{"id":11424,"date":"2018-03-09T08:56:47","date_gmt":"2018-03-09T08:56:47","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/modelizacion-del-comportamiento-termico-y-cinetico-de-la-operacion-de-escaldado\/"},"modified":"2018-03-09T08:56:47","modified_gmt":"2018-03-09T08:56:47","slug":"modelizacion-del-comportamiento-termico-y-cinetico-de-la-operacion-de-escaldado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/modelizacion-del-comportamiento-termico-y-cinetico-de-la-operacion-de-escaldado\/","title":{"rendered":"Modelizacion del comportamiento termico y cinetico de la operaci\u00f3n de escaldado"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Cristina Arroqui Vidaurreta <\/strong><\/h2>\n<p>El escaldado es un tratamiento aplicado durante la elaboracion de vegetales procesados de larga conservacion que determina en gran medida la calidad del producto final. Es ademas una de las operaciones que demanda un mayor consumo de agua y energia durante el procesado de estos productos.  para asegurar la calidad del producto minimizando los consumos especificos de la operaci\u00f3n, ademas del empleo de escaldadores, enfriadores integrados que recirculan el agua e incorporan diferentes sistemas de ahorro de agua y energia, se ha desarrollado un modelo de simulacion implementado en c++.  el modelo determina el tratamiento termico que maximiza la capacidad de trabajo asegurado la calidad del producto y calcula los consumos y costes especificos de la operaci\u00f3n.  por lo anterior, el analisis de los resultados de la simulacion es una herramienta util para la toma de decisiones en cuanto a la aplicaci\u00f3n de un tratamiento de escaldado o para la selecci\u00f3n del dise\u00f1o de equipo mas adecuado para nuestro caso.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Modelizacion del comportamiento termico y cinetico de la operaci\u00f3n de escaldado<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Modelizacion del comportamiento termico y cinetico de la operaci\u00f3n de escaldado <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Cristina Arroqui Vidaurreta <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 P\u00fablica de navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 19\/06\/2001<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Paloma Virseda Chamorro<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Art\u00e9s calero <\/li>\n<li>teresa Fernandez garcia (vocal)<\/li>\n<li>julio Rodr\u00edguez banga (vocal)<\/li>\n<li> Mate caballero Juan  ignacio (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Cristina Arroqui Vidaurreta El escaldado es un tratamiento aplicado durante la elaboracion de vegetales procesados de larga [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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