{"id":29469,"date":"2018-03-09T09:22:36","date_gmt":"2018-03-09T09:22:36","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/valorizacion-de-la-castana-mediante-nuevos-productos-elaborados-obtencion-de-harina-y-de-aguardiente-por-destilacion-de-fermentados\/"},"modified":"2018-03-09T09:22:36","modified_gmt":"2018-03-09T09:22:36","slug":"valorizacion-de-la-castana-mediante-nuevos-productos-elaborados-obtencion-de-harina-y-de-aguardiente-por-destilacion-de-fermentados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/vigo\/valorizacion-de-la-castana-mediante-nuevos-productos-elaborados-obtencion-de-harina-y-de-aguardiente-por-destilacion-de-fermentados\/","title":{"rendered":"Valorizaci\u00f3n de la casta\u00f1a mediante nuevos productos elaborados. obtenci\u00f3n de harina y de aguardiente por destilaci\u00f3n de fermentados."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Cristina Lop\u00e9z Mac\u00edas <\/strong><\/h2>\n<p>Los resultados obtenidos en esta memoria han permitido dise\u00f1ar dos procedimientos para la obtenci\u00f3n de aguardiente y harina a partir de casta\u00f1a depreciada.  el proceso de elaboraci\u00f3n de aguardiente de casta\u00f1a se realizo mediante un proceso de fermenteci\u00f3n-destilaci\u00f3n , desarrollo inicilmente a escala de laboratorio y posteriormente a escal piloto,puesto a punto en dos modalidades operatorias(fermentaci\u00f3n en sumergido y en estado s\u00f3lido).Todo ello incluy\u00f3 la optimizaci\u00f3n, tanto de la hidr\u00f3lisis enzim\u00e1tica, del almid\u00f3n de casta\u00f1a a az\u00facares fermentables,como de las condiciones, de fermentaci\u00f3n , lo que supuso el estudio fe fen\u00f3menos enzim\u00e1ticos de sinergia,inhibici\u00f3n y desactivaci\u00f3n t\u00e9rmica, microbianos de toxicidad por etanol, y f\u00edsico de accesibilidad al sustrato en la operaci\u00f3n en estado s\u00f3lido.Finalmente se caracterizaci\u00f3n , adem\u00e1s los destilados que se obtuvieron en cada caso.  el desarrollo de un procedimiento para la elaboraci\u00f3n de harina de casta\u00f1a incluy\u00f3 el estudio de distintos pretratamientos del fruto, di\u00e1metros de part\u00edcula y temperaturas de secado operando en un secador de lecho fluidizado , lo que permiti\u00f3 la obtenci\u00f3n de harinas con distintas calidades organol\u00e9pticas y una primera aproximaci\u00f3n a la modelizaci\u00f3n de las cin\u00e9ticas de secado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Valorizaci\u00f3n de la casta\u00f1a mediante nuevos productos elaborados. obtenci\u00f3n de harina y de aguardiente por destilaci\u00f3n de fermentados.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Valorizaci\u00f3n de la casta\u00f1a mediante nuevos productos elaborados. obtenci\u00f3n de harina y de aguardiente por destilaci\u00f3n de fermentados. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Cristina Lop\u00e9z Mac\u00edas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Vigo<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/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>Lorenzo Pastrana Castro<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Mar\u00eda Teijon rivera <\/li>\n<li>severino Su\u00e1rez pandiella (vocal)<\/li>\n<li> Gonz\u00e1lez siso Mar\u00eda isabel (vocal)<\/li>\n<li>xavier Malcata (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Cristina Lop\u00e9z Mac\u00edas Los resultados obtenidos en esta memoria han permitido dise\u00f1ar dos procedimientos para la obtenci\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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