{"id":58703,"date":"2018-03-09T22:46:31","date_gmt":"2018-03-09T22:46:31","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/contribucion-al-estudio-de-la-aplicacion-de-ultrasonidos-de-potencia-en-el-secado-convectivo-de-alimentos\/"},"modified":"2018-03-09T22:46:31","modified_gmt":"2018-03-09T22:46:31","slug":"contribucion-al-estudio-de-la-aplicacion-de-ultrasonidos-de-potencia-en-el-secado-convectivo-de-alimentos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/conservacion-de-alimentos\/contribucion-al-estudio-de-la-aplicacion-de-ultrasonidos-de-potencia-en-el-secado-convectivo-de-alimentos\/","title":{"rendered":"Contribuci\u00f3n al estudio de la aplicaci\u00f3n de ultrasonidos de potencia en el secado convectivo de alimentos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Vicente Garc\u00eda P\u00e9rez <\/strong><\/h2>\n<p>Una de las principales limitaciones del secado convectivo es la baja velocidad de secado. La aplicaci\u00f3n de ultrasonidos de potencia puede aumentar la velocidad de secado sin producir un aumento significativo de la temperatura del material, lo cual resulta especialmente interesante en el secado de materiales sensibles al calor o en procesos realizados a bajas temperaturas. El principal objetivo de este trabajo ha sido determinar el efecto de los ultrasonidos de potencia en procesos de secado convectivo estableciendo la influencia de las principales variables del proceso. el sistema de aplicaci\u00f3n de ultrasonidos consisti\u00f3 en un cilindro vibrante, que constituye la c\u00e1mara de secado y transfiere la energ\u00eda ac\u00fastica a las part\u00edculas al ser excitado por un transductor piezoel\u00e9ctrico tipo s\u00e1ndwich (21.7 khz). A partir de las experiencias de secado de diferentes productos agroalimentarios (zanahoria, albaricoque, caqui y piel de lim\u00f3n) y su modelizaci\u00f3n, se pudo establecer una influencia significativa de la aplicaci\u00f3n de ultrasonidos tanto en la resistencia interna como en la externa a la transferencia de materia. La intensidad de los efectos provocados por los ultrasonidos dependi\u00f3 del valor de las diferentes variables del proceso: velocidad y temperatura del aire, tipo de material tratado, densidad de carga y potencia aplicada.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Contribuci\u00f3n al estudio de la aplicaci\u00f3n de ultrasonidos de potencia en el secado convectivo de alimentos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Contribuci\u00f3n al estudio de la aplicaci\u00f3n de ultrasonidos de potencia en el secado convectivo de alimentos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Vicente Garc\u00eda P\u00e9rez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/05\/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>Antonio Mulet Pons<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: carmen Rossello matas <\/li>\n<li> Riera franco de sarabia enrique Fernando (vocal)<\/li>\n<li>ola Magnus magnussen (vocal)<\/li>\n<li>jordi joan Cair\u00f3 badillo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Vicente Garc\u00eda P\u00e9rez Una de las principales limitaciones del secado convectivo es la baja velocidad 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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