{"id":80444,"date":"2018-03-10T00:04:11","date_gmt":"2018-03-10T00:04:11","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/salado-de-quesos-tipo-manchego-aplicacion-de-la-impregnacion-a-vaca%c2%ado-y-evolucion-de-los-compuestos-volatiles-durante-la-maduracion\/"},"modified":"2018-03-10T00:04:11","modified_gmt":"2018-03-10T00:04:11","slug":"salado-de-quesos-tipo-manchego-aplicacion-de-la-impregnacion-a-vaca%c2%ado-y-evolucion-de-los-compuestos-volatiles-durante-la-maduracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/salado-de-quesos-tipo-manchego-aplicacion-de-la-impregnacion-a-vaca%c2%ado-y-evolucion-de-los-compuestos-volatiles-durante-la-maduracion\/","title":{"rendered":"Salado de quesos tipo manchego: aplicaci\u00f3n de la impregnaci\u00f3n a vac\u00edo y evoluci\u00f3n de los compuestos vol\u00e1tiles durante la maduraci\u00f3n."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Clara Fuentes Rosado <\/strong><\/h2>\n<p>Estudios de una nueva metodolog\u00eda para el salado de quesos tipo manchego aplicando un mecanismo de transferencia de materia llamado mecanismo hidrodin\u00e1mico (hdm) controlado por la existencia de un gas ocluido en el interior de la estructura porosa, de manera que si existe diferencia de presiones el gas ocluido se comprime y se expande permitiendo as\u00ed la entrada de l\u00edquido exterior hacia el interior del alimento, teniendo as\u00ed menores tiempos de saldado, trbajando a temperaturas bajas sin perdidas tam importantes en la velocidad del proceso como las que se dan procesos puramente difusionales.  como objetivo este trabajo se centra en el estudio de algunos aspectos relacionados con la entrada de sal por impregnaci\u00f3n a vac\u00edo en quesos tipo manchego, as\u00ed como la evoluci\u00f3n de lso compuestos vol\u00e1tiles durante la maduraci\u00f3n en quesos salados por dos procedimientos, inmersi\u00f3n en salmuera e impregnaci\u00f3n a vac\u00edo.  para llevar a cabo este trabajo se estudi\u00f3.  &#8211; caracterizaci\u00f3n estructural de  dos tipos de cuajada.  &#8211; influencia del tama\u00f1o de las piezas en la entrada de sal por impregnaci\u00f3n de vac\u00edo.  &#8211; determinaci\u00f3n de la concentraci\u00f3n de sal en el equilibrio.  &#8211; evoluci\u00f3n de los perfiles de sal y humedad durante el salado por inmersi\u00f3n en salmuera e impregnaci\u00f3n a vac\u00edo.  &#8211; evoluci\u00f3n del desarrollo de vol\u00e1tiles durante la maduraci\u00f3n en funci\u00f3n del contenido total de sal y la distribuci\u00f3n inicial en el queso dependiente del m\u00e9todo de salado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Salado de quesos tipo manchego: aplicaci\u00f3n de la impregnaci\u00f3n a vac\u00edo y evoluci\u00f3n de los compuestos vol\u00e1tiles durante la maduraci\u00f3n.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Salado de quesos tipo manchego: aplicaci\u00f3n de la impregnaci\u00f3n a vac\u00edo y evoluci\u00f3n de los compuestos vol\u00e1tiles durante la maduraci\u00f3n. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Clara Fuentes Rosado <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 19\/07\/1999<\/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>Ana Andr\u00e9s Grau<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pedro Fito maupoey <\/li>\n<li>victoria Feragut p\u00e9rez (vocal)<\/li>\n<li>ventura Guamis l\u00f3pez (vocal)<\/li>\n<li>vicente Guardiola (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Clara Fuentes Rosado Estudios de una nueva metodolog\u00eda para el salado de quesos tipo manchego aplicando un [&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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