{"id":137665,"date":"2026-01-12T17:07:20","date_gmt":"2026-01-12T17:07:20","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-del-efecto-de-la-friccion-dimension-de-las-muestras-y-velocidad-de-deformacion-en-ensayos-de-compresion-uniaxial-de-alimentos-solidos\/"},"modified":"2026-01-12T17:07:20","modified_gmt":"2026-01-12T17:07:20","slug":"estudio-del-efecto-de-la-friccion-dimension-de-las-muestras-y-velocidad-de-deformacion-en-ensayos-de-compresion-uniaxial-de-alimentos-solidos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-del-efecto-de-la-friccion-dimension-de-las-muestras-y-velocidad-de-deformacion-en-ensayos-de-compresion-uniaxial-de-alimentos-solidos\/","title":{"rendered":"Estudio del efecto de la friccion, dimension de las muestras y velocidad de deformacion en ensayos de compresion uniaxial de alimentos solidos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Manuel Gil Gonzalez <\/strong><\/h2>\n<p>La influencia de la friccion y de la lubricacion de las superficies de contacto de la muestra con las placas a traves de las que se transmiten los esfuerzos en los ensayos de comprension uniaxial de tejidos de patata se ha estudiado utilizando un instron universal testing machine, teniendo en cuenta las dimensiones de las muestras (probetas cilindricas) y las velocidades de deformacion; se determino igualmente la variacion de la seccion transversal de las probetas durante la compresion. El comportamiento fuerza-deformacion en cada ensayo fue registrado. Los ensayos de comprension se desarrollaron tambien segun las condiciones de velocidad y geometria generales, pero variando la friccion mediante lubricacion.  los parametros derivados de los ensayos de compresion desarrollados (relacion area real de contacto al area original, deformacion de rotura, tensiones teorica y real de rotura, modulo de elasticidad aparente, energia de rotura por unidad de volumen, fueron analizados estadisticamente.  se ha comprobado la influencia de la altura, diametro y velocidad de deformacion sobre los parametros determinados. La lubricacion incrementa la relaccion entre el area de contacto real y el area original, y los valores de la deformacion de rotura, pero disminuye los valores de la tension real de rotura, modulo de elasticidad aparente y energia de rotura. La lubricacion disminuye los valores de la tension real con relaccion a los obtenidos en condiciones de friccion normal. La lubricacion reduce la influencia de otros factores, como la altura de las probetas, y elimina el efecto del diametro sobre la tension real de rotura y el modulo de elasticidad aparente.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio del efecto de la friccion, dimension de las muestras y velocidad de deformacion en ensayos de compresion uniaxial de alimentos solidos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio del efecto de la friccion, dimension de las muestras y velocidad de deformacion en ensayos de compresion uniaxial de alimentos solidos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Manuel Gil Gonzalez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1991<\/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>Wenceslao Canet Parre\u00f1o<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Alfredo Gonz\u00e1lez Salgueiro <\/li>\n<li>Jos\u00e9 Carballo Caabeiro (vocal)<\/li>\n<li>Jes\u00fas Espinosa Mulas (vocal)<\/li>\n<li>Federico Rodriguez Sanz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Manuel Gil Gonzalez La influencia de la friccion y de la lubricacion de las superficies de contacto [&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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