{"id":44821,"date":"2019-01-09T16:06:51","date_gmt":"2019-01-09T16:06:51","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-cinetico-de-las-reacciones-que-intervienen-en-el-proceso-de-desulfitacion-de-los-zumos-de-naranja\/"},"modified":"2019-01-09T16:06:51","modified_gmt":"2019-01-09T16:06:51","slug":"estudio-cinetico-de-las-reacciones-que-intervienen-en-el-proceso-de-desulfitacion-de-los-zumos-de-naranja","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/fisica\/estudio-cinetico-de-las-reacciones-que-intervienen-en-el-proceso-de-desulfitacion-de-los-zumos-de-naranja\/","title":{"rendered":"Estudio cinetico de las reacciones que intervienen en el proceso de desulfitacion de los zumos de naranja."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonio Vega Gomez <\/strong><\/h2>\n<p>La conservacion de zumos de naranja con so2 es un procedimiento de gran interes por su economia y sencillez. Antes de su comercializacion los zumos deben desulfitarse. Esta operacion se ha venido realizando tradicionalmente de modo empirico. Se trata de un proceso de desabsorcion fisica acompa\u00f1ado de reaccion quimica y para encontrar las condiciones optimas de operacion se deben conocer las variables que gobiernan tanto la reaccionquimica como la transferencia de materia. En este trabajo se estudia el aspecto cinetico quimico de la desulfitacion de zumos de naranja. Se ha puesto a punto una tecnica para determinar las constantes de velocidad y equilibrio. Se ha estudiado las influencias del ph temperatura y variedad de naranja. Se deducen ecuaciones que las relacionan.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio cinetico de las reacciones que intervienen en el proceso de desulfitacion de los zumos de naranja.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio cinetico de las reacciones que intervienen en el proceso de desulfitacion de los zumos de naranja. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonio Vega Gomez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1978<\/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>Agustin Escardino Benlloch<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Eduardo Primo Yufera <\/li>\n<li>Pedro Fito Maupoey (vocal)<\/li>\n<li>Agustin Escardino Benlloch (vocal)<\/li>\n<li>Carles Sola Ferrando (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonio Vega Gomez La conservacion de zumos de naranja con so2 es un procedimiento de gran interes [&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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