{"id":18360,"date":"2002-12-07T00:00:00","date_gmt":"2002-12-07T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/absorcion-de-humedad-de-especias-desecadas-aceleracion-estatica-y-reciclado-termico-dinamico\/"},"modified":"2002-12-07T00:00:00","modified_gmt":"2002-12-07T00:00:00","slug":"absorcion-de-humedad-de-especias-desecadas-aceleracion-estatica-y-reciclado-termico-dinamico","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/absorcion-de-humedad-de-especias-desecadas-aceleracion-estatica-y-reciclado-termico-dinamico\/","title":{"rendered":"Absorci\u00f3n de humedad de especias desecadas: aceleraci\u00f3n est\u00e1tica y reciclado t\u00e9rmico din\u00e1mico"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Bego\u00f1a Marcos Esteban <\/strong><\/h2>\n<p>Como material de laboratorio se ha adaptado un m\u00e9todo simple para determinar masivamente a 25\u00c2\u00bac\/24 horas la aw de los alimentos en todos el rango de crecimiento microbiano (0,60-0,99).  as\u00ed mismo, se ha desarrollado un dise\u00f1o experimental para la r\u00e1pida obtenci\u00f3n de datos de sorci\u00f3n de humedad, con un tiempo de equilibrio \u00abmetaestables\u00bb de una semana.  el azafr\u00e1n deshidratado ha sido reciclado para obtener con las mismas muestras isotermas de adsorci\u00f3n de humedad a tres temperaturas decrecientes.  por espectrofotometr\u00eda uv-vis se han identificado los tres componentes organol\u00e9pticos del azafr\u00e1n fresco.  integrado conceptualmente los resultados se concluye que a una aw &lt; 0,6 la mm del h2o no es suficiente para la hidr\u00f3lisis de la crocina, a una aw &gt; 0,6 la mn del h2o permite la hidr\u00f3lisis de la crocina en corcetina insoluble y gentiobiosa as\u00ed como su oxidaci\u00f3n a crotinoides antioxidantes que impiden el \u00abenranciamiento\u00bb de los l\u00edpidos. La picrocina tambi\u00e9n es hidrolizda a aw&gt;0,06, mediante una reacci\u00f3n de segundo orden, en safranal y glucosa. Los az\u00facares reductores del azafr\u00e1n , sin cristalizar seg\u00fan su ish, se condensan con las prote\u00ednas para formar, mediante la reacci\u00f3n de maillard, melanoidinas de color oscuro a valores aw intermedios (&gt;0,06). la oxidaci\u00f3n de los carotenoides a valores aw&lt;0,06 inhibe el t\u00edpico y caracter\u00edstico \u00abenranciamiento\u00bb de los l\u00edpidos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Absorci\u00f3n de humedad de especias desecadas: aceleraci\u00f3n est\u00e1tica y reciclado t\u00e9rmico din\u00e1mico<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Absorci\u00f3n de humedad de especias desecadas: aceleraci\u00f3n est\u00e1tica y reciclado t\u00e9rmico din\u00e1mico <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Bego\u00f1a Marcos Esteban <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/07\/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>Manuel Alcala Aguilera<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jose Fern\u00e1ndez salguero <\/li>\n<li>bernabe Sanz perez (vocal)<\/li>\n<li>pascual L\u00f3pez lorenzo (vocal)<\/li>\n<li>Francisco Puchals mas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Bego\u00f1a Marcos Esteban Como material de laboratorio se ha adaptado un m\u00e9todo simple para determinar masivamente a [&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":[332,25664,973,1594],"tags":[56999,916,13888,57000,2395,939],"class_list":["post-18360","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-colorantes-en-la-alimentacion","category-cordoba","category-tecnologia-de-los-alimentos","tag-begona-marcos-esteban","tag-bernabe-sanz-perez","tag-francisco-puchals-mas","tag-jose-fernandez-salguero","tag-manuel-alcala-aguilera","tag-pascual-lopez-lorenzo"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/18360","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=18360"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/18360\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=18360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=18360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=18360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}