{"id":76271,"date":"2018-03-09T23:21:39","date_gmt":"2018-03-09T23:21:39","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/elaboracion-de-crema-de-huevo-mediante-alta-presion-isostatica-e-irradiacion\/"},"modified":"2018-03-09T23:21:39","modified_gmt":"2018-03-09T23:21:39","slug":"elaboracion-de-crema-de-huevo-mediante-alta-presion-isostatica-e-irradiacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/elaboracion-de-crema-de-huevo-mediante-alta-presion-isostatica-e-irradiacion\/","title":{"rendered":"Elaboracion de crema de huevo mediante alta presion isostatica e irradiaci\u00f3n"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Gelvez Ordo\u00f1ez Victor Manuel <\/strong><\/h2>\n<p>El objetivo principal de esta tesis doctoral es elaborar un nuevo producto a base de huevo, bajo en calor\u00edas y de alto contenido proteico, mediante la aplicaci\u00f3n de alta presi\u00f3n isost\u00e1tica. As\u00ed mismo, tambi\u00e9n se persigue estudiar el efecto que tiene la irradiaci\u00f3n sobre dicho producto. Para la consecuci\u00f3n de estos objetivos se realizaron dos experimentos principales. el primer experimento trata de la aplicaci\u00f3n de alta presi\u00f3n y el segundo trata de irradiaci\u00f3n.  ambos experimentos se basaron principalmente en el estudio de las caracter\u00edsticas reol\u00f3gicas inducidas por los cambios estructurales que provocan los diferentes tratamientos aplicados (presi\u00f3n, irradiaci\u00f3n y calor) en las prote\u00ednas y que a su vez est\u00e1n determinados por diversas variables y condiciones de tratamiento. En la primera experiencia por alta presi\u00f3n se realizaron una serie de ensayos preliminares (36 ensayos repetidos) para observar el efecto de la presi\u00f3n en las f\u00f3rmulas tradicionales de crema catalana. a partir de los resultados obtenidos en estos ensayos, se plante\u00f3 un dise\u00f1o experimental (metodolog\u00eda de superficie de respuesta), modificando la f\u00f3rmula tradicional y someti\u00e9ndola a las mismas condiciones, obteniendo de esta manera dos f\u00f3rmulas \u00f3ptimas con alto contenido de yema; adem\u00e1s se fijaron las condiciones de tratamiento (temperatura y tiempo) y el intervalo de presi\u00f3n, en el que las f\u00f3rmulas modificadas presentaban un comportamiento reol\u00f3gico como el que busc\u00e1bamos. En un ensayo posterior se introdujo la variable ph para evaluar su efecto, junto a la proporci\u00f3n de yema y la presi\u00f3n, sobre el color y la estabilidad de la estructuras formadas.  en la segunda experiencia de alta presi\u00f3n se realiz\u00f3 la caracterizaci\u00f3n reol\u00f3gica completa mediante diferentes tipos de tests en estado estacionario y din\u00e1mico, se evalu\u00f3 la digestibilidad proteica y el color; logrando de esta manera obtener una f\u00f3rmula \u00f3ptima y determinando las co<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Elaboracion de crema de huevo mediante alta presion isostatica e irradiaci\u00f3n<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Elaboracion de crema de huevo mediante alta presion isostatica e irradiaci\u00f3n <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Gelvez Ordo\u00f1ez Victor Manuel <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 21\/09\/2005<\/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> Pla Soler M\u00aa Teresa Reyes<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: albert Ibarz rivas <\/li>\n<li>pilar Montero Garc\u00eda (vocal)<\/li>\n<li>marc Anton (vocal)<\/li>\n<li>eduard Ponce mart\u00ednez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gelvez Ordo\u00f1ez Victor Manuel El objetivo principal de esta tesis doctoral es elaborar un nuevo producto a [&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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