{"id":37097,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/deshidratacion-osmotica-al-vacio-por-pulso-povd-del-kiwi-fruta\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"deshidratacion-osmotica-al-vacio-por-pulso-povd-del-kiwi-fruta","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/deshidratacion-osmotica-al-vacio-por-pulso-povd-del-kiwi-fruta\/","title":{"rendered":"Deshidratacion osmotica al vacio por pulso (povd) del kiwi-fruta."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ricardo Garcia Pinchi <\/strong><\/h2>\n<p>Se ha estudiado la aplicaci\u00f3n de la deshidrataci\u00f3n osm\u00f3tica con pulso de vac\u00edo, utilizando dos tipos de disoluci\u00f3n osm\u00f3tica sacarosa (65 brix) y mosto concentrado rectificado de uva (63 brix). Las temperaturas de trabajo fueron 25, 35 y 45 c y la duraci\u00f3n del pulso de vac\u00edo (50 mbars) fue de 0, 5, 10 y 15 minutos. Se ha caracterizado la porosidad de la fruta y las variaciones de peso, actividad de agua, humedad y s\u00f3lidos solubles a los diferentes tiempos de procesado hasta 180 min. A partir de estos datos se han modelizado la cin\u00e9tica de transferencia de agua y soluto. Los valores de difusividad eficaz (de) aumentan con la temperatura (seg\u00fan modelo arrhenius) y se observ\u00f3 un ligero aumento de (de) cuando aumento el nivel de impregnaci\u00f3n. Las difusividades fueron mayores en los tratamientos con mosto debido al mayor valor de la verdadera fuerza impulsora (mayores diferencias de actividades de agua). As\u00ed mismo, se ha analizado la evoluci\u00f3n de las propiedades fisicoqu\u00edmicas y microbiol\u00f3gica durante el almacenamiento (hasta 60 d\u00edas) a 5, 15 y 25 c de rebanadas de kiwi procesadas con pulso de vac\u00edo (5 min. 50 mbar) con jarabe de sacarosa y mosto concentrado, ambos con sorbato de potasio (sk), \u00e1cido c\u00edtrico y cloruro c\u00e1lcico como preservantes. Las condiciones de actividad de agua, ph y sk fueron respectivamente para las muestras procesadas con sacarosa y procesadas con mosto: 0.945, 3.61, 760 ppm y 0.929, 3.44 y 760 ppm. Durante la conservaci\u00f3n se ha caracterizado el color, ph, concentraci\u00f3n de az\u00facares (glucosa, fructosa y sacarosa), \u00e1cido asc\u00f3rbico y sk. En ninguna de las muestras hubo variaciones notables de ph y sk durante el almacenamiento, los recuentos totales (ufc\/g) de aerobios mes\u00f3filos, psicrotr\u00f3ficos mohos y levaduras no fueron superiores a los niveles permitidos para este tipo de producto. La concentraci\u00f3n de \u00e1cido asc\u00f3rbico disminuy\u00f3 con el aumento de la temperatura (ea 9 kcal\/mol en ambos<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Deshidratacion osmotica al vacio por pulso (povd) del kiwi-fruta.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Deshidratacion osmotica al vacio por pulso (povd) del kiwi-fruta. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ricardo Garcia Pinchi <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/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>Juan Serra Belenguer<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Pedro Fito Maupoey <\/li>\n<li>Gustavo Barbosa-canovas (vocal)<\/li>\n<li>Domingo Salazar Hernandez (vocal)<\/li>\n<li>Vicente Guardiola Herraez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ricardo Garcia Pinchi Se ha estudiado la aplicaci\u00f3n de la deshidrataci\u00f3n osm\u00f3tica con pulso de vac\u00edo, utilizando [&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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