{"id":70682,"date":"2004-06-10T00:00:00","date_gmt":"2004-06-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/deshidratacion-y-conservacion-de-setas-silvestres-morchella-esculenta-y-boletus-edulis\/"},"modified":"2004-06-10T00:00:00","modified_gmt":"2004-06-10T00:00:00","slug":"deshidratacion-y-conservacion-de-setas-silvestres-morchella-esculenta-y-boletus-edulis","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/deshidratacion-y-conservacion-de-setas-silvestres-morchella-esculenta-y-boletus-edulis\/","title":{"rendered":"Deshidrataci\u00f3n y conservaci\u00f3n de setas silvestres: morchella esculenta y boletus edulis"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Pablo Garcia Pascual <\/strong><\/h2>\n<p>Las setas silvestres comestibles tienen un elevado valor a\u00f1adido, debido a sus cualidades organol\u00e9pticas y a su producci\u00f3n estacional e irregular. sin embargo, debido a su elevada tasa respiratoria y a su gran contenido en humedad, su vida \u00fatil es muy corta. El m\u00e9todo tradicional de conservaci\u00f3n de estos productos es la deshidrataci\u00f3n, empleandose tradicionalmente t\u00e9cnicas rudimentarias sin control sobre el proceso. Esto ocasiona p\u00e9rdidas de calidad en el producto final. Por ello, los estudios sobre la deshidrataci\u00f3n industrial de las setas y la definici\u00f3n de las condiciones de almacenamiento ayudar\u00edan a obtener productos con una mejor calidad final y un mayor margen de beneficio comercial. El objetivo de esta tesis es estudiar diversos par\u00e1metros importantes para industrializar dos setas silvestres, morchella esculenta y boletus edulis. Ello incluye cin\u00e9ticas de secado, cin\u00e9ticas de rehidrataci\u00f3n y almacenamiento a diferentes temperaturas de muestras deshidratadas y liofilizadas. por \u00faltimo, se estudia la liofilizaci\u00f3n a presi\u00f3n atmosf\u00e9rica. La primera tarea que se realiz\u00f3 fue determinar las isotermas de sorci\u00f3n de ambos hongos. los datos experimentales de sorci\u00f3n se modelaron con las siguietes isotermas: gab, ratti, oswin modificado, henderson modificado y halsey modificado. en las experiencias de secado se determin\u00f3 la velocidad umbral del aire a la cual la resistencia externa a la transferencia de materia se hace despreciable frente a la resistencia interna, la cual se situ\u00f3 alrededor de 2 m s-1 en ambas setas. Tambi\u00e9n se estudi\u00f3 el efecto de la temperatura sobre las cin\u00e9ticas de secado, empleando dos modelos emp\u00edricos (peleg y weibull) y uno difusivo, correspondiente a una l\u00e1mina infinita para modelar los resultados. Las cin\u00e9ticas de rehidrataci\u00f3n se realizaron a diferentes temperaturas, y el proceso se model\u00f3 con las mismas ecuaciones empleadas en el secado. Para el estudio de la vida \u00fatil se almacena<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Deshidrataci\u00f3n y conservaci\u00f3n de setas silvestres: morchella esculenta y boletus edulis<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Deshidrataci\u00f3n y conservaci\u00f3n de setas silvestres: morchella esculenta y boletus edulis <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Pablo Garcia Pascual <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 06\/10\/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>Antonio Mulet Pons<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: angel Berna prats <\/li>\n<li>marco Dalla rosa (vocal)<\/li>\n<li>odilio Alves-filho (vocal)<\/li>\n<li> Hernando hernando M\u00aa isabel (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Pablo Garcia Pascual Las setas silvestres comestibles tienen un elevado valor a\u00f1adido, debido a sus cualidades organol\u00e9pticas [&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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