{"id":45035,"date":"2019-02-16T16:23:24","date_gmt":"2019-02-16T16:23:24","guid":{"rendered":""},"modified":"2019-02-16T16:23:24","modified_gmt":"2019-02-16T16:23:24","slug":"estudio-del-proceso-de-liofilizacion-de-distintas-mezclas-de-cremogenos-en-especial-el-de-fresa-con-zumo-de-uva-y-la-influencia-de-las-pectinas-en-el-comportamiento-reologico-de-las-mezclas-y-de-la-li","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-del-proceso-de-liofilizacion-de-distintas-mezclas-de-cremogenos-en-especial-el-de-fresa-con-zumo-de-uva-y-la-influencia-de-las-pectinas-en-el-comportamiento-reologico-de-las-mezclas-y-de-la-li\/","title":{"rendered":"Estudio del proceso de liofilizacion de distintas mezclas de cremogenos en especial el de fresa con zumo de uva y la influencia de las pectinas en el comportamiento reologico de las mezclas y de la liofilizacion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Argimiro Vi\u00f1as Vizan <\/strong><\/h2>\n<p>El zumo de uva puro no es liofilizable y la tesis estudia la mezcla con cremogenados que dan producto facilmente lufilizable. Se estudia la mezcla del zumo de uva y cremogenado de pera y dan los parametros mas adecuados para el proceso: congelacion  viscosidad  desecacion primaria y desecacion secundaria.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio del proceso de liofilizacion de distintas mezclas de cremogenos en especial el de fresa con zumo de uva y la influencia de las pectinas en el comportamiento reologico de las mezclas y de la liofilizacion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio del proceso de liofilizacion de distintas mezclas de cremogenos en especial el de fresa con zumo de uva y la influencia de las pectinas en el comportamiento reologico de las mezclas y de la liofilizacion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Argimiro Vi\u00f1as Vizan <\/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\/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>Jose Carballo Caabeiro<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Eduardo Primo Yufera <\/li>\n<li>Enrique Costa Novella (vocal)<\/li>\n<li>Jos\u00e9 Carballo Caabeiro (vocal)<\/li>\n<li>Segundo Jimenez Gomez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Argimiro Vi\u00f1as Vizan El zumo de uva puro no es liofilizable y la tesis estudia la mezcla [&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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