{"id":47409,"date":"2020-04-17T01:06:16","date_gmt":"2020-04-17T01:06:16","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-influencia-de-los-tratamientos-termicos-de-escaldado-congelacion-y-descongelacion-en-la-textura-y-estructura-de-patata-solanum-tuberosum-l\/"},"modified":"2020-04-17T01:06:16","modified_gmt":"2020-04-17T01:06:16","slug":"estudio-de-la-influencia-de-los-tratamientos-termicos-de-escaldado-congelacion-y-descongelacion-en-la-textura-y-estructura-de-patata-solanum-tuberosum-l","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-la-influencia-de-los-tratamientos-termicos-de-escaldado-congelacion-y-descongelacion-en-la-textura-y-estructura-de-patata-solanum-tuberosum-l\/","title":{"rendered":"Estudio de la influencia de los tratamientos termicos de escaldado, congelacion y descongelacion en la textura y estructura de patata (solanum tuberosum l.)."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Wenceslao Canet Parre\u00f1o <\/strong><\/h2>\n<p>Los tratamientos termicos que constituyen el proceso de elaboracion de vegetales congelados afectan de forma fundamental la macro y microestructura del producto y su manifestacion externa  es decir su textura. El efecto de estos tratamientos se evalua mediante ensayos mecanicos de compresion a rotura  corte y relajacion de tension realizados con un instron food testing instrument mediante cortes histologicos y test panel. El escaldado convencional (97o c) causa una perdida irreversible de la adhesion intercelular  presion interna  rigidez y comportamiento viscoelastico de la estructura tratamientos a baja temperatura (70o c) durante largo tiempo previos a un escaldado convencional mejoran el comportamiento reologico de la microestructura. La congelacion causa perdidas irreversibles de la presion interna celular y de las caracteristicas viscoelasticas.  el aumento de la velocidad de congelacion incrementa la resistencia a la deformacion y rotura de las paredes celulares. Los ensayos mecanicos realizados detectan objetivamente incluso despues de la coccion el efecto de la estructura de distintos escaldados y distintas velocidades de congelacion  poniendo de manifiesto su eficacia para el control y la evaluacion de la calidad de vegetales congelados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la influencia de los tratamientos termicos de escaldado, congelacion y descongelacion en la textura y estructura de patata (solanum tuberosum l.).<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la influencia de los tratamientos termicos de escaldado, congelacion y descongelacion en la textura y estructura de patata (solanum tuberosum l.). <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Wenceslao Canet Parre\u00f1o <\/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\/1980<\/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>Jes\u00fas Espinosa Mulas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Miranda De Onis Joaquin <\/li>\n<li> Xandri Tague\u00f1a Jos\u00e9 Mar\u00eda (vocal)<\/li>\n<li>Jes\u00fas Espinosa Mulas (vocal)<\/li>\n<li>Octavio Carpena Ares (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Wenceslao Canet Parre\u00f1o Los tratamientos termicos que constituyen el proceso de elaboracion de vegetales congelados afectan 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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