{"id":707,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/desarrollo-de-estrategias-de-control-avanzado-para-el-procesamiento-termico-de-alimentos-en-unidades-discontinuas\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"desarrollo-de-estrategias-de-control-avanzado-para-el-procesamiento-termico-de-alimentos-en-unidades-discontinuas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/desarrollo-de-estrategias-de-control-avanzado-para-el-procesamiento-termico-de-alimentos-en-unidades-discontinuas\/","title":{"rendered":"Desarrollo de estrategias de control avanzado para el procesamiento termico de alimentos en unidades discontinuas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonio Alvarez Alonso <\/strong><\/h2>\n<p>En el trabajo presentado se desarrolla previamente un modelo matematico que describe el comportamiento de un autoclave durante las fases de calentamiento y enfriamiento. Se desarrollan leyes de control lineal para el calentamiento basadas en tecnicas imc. Se propone un algoritmo de control de la temperatura de caracter adaptativo, aimc, para perfiles de la temperatura constantes y para perfiles variables.  asi mismo, se desarrollan tecnicas de control que hacen uso del modelo no lineal, linealizado mediante transformaciones glc. La combinacion glc-imc y su aplicacion al control de la temperatura, presion y nivel de liquido en el autoclave dan respuestas apropiadas.  finalmente se llevan a cabo ciclos completos de esterilizacion de conservas, aplicando estas tecnicas de control avanzado, obteniendo buenos resultados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Desarrollo de estrategias de control avanzado para el procesamiento termico de alimentos en unidades discontinuas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Desarrollo de estrategias de control avanzado para el procesamiento termico de alimentos en unidades discontinuas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonio Alvarez Alonso <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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> Perez Martin Ricardo Isaac<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Manuel Bao Iglesias <\/li>\n<li>Alberto Sereno Carneiro (vocal)<\/li>\n<li> Casares Long Juan  Jos\u00e9 (vocal)<\/li>\n<li>Jos\u00e9 Ram\u00f3n Alique L\u00f3pez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonio Alvarez Alonso En el trabajo presentado se desarrolla previamente un modelo matematico que describe el comportamiento [&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":[332,2454,2452,977,1594,2453],"tags":[2458,2455,2459,2460,2457,2456],"class_list":["post-707","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-esterilizacion-de-alimentos","category-ingenieria-de-procesos","category-santiago-de-compostela","category-tecnologia-de-los-alimentos","category-tecnologia-industrial","tag-alberto-sereno-carneiro","tag-antonio-alvarez-alonso","tag-casares-long-juan-jose","tag-jose-ramon-alique-lopez","tag-manuel-bao-iglesias","tag-perez-martin-ricardo-isaac"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/707","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=707"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/707\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}