{"id":77814,"date":"2018-03-09T23:23:21","date_gmt":"2018-03-09T23:23:21","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/cambios-fisicoqua%c2%admicos-en-la-disolucion-osmotica-durante-la-deshidratacion-de-kiwi-reutilizacion-y-aplicaciones-en-la-elaboracion-de-mermeladas-y-productos-gelificados\/"},"modified":"2018-03-09T23:23:21","modified_gmt":"2018-03-09T23:23:21","slug":"cambios-fisicoqua%c2%admicos-en-la-disolucion-osmotica-durante-la-deshidratacion-de-kiwi-reutilizacion-y-aplicaciones-en-la-elaboracion-de-mermeladas-y-productos-gelificados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/cambios-fisicoqua%c2%admicos-en-la-disolucion-osmotica-durante-la-deshidratacion-de-kiwi-reutilizacion-y-aplicaciones-en-la-elaboracion-de-mermeladas-y-productos-gelificados\/","title":{"rendered":"Cambios fisicoqu\u00edmicos en la disoluci\u00f3n osm\u00f3tica durante la deshidrataci\u00f3n de kiwi. reutilizaci\u00f3n y aplicaciones en la elaboraci\u00f3n de mermeladas y productos gelificados"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Eva Mar\u00eda Garc\u00eda Mart\u00ednez <\/strong><\/h2>\n<p>Se han analizado los cambios ocurridos en la disoluci\u00f3n osm\u00f3tica en cuanto a sus propiedades f\u00edsicas, fisicoqu\u00edmicas y microbiol\u00f3gicas durante su reutilizaci\u00f3n en ciclos sucesivos de deshidrataci\u00f3n de kiwi con el fin de determinar el inter\u00e9s (en base al enriquecimiento en micronutrientes procedentes de la fruta) y la viabilidad de su utilizaci\u00f3n para la elaboraci\u00f3n de algunos productos (mermeladas sin tratamiento t\u00e9rmico y productos gelificados) a partir de kiwi procesado por deshidrataci\u00f3n osm\u00f3tica y utilizando la disoluci\u00f3n osm\u00f3tica para su formulaci\u00f3n, minimizando as\u00ed la generaci\u00f3n de subproductos en la operaci\u00f3n de deshidrataci\u00f3n.  se ha observado que, en general, es posible la reutilizaci\u00f3n de la disoluci\u00f3n osm\u00f3tica hasta 10 ciclos, puesto que las propiedades de la fruta al final del proceso son pr\u00e1cticamente independientes de los cambios ocurridos en la disoluci\u00f3n. Sin embargo, se ha observado un enriquecimiento de \u00e1cido asc\u00f3rbico de la misma en este componente.  por otro lado, las mermeladas obtenidas presentan mejores caracter\u00edsticas (color, aroma, sabor) que las fabricadas por m\u00e9todos tradicionales con tratamiento t\u00e9rmico, especialmente con la adici\u00f3n de fibra soluble. Tambi\u00e9n resulta factible formular geles de k-carragenato, obteni\u00e9ndose un producto de gran aceptaci\u00f3n sensorial y observ\u00e1ndose, adem\u00e1s, la influencia de componentes liberados por la fruta a la disoluci\u00f3n osm\u00f3tica durante la deshidrataci\u00f3n en la gelificaci\u00f3n de esta hidrocoloide.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Cambios fisicoqu\u00edmicos en la disoluci\u00f3n osm\u00f3tica durante la deshidrataci\u00f3n de kiwi. reutilizaci\u00f3n y aplicaciones en la elaboraci\u00f3n de mermeladas y productos gelificados<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Cambios fisicoqu\u00edmicos en la disoluci\u00f3n osm\u00f3tica durante la deshidrataci\u00f3n de kiwi. reutilizaci\u00f3n y aplicaciones en la elaboraci\u00f3n de mermeladas y productos gelificados <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Eva Mar\u00eda Garc\u00eda Mart\u00ednez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/12\/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>Nuria Martinez Navarrete<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: M\u00aa amparo Chiralt boix <\/li>\n<li>Ana Salvador alcaraz (vocal)<\/li>\n<li> Fiszman dal santo susana (vocal)<\/li>\n<li>isidora Sanz berzosa (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Eva Mar\u00eda Garc\u00eda Mart\u00ednez Se han analizado los cambios ocurridos en la disoluci\u00f3n osm\u00f3tica en cuanto 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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