{"id":2057,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/clarificacion-por-filtracion-tangencial-de-zumo-de-limon-y-acidificacion-de-alimentos\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"clarificacion-por-filtracion-tangencial-de-zumo-de-limon-y-acidificacion-de-alimentos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/clarificacion-por-filtracion-tangencial-de-zumo-de-limon-y-acidificacion-de-alimentos\/","title":{"rendered":"Clarificacion por filtracion tangencial de zumo de limon y acidificacion de alimentos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Domingo Saura Lopez <\/strong><\/h2>\n<p>El objeto de esta memoria es estudiar el proceso de filtracion tangencial (ft) del zumo de limon en la elaboracion de clarificados aplicables como acidificantes natural de conservas vegetales de calidad. Del analisis de los componentes responsables de la nube y su estabilidad se experimenta el comportamiento de disoluciones modelo de pectinas y con experiencias a escala de labo y piloto se sigue la evolucion de los diferentes componentes del jugo (ac. Citrico, azucares, vitamina c, pectinas, etc). Durante la ft (mfyuf). En ensayo industrial se prepara jugo concentrado y se analizan los problemas relacionados con la turbidez. Se propone una teoria sobre el proceso de ft de jugos vegetales con tratamiento enzimatico. La elaboracion de nectares de prunus (albaricoque y melocoton) y melocoton en almibar enlatado se estudia comparando la acidificacion con ac. Citrico, y zumos turbio y clarificado. Se consideran los aspectos tecnologicos relacionados con la calidad de los elaborados durante su conservacion en diferentes condiciones y mediante analisis instrumental y sensorial.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Clarificacion por filtracion tangencial de zumo de limon y acidificacion de alimentos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Clarificacion por filtracion tangencial de zumo de limon y acidificacion de alimentos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Domingo Saura Lopez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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: Jose Coca Prados <\/li>\n<li>Jos\u00e9 Antonio Iba\u00f1ez Mengual (vocal)<\/li>\n<li> Dominguez Eguia Juan  Blas (vocal)<\/li>\n<li>Francisco Tomas Barberan (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Domingo Saura Lopez El objeto de esta memoria es estudiar el proceso de filtracion tangencial (ft) del [&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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