{"id":39529,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-reologica-de-alimentos-infantiles-influencia-de-la-temperatura-y-el-tiempo\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"caracterizacion-reologica-de-alimentos-infantiles-influencia-de-la-temperatura-y-el-tiempo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-reologica-de-alimentos-infantiles-influencia-de-la-temperatura-y-el-tiempo\/","title":{"rendered":"Caracterizacion reologica de alimentos infantiles. influencia de la temperatura y el tiempo."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Resurreccion Ramos Santos <\/strong><\/h2>\n<p>Utilizando 4 muestras de alimentos infantiles formulados (potitos) una de pescado y tres de carne, se ha realizado el trabajo experimental para conocer su comportamiento reol\u00f3gico y la variaci\u00f3n de la viscosidad aparente con la temperatura y el tiempo de tratamiento previo a un gradiente de velocidad constante (128 min-1 equivalente a 115,2 s-1): los valores de los par\u00e1metros reol\u00f3gicos obtenidos sobre la rama ascendente del reograma, demuestran que son newtonianos con umbral de fluencia.  la viscosidad aparente, hallada a cuatro gradientes de velocidad, seg\u00fan el dise\u00f1o exprimental realizado, se ve influenciada por la temperatura, presentando una gradaci\u00f3n descendente con el aumento de la temperatura. tambi\u00e9n se ha obtenido la variaci\u00f3n de la energ\u00eda de activaci\u00f3n del flujo viscoso aplicando la ecuaci\u00f3n de arrheniu-guzm\u00e1n.  el tiempo de tratamiento previo tambi\u00e9n ejerce una influencia, menos acusada que la temperatura, sobre la viscosidad aparente.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion reologica de alimentos infantiles. influencia de la temperatura y el tiempo.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion reologica de alimentos infantiles. influencia de la temperatura y el tiempo. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Resurreccion Ramos Santos <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1999<\/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 Torneros<\/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>Alberto Ibarz rivas (vocal)<\/li>\n<li>Luis Duran hidalgo (vocal)<\/li>\n<li>elvira Costell iba\u00f1ez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Resurreccion Ramos Santos Utilizando 4 muestras de alimentos infantiles formulados (potitos) una de pescado y tres de [&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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