Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound

Journal of Food Engineering

Volumn 119, Issue 4, 2013, Pages 793-799

  Rodriguez, J ^a   Melo, E C ^b   Mulet, A ^a   Bon, J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b Department of Agricultural Engineering   (Estonia)

Author keywords

Antioxidant capacity; Drying; Power ultrasound; Process management

Indexed keywords

ANTIOXIDANT CAPACITY; CAUSAL RELATIONSHIPS; DRYING AIR TEMPERATURES; OPERATING CONDITION; OPTIMIZATION PROBLEMS; POWER ULTRASOUND; PROCESS CHARACTERISTICS; PROCESS MANAGEMENT;

AIR; ESSENTIAL OILS; NEURAL NETWORKS; OILS AND FATS; OPTIMIZATION; SUPERCRITICAL FLUID EXTRACTION; TOOLS; ULTRASONICS;

DRYING;

EID: 84881331671     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.07.016     Document Type: Article

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