{"id":42686,"date":"1999-02-02T00:00:00","date_gmt":"1999-02-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/procesamiento-ma%c2%adnimo-de-pina-por-deshidratacion-osmotica\/"},"modified":"1999-02-02T00:00:00","modified_gmt":"1999-02-02T00:00:00","slug":"procesamiento-ma%c2%adnimo-de-pina-por-deshidratacion-osmotica","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/procesamiento-ma%c2%adnimo-de-pina-por-deshidratacion-osmotica\/","title":{"rendered":"Procesamiento m\u00ednimo de pi\u00f1a por deshidrataci\u00f3n osm\u00f3tica"},"content":{"rendered":"<h2>Tesis doctoral de <strong> D\u00e9bora Castro Esp\u00edn <\/strong><\/h2>\n<p>En los \u00faltimos a\u00f1os ha habido importantes avances en el control de la tranferencia de masa &#8482; de la deshidrataci\u00f3n osm\u00f3tica (do) que han abierto un nuevo camino para la optimizacion del proceso y el desarrollo de nuevas aplicaciones, como es el procesamiento m\u00ednimo de frutas (pmf).  dentro de estos avances se destaca la reciente modelizaci\u00f3n del mecanismo hidrodin\u00e1mico (hdm), el cual es responsable de la impregnaci\u00f3n de alimentos porosos en operaciones s\u00f3lido-l\u00edquido. De acuerdo a la caracterizaci\u00f3n estructural de la pi\u00f1a, el hdm podr\u00e1 ser eficaz para inducir cambios composicionales en la fruta o acelerar la d.O. La influencia de diferentes variables de proceso de la d.O. Sobre la tm y la calidad de trozos de pi\u00f1a fue evaluada y optimizada mediante metodolog\u00eda de sueprficie respuesta. El an\u00e1lisis multivariable aplicado a la p\u00e9rdida de compuestos vol\u00e1tiles permiti\u00f3 la diferenciaci\u00f3n de tratamientos osm\u00f3ticos y puede ser utilizado como criterio de selecci\u00f3n de condicones de proceso. La d.O. A vac\u00edo pulsante (vp) es la m\u00e1s ventajosa para el pmf, y la m\u00e1s econ\u00f3mica comparada co npresi\u00f3n atmosf\u00e9rica y vac\u00edo . La d.O. A 40\u00c2\u00bac, 1 hora y vp constitutye un tratamiento m\u00ednimo que reduce la velocidad de respiraci\u00f3n de la pi\u00f1a d e23 a 8 mlco2\/kg-h, y combinado con el envasado en atm\u00f3sfera modificada y almacenamiento refrigerado es efectivo en extender la vida \u00fatil de la fruta. El deterioro microbinao consituty\u00f3 la principal v\u00eda de deterioro del producto y el que determin\u00f3 en fin de su vida \u00fatil, utilizando la evaluaci\u00f3n sensorial como criterio de rechazo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Procesamiento m\u00ednimo de pi\u00f1a por deshidrataci\u00f3n osm\u00f3tica<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Procesamiento m\u00ednimo de pi\u00f1a por deshidrataci\u00f3n osm\u00f3tica <\/li>\n<li><strong>Autor:<\/strong>\u00a0 D\u00e9bora Castro Esp\u00edn <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/02\/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>Pedro Fito Maupoey<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Mulet pons <\/li>\n<li>Mar\u00eda  del remedio Gonz\u00e1lez barron (vocal)<\/li>\n<li>efr\u00e9n Parada arias (vocal)<\/li>\n<li>lidia Dorantes \u00e1lvarez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de D\u00e9bora Castro Esp\u00edn En los \u00faltimos a\u00f1os ha habido importantes avances en el control de la tranferencia [&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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