{"id":145600,"date":"1993-01-01T00:00:00","date_gmt":"1993-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-de-los-disenos-ortogonales-aplicados-a-la-calidad-sensorial-de-productos-alimentarios-mediante-simulacion\/"},"modified":"1993-01-01T00:00:00","modified_gmt":"1993-01-01T00:00:00","slug":"evaluacion-de-los-disenos-ortogonales-aplicados-a-la-calidad-sensorial-de-productos-alimentarios-mediante-simulacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/evaluacion-de-los-disenos-ortogonales-aplicados-a-la-calidad-sensorial-de-productos-alimentarios-mediante-simulacion\/","title":{"rendered":"Evaluacion de los dise\u00f1os ortogonales aplicados a la calidad sensorial de productos alimentarios mediante simulacion"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Lopez Dominguez Jorge  Francisco <\/strong><\/h2>\n<p>En el trabajo se evalua la eficacia de los dise\u00f1os ortogonales de experimentos mediante la comparacion de las conclusiones obtenidas al utilizar estos dise\u00f1os, bajo diferentes condiciones, para realizar distintos test sensoriales sobre acidez de yogur respecto a las conclusiones obtenidas cuando se emplean dise\u00f1os factoriales clasicos. En el desarrollo se han aplicado tecnicas de simulacion por ordenador modelizando matematicamente la evolucion de la concentracion de acido lactico en el yogur asi como el comportamiento de los catadores frente al estimulo. Las conclusiones muestran una concordancia media del 75% en la deteccion de efectos principales e interacciones de primer orden del 80% en la totalidad de efectos considerados (hasta interacciones de segundo orden) y un ratio eficacia\/coste medio de 2.3.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluacion de los dise\u00f1os ortogonales aplicados a la calidad sensorial de productos alimentarios mediante simulacion<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluacion de los dise\u00f1os ortogonales aplicados a la calidad sensorial de productos alimentarios mediante simulacion <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Lopez Dominguez Jorge  Francisco <\/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\/1993<\/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>Federico Rodriguez Sanz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Rafael Enamorado Solanes <\/li>\n<li>Francisco Bravo Abad (vocal)<\/li>\n<li> De Miguel Arenal Jos\u00e9 Luis (vocal)<\/li>\n<li>Wenceslao Canet Parre\u00f1o (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Lopez Dominguez Jorge Francisco En el trabajo se evalua la eficacia de los dise\u00f1os ortogonales de experimentos [&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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