{"id":70046,"date":"2018-03-09T23:14:33","date_gmt":"2018-03-09T23:14:33","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-del-proceso-de-deshidratacion-en-la-calidad-del-azafran-especia\/"},"modified":"2018-03-09T23:14:33","modified_gmt":"2018-03-09T23:14:33","slug":"influencia-del-proceso-de-deshidratacion-en-la-calidad-del-azafran-especia","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/castilla-la-mancha\/influencia-del-proceso-de-deshidratacion-en-la-calidad-del-azafran-especia\/","title":{"rendered":"Influencia del proceso de deshidratacion en la calidad del azafran especia"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Manuel Carmona Delgado <\/strong><\/h2>\n<p>El azafr\u00e1n especia est\u00e1 constituido por los estigmas desecados de crocus sativus l. El proceso de su deshidrataci\u00f3n var\u00eda mucho dependiendo de la regi\u00f3n productora y determina sus propiedades organol\u00e9pticas. Los consumidores valoran el azafr\u00e1n, por su mayor color, sabor y agradable aroma, caracter\u00edsticas que se deben respectivamente a la presencia de crocinas, \u00e9steres glicosilados del carotenoide crocetina; la picrocrocina; y un extenso grupo de cetonas y aldeh\u00eddos terp\u00e9nicos de entre los que destaca el safranal. En los trabajos de esta tesis doctoral se han determinado las condiciones de temperatura y tiempo en el proceso deshidrataci\u00f3n que se realiza de forma tradicional en castilla-la mancha, tueste, del cual no exist\u00edan en la bibliograf\u00eda estudios cient\u00edficos. Los estigmas se someten a temperaturas medias de entre 55 y 85 \u00c2\u00bac, alcanz\u00e1ndose temperaturas m\u00e1ximas de hasta 120 \u00c2\u00bac, durante tiempos de 28 a 52 min. Este tratamiento hace que el azafr\u00e1n sea m\u00e1s poroso y tenga un gran poder colorante debido a un mayor contenido de la trans-crocina 4.  Tambi\u00e9n es responsable del aroma caracter\u00edstico que nos ha permitido diferenciarlo de azafranes de ir\u00e1n, grecia o marruecos. Ha quedado demostrado que en el momento de la deshidrataci\u00f3n es cuando se generan los precursores del safranal, y si se quiere extraer todo el potencial arom\u00e1tico del azafr\u00e1n se debe calentar de nuevo antes de su uso. De todos los compuestos presentes en el aroma de la especia, solamente tres o cuatro contribuyen a aromatizar los alimentos. Se propone una nueva v\u00eda de generaci\u00f3n de los compuestos del aroma a partir de las crocinas, en lugar del mecanismo hasta el momento aceptado a partir del zeaxanteno.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia del proceso de deshidratacion en la calidad del azafran especia<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia del proceso de deshidratacion en la calidad del azafran especia <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Manuel Carmona Delgado <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 16\/09\/2004<\/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> Alonso Diaz Marta Gonzalo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  rosario Salinas fernandez <\/li>\n<li>Mar\u00eda  rosario Castellar rodriguez (vocal)<\/li>\n<li>ramon Varon castellanos (vocal)<\/li>\n<li>Antonio Perez galvez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Manuel Carmona Delgado El azafr\u00e1n especia est\u00e1 constituido por los estigmas desecados de crocus sativus l. El [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[18451],"tags":[40463,142863,153104,76782,33421,8761],"class_list":["post-70046","post","type-post","status-publish","format-standard","hentry","category-castilla-la-mancha","tag-alonso-diaz-marta-gonzalo","tag-antonio-perez-galvez","tag-manuel-carmona-delgado","tag-maria-rosario-castellar-rodriguez","tag-maria-rosario-salinas-fernandez","tag-ramon-varon-castellanos"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/70046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=70046"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/70046\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=70046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=70046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=70046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}