{"id":23430,"date":"2003-09-06T00:00:00","date_gmt":"2003-09-06T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/inactivacion-microbiana-por-pulsos-electricos-de-alto-voltaje\/"},"modified":"2003-09-06T00:00:00","modified_gmt":"2003-09-06T00:00:00","slug":"inactivacion-microbiana-por-pulsos-electricos-de-alto-voltaje","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/zaragoza\/inactivacion-microbiana-por-pulsos-electricos-de-alto-voltaje\/","title":{"rendered":"Inactivaci\u00f3n microbiana por pulsos el\u00e9ctricos de alto voltaje"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ignacio Alvarez Lanzarote <\/strong><\/h2>\n<p>En esta tesis doctoral, se plantea la posibilidad de utilizar pulsos el\u00e9ctricos de alto voltaje (peav) como un sistema no t\u00e9rmico de pasteurizaci\u00f3n de alimentos l\u00edquidos alternativo a los actuales tratamientos t\u00e9rmicos.  en la introducci\u00f3n de esta tesis, se presenta una visi\u00f3n general de diferentes tecnolog\u00edas, t\u00e9rmicas y no t\u00e9rmicas, de inactivaci\u00f3n microbiana (calentamiento \u00f3hmico, altas presiones hidrost\u00e1ticas, radiaciones ionizantes, ultrasonidos, pulsos de luz de alta intensidad y campos magn\u00e9ticos de alta intensidad) con relaci\u00f3n a aspectos b\u00e1sicos de \u00e9stas as\u00ed como de sus aplicaciones comerciales. la parte principal de la introducci\u00f3n describe en diferentes apartados el estado de desarrollo hasta el momento de la tecnolog\u00eda de los pulsos el\u00e9ctricos de alto voltaje.  se tratan aspectos relacionados con par\u00e1metros el\u00e9ctricos, equipamiento y efectos biol\u00f3gicos, as\u00ed como se indican las lagunas que existen hasta el momento.  en la secci\u00f3n de material y m\u00e9todos, el objetivo principal fue poner a punto el equipo desarrollado en la universidad  t\u00e9cnica de berl\u00edn para aplicar peav. Para ello, se establecieron las condiciones de trabajo m\u00e1s adecuadas (teniendo en cuenta el dise\u00f1o de la c\u00e1mara de tratamiento, temperatura del medio de tratamiento, frecuencia de aplicaci\u00f3n de los pulsos, conductividad el\u00e9ctrica del medio, etc.) Que permitiesen obtener, en posteriores investigacines, resultados fiables y reproducibles. Para el control de la temperatura del medio de tratamiento, dise\u00f1amos un dispositivo que permit\u00eda medir la temperatura tras la aplicaci\u00f3n de peav sin que se viese afectada la homogeneidad de la intensidad del campo el\u00e9ctrico en la c\u00e1mara de tratamiento.  en la secci\u00f3n de resultados, se presentan 9 art\u00edculos. En estos trabajos, se presentan los resultados obtenidos con relaci\u00f3n a la influencia en la inactivaci\u00f3n microbiana por pulsos el\u00e9ctricos de los par\u00e1metros del proceso (intensi<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Inactivaci\u00f3n microbiana por pulsos el\u00e9ctricos de alto voltaje<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Inactivaci\u00f3n microbiana por pulsos el\u00e9ctricos de alto voltaje <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ignacio Alvarez Lanzarote <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 09\/06\/2003<\/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>Santiago Cond\u00f3n Us\u00f3n<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Andr\u00e9s avelino Rodriguez moure <\/li>\n<li>pedro Fito maupoy (vocal)<\/li>\n<li>Miguel Rodrigo end\u00edgamos (vocal)<\/li>\n<li>volker Heinz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ignacio Alvarez Lanzarote En esta tesis doctoral, se plantea la posibilidad de utilizar pulsos el\u00e9ctricos de alto [&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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