{"id":31862,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-reologica-de-tejidos-de-patata-tratados-termicamente-cineticas-de-ablandamiento\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"caracterizacion-reologica-de-tejidos-de-patata-tratados-termicamente-cineticas-de-ablandamiento","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-reologica-de-tejidos-de-patata-tratados-termicamente-cineticas-de-ablandamiento\/","title":{"rendered":"Caracterizacion reologica de tejidos de patata tratados termicamente. cineticas de ablandamiento."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Alvarez Torres M. Dolores <\/strong><\/h2>\n<p>Se caracteriza reologicamente el tejido de patata, cv.  monalisa, tanto fresco como sometido a distintos tratamientos termicos (escaldado, congelacion, descongelacion y\/o coccion). Se miden parametros reologicos derivados de metodos objetivos instrumentales:  compresion, corte, traccion, relajacion de tension y \u00abcreep compliance\u00bb, asi como propiedades texturales. Se cuantifica el efecto en el comportamiento reologico de la estructura de cada tratamiento, y se seleccionan los parametros reologicos mas idoneos para detectar las modificaciones quimicas y bioquimicas y el da\u00f1o mecanico sufrido por la estructura. Se establecen las cineticas de ablandamiento termico del tejido. Se hacen estudios histologicos para relacionar la estructura visible con el comportamiento mecanico. Finalmente, se establecen las especificaciones de operaciones termicas que optimizan la textura del tejido.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion reologica de tejidos de patata tratados termicamente. cineticas de ablandamiento.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion reologica de tejidos de patata tratados termicamente. cineticas de ablandamiento. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Alvarez Torres M. Dolores <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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>Wenceslao Canet Parre\u00f1o<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Manuel Camps Michelena <\/li>\n<li>Rafael Alique Lopez (vocal)<\/li>\n<li> Gil Gonzalez Manuel Juan (vocal)<\/li>\n<li>Jos\u00e9 Carballo Santaolalla (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Alvarez Torres M. Dolores Se caracteriza reologicamente el tejido de patata, cv. monalisa, tanto fresco como sometido [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,16008,5431,6113,1594],"tags":[88464,88465,57135,16963,4747,76338],"class_list":["post-31862","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-politecnica-de-madrid","category-propiedades-de-los-alimentos","category-refrigeracion-de-alimentos","category-tecnologia-de-los-alimentos","tag-alvarez-torres-m-dolores","tag-gil-gonzalez-manuel-juan","tag-jose-carballo-santaolalla","tag-manuel-camps-michelena","tag-rafael-alique-lopez","tag-wenceslao-canet-parreno"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=31862"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31862\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=31862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=31862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=31862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}