{"id":15294,"date":"2018-03-09T09:02:23","date_gmt":"2018-03-09T09:02:23","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/prediccion-del-tiempo-de-corte-en-la-elaboracion-de-queso-meidante-dispersion-de-radiacion-de-infrarrojo-proximo\/"},"modified":"2018-03-09T09:02:23","modified_gmt":"2018-03-09T09:02:23","slug":"prediccion-del-tiempo-de-corte-en-la-elaboracion-de-queso-meidante-dispersion-de-radiacion-de-infrarrojo-proximo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/prediccion-del-tiempo-de-corte-en-la-elaboracion-de-queso-meidante-dispersion-de-radiacion-de-infrarrojo-proximo\/","title":{"rendered":"Predicci\u00f3n del tiempo de corte en la elaboraci\u00f3n de queso meidante dispersi\u00f3n de radiaci\u00f3n de infrarrojo pr\u00f3ximo"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Manuel Castillo Zambudio <\/strong><\/h2>\n<p>La industria quesera demanda el desarrollo de instrumentos de medida en l\u00ednea, sencillos, sanitarios y no destructivos, que permitan la monitorizaci\u00f3n del proceso de coagulaci\u00f3n de la leche y la predicci\u00f3n de par\u00e1metros de control tales como tiempo de coagulaci\u00f3n y, en especial, tiempo de corte.La determinaci\u00f3n objetiva del tiempo de corte mejora el rendimiento quesero y la homogenedidad del producto.  el objetivo general del presente trabajo ha sido el estudio de un sensor de fibra \u00f3ptica que determina dispersi\u00f3n de radiaci\u00f3n en el infrarrojo pr\u00f3ximo, como m\u00e9todo de monitorizaci\u00f3n de la coagulaci\u00f3n y selecci\u00f3n objetiva del tiempo de corte. A tal fin, se realizan tres experiencias mediante el empleo de sendos dise\u00f1os de bloqueo completamente aleatorios, con tres r\u00e9plicas cada uno. En cada una de estas experiencias se seleccionan diferentes factores y niveles experimentales para estudiar su influencia sobre la coagulaci\u00f3n y, especialmente, sobre los algoritmos de predicci\u00f3n del tiempo de corte.  se demuestra que el empleo de dicho sensor \u00f3ptico.  a,- permite el seguimiento a tiemo real de la coagulaci\u00f3n de la leche de cabra.  b,- determina precisa y eficazmente tanto el tiempo de coagulaci\u00f3n de berridge como el tiempo de corte.  c,- cuando la concentraci\u00f3n de prote\u00edna var\u00eda significativamente, requiere la inclusi\u00f3n de un t\u00e9rmino proteico en los algoritmos de predicci\u00f3n.  de forma paralela, tambi\u00e9n se demuestra:  a,- que el sensor es \u00fatil para el estudio de los factores de la coagulaci\u00f3n.  b,- el efecto no lineal de la temperatura sobre la velocidad de coagulaci\u00f3n.  c,- que la energ\u00eda de activaci\u00f3n de la hidr\u00f3lisis de la case\u00edna aumenta con la concentraci\u00f3n proteica.  d,- que el efecto del cloruro c\u00e1lcico es especialmente importante sobre la fase secundaria de la coagulaci\u00f3n e independiente del ph.  e,- la existencia de interacciones entre distintas variables.  f,- que la agregaci\u00f3n se i<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Predicci\u00f3n del tiempo de corte en la elaboraci\u00f3n de queso meidante dispersi\u00f3n de radiaci\u00f3n de infrarrojo pr\u00f3ximo<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Predicci\u00f3n del tiempo de corte en la elaboraci\u00f3n de queso meidante dispersi\u00f3n de radiaci\u00f3n de infrarrojo pr\u00f3ximo <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Manuel Castillo Zambudio <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 25\/01\/2002<\/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>Jose Laencina Sanchez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: manuela Juarez iglesias <\/li>\n<li>isidro Roa ojalvo (vocal)<\/li>\n<li>federico Morais fernandez sanguino (vocal)<\/li>\n<li> Trujillo mesa Antonio  Jos\u00e9 (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Manuel Castillo Zambudio La industria quesera demanda el desarrollo de instrumentos de medida en l\u00ednea, sencillos, sanitarios [&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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