{"id":28673,"date":"2018-03-09T09:21:28","date_gmt":"2018-03-09T09:21:28","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aplicacion-de-la-deshidratacion-osmostica-para-la-obtencion-de-rodajas-de-naranja-con-procesamiento-ma%c2%adnimo\/"},"modified":"2018-03-09T09:21:28","modified_gmt":"2018-03-09T09:21:28","slug":"aplicacion-de-la-deshidratacion-osmostica-para-la-obtencion-de-rodajas-de-naranja-con-procesamiento-ma%c2%adnimo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/politecnica-de-valencia\/aplicacion-de-la-deshidratacion-osmostica-para-la-obtencion-de-rodajas-de-naranja-con-procesamiento-ma%c2%adnimo\/","title":{"rendered":"Aplicaci\u00f3n de la deshidrataci\u00f3n osm\u00f3stica para la obtenci\u00f3n de rodajas de naranja con procesamiento m\u00ednimo"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  P\u00e9rez Zambrano Soraya Mercedes <\/strong><\/h2>\n<p>En este trabajo, se ha estudiado el proceso de deshidrataci\u00f3n osm\u00f3tica de rodajas de naranja (variedad Valencia late) aplicando pulso de vac\u00edo (dopv) a temperaturas suaves (30\u00c2\u00bac), defini\u00e9ndose las condiciones de proceso \u00f3ptimas para su procesamiento m\u00ednimo, en el que se ha analizado su estabilidad durante el almacenamiento en refrigeraci\u00f3n, considerando las fracciones corteza y pulpa. Los tratamientos osm\u00f3ticos se llevaron a cabo utilizando soluciones de sacarosa y glucosa a concentraciones de: 35, 45, 55 y 65\u00c2\u00babrix, consigui\u00e9ndose grandes ganancias de solutos siendo mayores en la fracci\u00f3n corteza. La cin\u00e9tica del proceso se modeliz\u00f3 paral a fracci\u00f3n pulpa y corteza desde dos enfoques: la velocidad de p\u00e9rdida de agua &#8211; ganancia de solutos y los cambios de composici\u00f3n de la fracci\u00f3n l\u00edquida del producto. Las propiedades de transporte de masa de las rodajas evaluadas a trav\u00e9s de los dos modelos mostraron una influencia notable de la estructura del tejido, del tipo y concentraci\u00f3n del agente osm\u00f3tico. En la modelizaci\u00f3n de los cambios de composici\u00f3n de la fracci\u00f3n l\u00edquida, las constantes cin\u00e9ticas mostraron un transporte m\u00e1s r\u00e1pido en la corteza. Los valores del coeficiente de difusi\u00f3n disminuyeron exponencialmente a medida que aument\u00f3 la concentraci\u00f3n de la soluci\u00f3n osm\u00f3tica. En cuanto a su vida \u00fatil se evaluaron algunas propiedades de calidad y estabilidad microbiol\u00f3gica, determin\u00e1ndose una vida \u00fatil razonable de 13 d\u00edas.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aplicaci\u00f3n de la deshidrataci\u00f3n osm\u00f3stica para la obtenci\u00f3n de rodajas de naranja con procesamiento m\u00ednimo<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aplicaci\u00f3n de la deshidrataci\u00f3n osm\u00f3stica para la obtenci\u00f3n de rodajas de naranja con procesamiento m\u00ednimo <\/li>\n<li><strong>Autor:<\/strong>\u00a0  P\u00e9rez Zambrano Soraya Mercedes <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 13\/02\/2004<\/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>M\u00aa Amparo Chiralt Boix<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pedro Fito maupoey <\/li>\n<li> Frutos fern\u00e1ndez Mar\u00eda Jos\u00e9 (vocal)<\/li>\n<li>isidora Sanz berzosa (vocal)<\/li>\n<li>amparo alejandra Salvador perez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de P\u00e9rez Zambrano Soraya Mercedes En este trabajo, se ha estudiado el proceso de deshidrataci\u00f3n osm\u00f3tica de rodajas [&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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