{"id":155687,"date":"2026-01-12T17:22:36","date_gmt":"2026-01-12T17:22:36","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/optimizacion-de-la-leche-tratada-termicamente-a-traves-de-la-medida-de-nuevos-indices-de-calentamiento\/"},"modified":"2026-01-12T17:22:36","modified_gmt":"2026-01-12T17:22:36","slug":"optimizacion-de-la-leche-tratada-termicamente-a-traves-de-la-medida-de-nuevos-indices-de-calentamiento","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/optimizacion-de-la-leche-tratada-termicamente-a-traves-de-la-medida-de-nuevos-indices-de-calentamiento\/","title":{"rendered":"Optimizacion de la leche tratada termicamente a traves de la medida de nuevos indices de calentamiento."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Romero Estevez M. Carmen <\/strong><\/h2>\n<p>Debido a la necesidad de la industria por encontrar parametros de calentamiento capaces de clasificar la leche segun el tratamiento termico aplicado, se estudian en este trabajo dos nuevos parametros, la galactosa y los grupos sh libres. Se aplico un tratamiento cinetico a la evolucion de su concentracion tras el tratamiento termico y durante el almacenamiento.  los ordenes de reaccion hallados son 1,7 para la formacion de los sh y dos para el almacenamiento ( ea=151,17 kj\/mol y 33,10 kj\/mol).  para la galactosa fue de cero en la formacion y uno en el almacenamiento (ea= 25,45 y 100.73.Kj\/mol y 157,14 kj\/mol respectivamente).  se obtuvo como conclusion que ambos son validos como parametros de calentamiento, si bien la galactosa es la unica que sirve como criterio de clasificacion de la leche:  pasteurizada &lt;0,5 mg\/100ml uht 0,5=5 mg\/100ml esterilizada 50mg\/100ml<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Optimizacion de la leche tratada termicamente a traves de la medida de nuevos indices de calentamiento.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Optimizacion de la leche tratada termicamente a traves de la medida de nuevos indices de calentamiento. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Romero Estevez M. Carmen <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense 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>Salvio Jimenez Perez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Esperanza Torija Isasa <\/li>\n<li>Manuela Juarez (vocal)<\/li>\n<li>Concepcion Llaguno (vocal)<\/li>\n<li>Mercedes Ramos  Gonzalez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Romero Estevez M. Carmen Debido a la necesidad de la industria por encontrar parametros de calentamiento capaces [&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":[332,986,2390,1594,47286],"tags":[236401,5435,179095,24122,269824,6117],"class_list":["post-155687","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-complutense-de-madrid","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","category-tratamiento-termico-de-alimentos-y-productos-lacteos","tag-concepcion-llaguno","tag-esperanza-torija-isasa","tag-manuela-juarez","tag-mercedes-ramos-gonzalez","tag-romero-estevez-m-carmen","tag-salvio-jimenez-perez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/155687","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=155687"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/155687\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=155687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=155687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=155687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}