{"id":49154,"date":"2021-02-01T23:52:15","date_gmt":"2021-02-01T23:52:15","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/determinacion-de-las-caracteristicas-fisico-quimicas-de-la-pasta-de-aceitunas-y-de-los-coeficientes-de-facilidad-de-transmision-de-calor-en-la-operacion-de-batido\/"},"modified":"2021-02-01T23:52:15","modified_gmt":"2021-02-01T23:52:15","slug":"determinacion-de-las-caracteristicas-fisico-quimicas-de-la-pasta-de-aceitunas-y-de-los-coeficientes-de-facilidad-de-transmision-de-calor-en-la-operacion-de-batido","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/determinacion-de-las-caracteristicas-fisico-quimicas-de-la-pasta-de-aceitunas-y-de-los-coeficientes-de-facilidad-de-transmision-de-calor-en-la-operacion-de-batido\/","title":{"rendered":"Determinacion de las caracteristicas fisico-quimicas de la pasta de aceitunas y de los coeficientes de facilidad de transmision de calor en la operacion de batido."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Eugenio Cantos Martinez <\/strong><\/h2>\n<p>Se ha determinado la densidad  calor especifico y conductividad termica de la pasta de aceituna  molturada correlacionando dichos datos con la composicion de la pasta. Se han determinado los coeficientes de facilidad de transferencia de calor en una batidora a escala reducida  estudiando la influencia de la temperatura del fluido calefactor  la velocidad de giro de las paletas del agitador y la composicion en agua de la pasta. Se han obtenido ecuaciones empiricas que permiten definir y explicar la operacion de batido de la pasta de aceituna relacionando los numeros adimensionales que mas directamente intervienen en el fenomeno de agitacion con transferencia de calor.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Determinacion de las caracteristicas fisico-quimicas de la pasta de aceitunas y de los coeficientes de facilidad de transmision de calor en la operacion de batido.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Determinacion de las caracteristicas fisico-quimicas de la pasta de aceitunas y de los coeficientes de facilidad de transmision de calor en la operacion de batido. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Eugenio Cantos Martinez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1982<\/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>German Cano Mu\u00f1oz<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Alberto Losada  Villasante <\/li>\n<li>Jos\u00e9 Contreras Cano (vocal)<\/li>\n<li>German Cano Mu\u00f1oz (vocal)<\/li>\n<li>Jos\u00e9 Carballo Caabeiro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Eugenio Cantos Martinez Se ha determinado la densidad calor especifico y conductividad termica de la pasta 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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