R
Raquel Guiné
Researcher at Polytechnic Institute of Viseu
Publications - 389
Citations - 4138
Raquel Guiné is an academic researcher from Polytechnic Institute of Viseu. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 25, co-authored 340 publications receiving 2862 citations. Previous affiliations of Raquel Guiné include Polytechnic Institute of Coimbra & Escola Superior Agrária de Coimbra.
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Analysis of Moisture Content and Density of Pears During Drying
TL;DR: The traditional solar drying is carried out at open air duri... as mentioned in this paper, where pears of the S. Bartolomeu variety are very much appreciated and preferred dried food product in Portugal.
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Experimental and mathematical study of the discontinuous drying kinetics of pears
TL;DR: In this article, a set of experimental continuous and discontinuous pear drying procedures was analyzed and the results were compared with the Fick's diffusion model assuming a convective boundary condition enabling the determination of an effective diffusion coefficient and of the mass transfer coefficient on the product's surface.
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Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021)
James S. Chacha,James S. Chacha,Liyan Zhang,Chigozie E. Ofoedu,Chigozie E. Ofoedu,Rashid A Suleiman,Joachim M. Dotto,Ume Roobab,Adedoyin O Agunbiade,Adedoyin O Agunbiade,Haile Tesfaye Duguma,Haile Tesfaye Duguma,Beatha T Mkojera,Sayed Mahdi Hossaini,Waheed A. Rasaq,Ivan Shorstkii,Charles Odilichukwu R. Okpala,Małgorzata Korzeniowska,Raquel Guiné +18 more
TL;DR: In this article, the authors provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros and cons.
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Shrinkage Characteristics and Porosity of Pears during Drying
TL;DR: In this article, the shrinkage characteristics of pears during air drying by evaluating their dimensions and volume along the drying process and by predicting particle and bulk densities as well as porosity as a function of material moisture content.
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The duality of innovation and food development versus purely traditional foods
TL;DR: In this article, the authors analyse the constraints and motivations for development in the sector of traditional foods, from the point of view of marketing and consumer trends, and show that traditional knowledge assumes important social and economic value, which is relevant both for sectorial clusters as well as for majority social groups.