetables |
| dc.type | Master thesis (pre-Bologna period) |
| dc.subject.lemac | Aliments -- Deshidratació |
| dc.rights.access | Open Access |
| dc.audience.educationlevel | Estudis de primer/segon cicle |
| dc.audience.mediator | Escola Tècnica Superior d'Enginyeria Industrial de Barcelona |
| dc.audience.degree | ENGINYERIA QUÍMICA (Pla 2000) |
