{"id":41987,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-del-proceso-de-congelacion-por-cambio-brusco-de-presion-en-alimentos\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"caracterizacion-del-proceso-de-congelacion-por-cambio-brusco-de-presion-en-alimentos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-del-proceso-de-congelacion-por-cambio-brusco-de-presion-en-alimentos\/","title":{"rendered":"Caracterizacion del proceso de congelacion por cambio brusco de presion en alimentos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Laura M. Otero Garcia <\/strong><\/h2>\n<p>En esta tesis se presenta un estudio del proceso de congelaci\u00f3n por cambio brusco de presi\u00f3n en dos partes: en la primera se caracteriza el proceso de congelaci\u00f3n por cambio brusco de presi\u00f3n, se establece su modelo matem\u00e1tico y se compara con la congelaci\u00f3n a presi\u00f3n atmosf\u00e9rica, empleando un modelo alimenticio de gel de \u00e1gar. En la segunda parte se analizan los da\u00f1os producidos en la microestructura de alimentos, tanto de origen animal (lomo de cerdo y redondo de vaca) como vegetal (berenjena, melocot\u00f3n y mango), por los cristales de hielo formados en la congelaci\u00f3n por cambio brusco de presi\u00f3n y comparan con los provocados por otros sistemas de congelaci\u00f3n a presi\u00f3n atmosf\u00e9rica, y con los provocados por tratamientos con alta presi\u00f3n sin congelaci\u00f3n (para distinguir los efectos debidos exclusivamente a la congelaci\u00f3n); como atributos de la calidad de los alimentos, v\u00e1lidos para cuantificar y comparar efectos, se eligieron el exudado tras descongelaci\u00f3n, capacidad de retenci\u00f3n de agua, textura y color.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion del proceso de congelacion por cambio brusco de presion en alimentos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion del proceso de congelacion por cambio brusco de presion en alimentos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Laura M. Otero Garcia <\/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\/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> Sanz Martinez Pedro Dimas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: rafael Enamorado solanes <\/li>\n<li>Jes\u00fas Espinosa mulas (vocal)<\/li>\n<li> Sanchez-giron renedo victor Manuel (vocal)<\/li>\n<li>guadalupe Prestamo Martinez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Laura M. Otero Garcia En esta tesis se presenta un estudio del proceso de congelaci\u00f3n por cambio [&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":[332,4742,16008,1594],"tags":[93450,36724,105955,73443,105957,105956],"class_list":["post-41987","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-congelacion-desecacion-de-alimentos","category-politecnica-de-madrid","category-tecnologia-de-los-alimentos","tag-guadalupe-prestamo-Martinez","tag-jesus-espinosa-mulas","tag-laura-m-otero-garcia","tag-rafael-enamorado-solanes","tag-sanchez-giron-renedo-victor-manuel","tag-sanz-Martinez-pedro-dimas"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/41987","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=41987"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/41987\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=41987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=41987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=41987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}