{"id":28975,"date":"2004-04-03T00:00:00","date_gmt":"2004-04-03T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-las-perdidas-de-alimentos-en-envases-y-su-relacion-con-las-propiedades-fisicas\/"},"modified":"2004-04-03T00:00:00","modified_gmt":"2004-04-03T00:00:00","slug":"estudio-de-las-perdidas-de-alimentos-en-envases-y-su-relacion-con-las-propiedades-fisicas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/leon\/estudio-de-las-perdidas-de-alimentos-en-envases-y-su-relacion-con-las-propiedades-fisicas\/","title":{"rendered":"Estudio de las perdidas de alimentos en envases y su relacion con las propiedades fisicas"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Flavio Rodrigues Toesca <\/strong><\/h2>\n<p>La proliferaci\u00f3n de nuevos alimentos formulados, las medidas higi\u00e9nico-sanitarias sobre los mismos, su conservaci\u00f3n, transporte, distribuci\u00f3n y venta, hace necesario el envasado. Este proceso se realiza en distintos tipos de envases, fabricados con materiales diferentes.  el estudio que se realiza en esta memoria se orienta a conocer, seg\u00fan los objetivos planteados, el comportamiento reol\u00f3gico y las propiedades f\u00edsicas de ciertos alimentos fabricados en brasil; la cantidad de alimento que queda en el envase despu\u00e9s de una utilizaci\u00f3n normal y, finalmente, establecer la relaci\u00f3n entre dicha cantidad, que hemos llamado p\u00e9rdidas en el envase, con las propiedades f\u00edsicas y el comportamiento reol\u00f3gico.  se han utilizado 43 productos alimenticios brasile\u00f1os con la siguiente distribuci\u00f3n:  26 derivados de tomate: 6 extractos; 3 pulpa; 1 pur\u00e9; 12 salsa y 4 ketchups.  15 mayonesas: 10 normales o de sabores y 5 bajas en calor\u00edas (ligth).  2 salsa l\u00e1ctea de utilizaci\u00f3n m\u00e1s espec\u00edfica y restringida.  el comportamiento reol\u00f3gico ha resultado, con el sistema de medida (vicos\u00edmetro haake rv-12, con programador exterior y registrador x-y-t), seudopl\u00e1stico con umbral de fluencia para las mayonesas y los ketchps y seudopl\u00e1stico para los dem\u00e1s derivados de tomate y las salsas l\u00e1cteas. Hay que destacar que presentan menor suedoplasticidad y valores del \u00edndice de fluencia y de viscosidad aparente, menores aque los fabricados similares de otros pa\u00edses.  en el total de los 43 productos, las p\u00e9rdidas en los envases dependen del material de que est\u00e9n fabricados siendo mayores en el brik, seguido en orden descendente por el pl\u00e1stico, la lata y el vidrio.  la relaci\u00f3n posible entre la naturaleza del producto, el n\u00famero de componentes, el material del envase y las propiedades f\u00edsicas con el porcentaje de p\u00e9rdidas se ha buscado utilizando el programa estad\u00edsitico spss. Para los derivados de tomate y las mayonesas, conside<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de las perdidas de alimentos en envases y su relacion con las propiedades fisicas<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de las perdidas de alimentos en envases y su relacion con las propiedades fisicas <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Flavio Rodrigues Toesca <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/03\/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>Julian Zapico Tornero<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Mar\u00eda Zumalacarregui rodriguez <\/li>\n<li>Manuel Dolz planas (vocal)<\/li>\n<li>albert Ibarz ribas (vocal)<\/li>\n<li>alfredo Negro alba\u00f1il (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Flavio Rodrigues Toesca La proliferaci\u00f3n de nuevos alimentos formulados, las medidas higi\u00e9nico-sanitarias sobre los mismos, su conservaci\u00f3n, [&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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