{"id":56536,"date":"2007-12-01T00:00:00","date_gmt":"2007-12-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/elaboracion-del-jamon-mediante-un-proceso-acelerado-simultaneo-de-estabilizacion-y-aromatizacion-pasea-con-control-integrado-de-acaros-cia\/"},"modified":"2007-12-01T00:00:00","modified_gmt":"2007-12-01T00:00:00","slug":"elaboracion-del-jamon-mediante-un-proceso-acelerado-simultaneo-de-estabilizacion-y-aromatizacion-pasea-con-control-integrado-de-acaros-cia","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/cordoba\/elaboracion-del-jamon-mediante-un-proceso-acelerado-simultaneo-de-estabilizacion-y-aromatizacion-pasea-con-control-integrado-de-acaros-cia\/","title":{"rendered":"Elaboraci\u00f3n del jam\u00f3n mediante un proceso acelerado simult\u00e1neo de estabilizaci\u00f3n y aromatizaci\u00f3n (pasea) con control integrado de \u00e1caros (cia)"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Cristina Mejias Carpena <\/strong><\/h2>\n<p>El objeto de resolver unos de los principales problemas de la industria del jam\u00f3n, se realiz\u00f3 este estudio que demuestra la posibilidad de elaboraci\u00f3n del jam\u00f3n manteni\u00e9ndolo siempre en condiciones de temperatura a las que los \u00e1caros no pueden crecer.     en esta tesis se incluyen los resultados que han llevado al desarrollo del procedimiento acelerado simult\u00e1neo de estabilizaci\u00f3n y aromatizaci\u00f3n del jam\u00f3n. Este procedimiento viene establecido por una fase fr\u00eda, seguido de una fase de calentamiento de los jamones.     la fase fr\u00eda se caracteriza por el mantenimiento de los jamones en fr\u00edo a 7\u00c2\u00bac, etapa destinada inicialmente a conseguir la estabilizaci\u00f3n del jam\u00f3n, que debe tener una duraci\u00f3n m\u00ednima de seis meses, para aumentar la concentraci\u00f3n salina en el interior del jam\u00f3n. En la fase fr\u00eda se inoculan los jamones con mohos seleccionados, que crecen a bajas temperaturas, pro lo que se realizan simult\u00e1neamente la estabilizaci\u00f3n y la aromatizaci\u00f3n.     los jamones pasan despu\u00e9s a una fase de mantenimiento a temperatura moderada de 30\u00c2\u00ba c, con una duraci\u00f3n de 3-5 meses. Al cabo, los jamones adquieren las caracter\u00edsticas de jam\u00f3n de bodega, sin que se haga necesario aumentar el periodo de elaboraci\u00f3n. Se demuestra que el crecimeinto de los mohos en la fase de fr\u00edo no necesariamente es una alteraci\u00f3n, que los industriales denominan \u00abremelo\u00bb.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Elaboraci\u00f3n del jam\u00f3n mediante un proceso acelerado simult\u00e1neo de estabilizaci\u00f3n y aromatizaci\u00f3n (pasea) con control integrado de \u00e1caros (cia)<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Elaboraci\u00f3n del jam\u00f3n mediante un proceso acelerado simult\u00e1neo de estabilizaci\u00f3n y aromatizaci\u00f3n (pasea) con control integrado de \u00e1caros (cia) <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Cristina Mejias Carpena <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/01\/2007<\/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>Francisco Leon Crespo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: manuela Luisa Jodral villarejo <\/li>\n<li>Francisco Jos\u00e9 C\u00e9spedes s\u00e1nchez (vocal)<\/li>\n<li>salud Serrano jimenez (vocal)<\/li>\n<li>Mar\u00eda dolores Garrido fern\u00e1ndez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Cristina Mejias Carpena El objeto de resolver unos de los principales problemas de la industria del jam\u00f3n, [&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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