{"id":132577,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/degradacion-enzimatica-y-caracteristicas-fisicas-y-quimicas-de-la-pectina-del-bagazo-de-melocoton\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"degradacion-enzimatica-y-caracteristicas-fisicas-y-quimicas-de-la-pectina-del-bagazo-de-melocoton","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/degradacion-enzimatica-y-caracteristicas-fisicas-y-quimicas-de-la-pectina-del-bagazo-de-melocoton\/","title":{"rendered":"Degradacion enzimatica y caracteristicas fisicas y quimicas de la pectina del bagazo de melocoton."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jordi Pagan Gilabert <\/strong><\/h2>\n<p>Se efectuaron extracciones de bagazo de melocoton en reactor quimico a diferentes temperaturas, ph y tiempos.La pectina extraida se caracterizo fisica y quimicamente. Tambien se degradaron muestras de pectina mediante una mezcla industrial de enzimas pectoliticas en las que previamente se caracterizaron sus parametros cineticos. De los resultados obtenidos se puede concluir que : a 80 grados c, ph 1,2 y 60 minutos se obtiene el maximo rendimiento de extraccion, pero las muestras de mayor calidad se obtienen a 60 grados c, ph 2,05 y 40 minutos. La degradacion de pectina por enzimas pectoliticas dio un buen ajuste a una cinetica de pseudoprimer orden. Los analisis fisicos y quimicos indican que la pectina de melocoton tiene caracteristicas optimas para su industrializacion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Degradacion enzimatica y caracteristicas fisicas y quimicas de la pectina del bagazo de melocoton.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Degradacion enzimatica y caracteristicas fisicas y quimicas de la pectina del bagazo de melocoton. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jordi Pagan Gilabert <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Lleida<\/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>Albert Ibarz Ribas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jose Laencina Sanchez <\/li>\n<li>Carmen Gonz\u00e1lez Az\u00f3n (vocal)<\/li>\n<li>V. Barbosa-canovas Gustavo (vocal)<\/li>\n<li>Jos\u00e9 Mar\u00eda Guti\u00e9rrez Gonz\u00e1lez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jordi Pagan Gilabert Se efectuaron extracciones de bagazo de melocoton en reactor quimico a diferentes temperaturas, ph [&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":[16825,332,18842,17,6826,416,1594],"tags":[34130,97569,98698,8798,33644,246444],"class_list":["post-132577","post","type-post","status-publish","format-standard","hentry","category-bebidas-no-alcoholicas","category-ciencias-tecnologicas","category-lleida","category-quimica","category-quimica-de-organosulfurados","category-quimica-organica","category-tecnologia-de-los-alimentos","tag-albert-ibarz-ribas","tag-carmen-gonzalez-azon","tag-jordi-pagan-gilabert","tag-jose-laencina-sanchez","tag-jose-maria-gutierrez-gonzalez","tag-v-barbosa-canovas-gustavo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132577","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=132577"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132577\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=132577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=132577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=132577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}