{"id":131717,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/deshidratacion-osmotica-de-papaya-desarrollo-de-un-producto-minimamente-procesado\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"deshidratacion-osmotica-de-papaya-desarrollo-de-un-producto-minimamente-procesado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/deshidratacion-osmotica-de-papaya-desarrollo-de-un-producto-minimamente-procesado\/","title":{"rendered":"Deshidratacion osmotica de papaya. desarrollo de un producto minimamente procesado."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Enma Acosta Estevez <\/strong><\/h2>\n<p>En la presente tesis doctoral se estudia la evolucion que experientan ciertas propiedades fisicoquimicas durante la deshidratacion osmotica de cubos de papaya \u00abcarica papaya\u00bb, en diferentes condiciones de presion y temperatura.Se han usado ecuaciones de difusion para caracterizar el transporte de agua y sacarosa en el interior del producto y se presentan los valores de obtenidos. Se encontraron incrementos significativos en la velocidad de perdida de agua al aumentar la temperatura y disminuir la presion de trabajo.  tambien se observo una menor ganancia final de azucar, en los tratamientos a vacio. Aparentemente los modelos difusionales son insuficientes por si solos para explicar la transferencia de masa que ocurre en los procedimientos a vacio.  otra parte del estudio es la evolucion de los parametros de calidad esenciales, durante la conservacion de papaya procesada como producto de humedad intermedia sometiendolas a deshidratacion osmotica a vacio. Estos son: colorbico, azucares reductores, ion sorbato y ph.  tambien se ha estudiado la calidad microbiologica durante un mes de almacenamiento mediantes controles periodicos de aerobios mesofilos, psicrotrofos, mohos y levaduras.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Deshidratacion osmotica de papaya. desarrollo de un producto minimamente procesado.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Deshidratacion osmotica de papaya. desarrollo de un producto minimamente procesado. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Enma Acosta Estevez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Palmas de gran canaria<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/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>Pedro Fito Maupoey<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: M\u00aa Amparo Chiralt Boix <\/li>\n<li> Serra Belaguer Juan  A. (vocal)<\/li>\n<li>Juan  Carlos Penedo Padr\u00f3n (vocal)<\/li>\n<li>Vassilis Gekas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Enma Acosta Estevez En la presente tesis doctoral se estudia la evolucion que experientan ciertas propiedades fisicoquimicas [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,1715,16629,1594],"tags":[245515,31060,16955,16828,245516,97568],"class_list":["post-131717","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-elaboracion-de-alimentos","category-palmas-de-gran-canaria","category-tecnologia-de-los-alimentos","tag-enma-acosta-estevez","tag-juan-carlos-penedo-padron","tag-ma-amparo-chiralt-boix","tag-pedro-fito-maupoey","tag-serra-belaguer-juan-a","tag-vassilis-gekas"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/131717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=131717"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/131717\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=131717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=131717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=131717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}