{"id":59703,"date":"2007-06-07T00:00:00","date_gmt":"2007-06-07T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/modelizacion-del-secado-de-lupulo-variedad-nugget-en-secadero-experimental\/"},"modified":"2007-06-07T00:00:00","modified_gmt":"2007-06-07T00:00:00","slug":"modelizacion-del-secado-de-lupulo-variedad-nugget-en-secadero-experimental","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-agrarias\/modelizacion-del-secado-de-lupulo-variedad-nugget-en-secadero-experimental\/","title":{"rendered":"Modelizaci\u00f3n del secado de l\u00fapulo, variedad nugget, en secadero experimental"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Rub\u00e9n Garc\u00eda Panch\u00f3n <\/strong><\/h2>\n<p>El l\u00fapulo es uno de los ingredientes imprescindibles en la fabricaci\u00f3n de la cerveza, que le confiere su caracter\u00edstico aroma y sabor amargo. Actualmente casi toda la producci\u00f3n de l\u00fapulo en espa\u00f1a se centra en la provincia de le\u00f3n, donde m\u00e1s de medio siglo avala el tradicional cultivo del l\u00fapulo. Una de las labores m\u00e1s interesantes es la que realizan los cultivadores de l\u00fapulo en los secaderos donde se transforman las inflorescencias femeninas o conos para ser empleados por la industria cervecera. para el estudio del secado del l\u00fapulo se construy\u00f3 un secadero experimental de una capa, equipado con un sistema de control y adquisici\u00f3n de datos y de funcionamiento similar al de los secaderos industriales, aunque en este caso el sistema de calentamiento del aire era mediante resistencias el\u00e9ctricas. Tanto la velocidad del aire de secado como la temperatura del mismo se modificaban con el fin de obtener ensayos en diferentes condiciones. En cada ensayo se almacenaban en un ordenador 20 registros diferentes, para su posterior estudio, procedentes de transductores de temperatura, velocidad de aire, humedad relativa y peso. Durante dos campa\u00f1as sucesivas se realizaron los ensayos de secado de la variedad nugget ya que es la variedad que ocupa casi la totalidad de la superficie cultivada, unas 700 ha en la provincia de le\u00f3n.  Los ensayos fueron dise\u00f1ados teniendo en cuenta la informaci\u00f3n recopilada de diversos autores as\u00ed como la experiencia acumulada en secado. Se pretend\u00eda determinar principalmente como afectaba las condiciones de velocidad y temperatura del aire de secado a la calidad comercial del l\u00fapulo y tambi\u00e9n cu\u00e1l era la curva de secado para obtener la velocidad de secado del mismo. Se ha obtenido un modelo matem\u00e1tico correspondiente al secadero experimental, para el estudio de secado de la variedad nugget, que relaciona las variables consideradas, obteni\u00e9ndose un curva logar\u00edtmica que se ajusta al proceso. Para finalizar, indicar que al<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Modelizaci\u00f3n del secado de l\u00fapulo, variedad nugget, en secadero experimental<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Modelizaci\u00f3n del secado de l\u00fapulo, variedad nugget, en secadero experimental <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Rub\u00e9n Garc\u00eda Panch\u00f3n <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 06\/07\/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>Jes\u00fas Su\u00e1rez Moya<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Maseda eimil <\/li>\n<li> Navas Garc\u00eda Luis Manuel (vocal)<\/li>\n<li> Melendez falkowski Jos\u00e9 Luis (vocal)<\/li>\n<li>Manuel ramiro Rodr\u00edguez rodr\u00edguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rub\u00e9n Garc\u00eda Panch\u00f3n El l\u00fapulo es uno de los ingredientes imprescindibles en la fabricaci\u00f3n de la cerveza, [&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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