{"id":84038,"date":"2000-03-04T00:00:00","date_gmt":"2000-03-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/procesamiento-ma%c2%adnimo-de-guayaba-psidium-guajabal-l-por-deshidratacion-osmotica\/"},"modified":"2000-03-04T00:00:00","modified_gmt":"2000-03-04T00:00:00","slug":"procesamiento-ma%c2%adnimo-de-guayaba-psidium-guajabal-l-por-deshidratacion-osmotica","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/procesamiento-ma%c2%adnimo-de-guayaba-psidium-guajabal-l-por-deshidratacion-osmotica\/","title":{"rendered":"Procesamiento m\u00ednimo de guayaba (psidium guajabal l.) por deshidrataci\u00f3n osm\u00f3tica."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Panad\u00e9s Ambrosio Gloria Caridad <\/strong><\/h2>\n<p>En esta tesis se estudi\u00f3 el proceso de deshidrataci\u00f3n osm\u00f3tica (do) de la guayaba variedad enana roja en aras de obtener segmentos de fruta m\u00ednimamente procesada.  las frutas se selecionaron en estado maduro duro, pelaron, cortaron en mitades, descorazonaron y picaron en octavos. Se realiz\u00f3 la caracterizaci\u00f3n f\u00edsica, qu\u00edmica y estructural de la guayaba fresca y estudi\u00f3 su comportamiento ante el mecanismo hidrodin\u00e1mico (hdm) y respuesta a la impregnaci\u00f3n a vac\u00edo (iv) con soluci\u00f3n isot\u00f3nica. Se hizo un estudio cin\u00e9tico del producto tratado en jarabe de sacarosa (65\u00c2\u00ba brix) a distintas temperatuas (t) (30-50\u00c2\u00bac), tiempos (t) (30-180 min) y reg\u00edmenes de presi\u00f3n (p) (presi\u00f3n atmosf\u00e9rica-pa, vac\u00edo pulsante-vp y vac\u00edo continuo-v).  se comprob\u00f3 que la iv provoca cambios en la matriz s\u00f3lida de la guayaba a consecuencia del hdm. La porosidad efectiva de la fruta result\u00f3 entre 6,4 y 7,4%.  los valores de las constantes cin\u00e9ticas de transporte de materia demuestran que la velocidad m\u00e1s alta de transferencia de agua se alcanza a 50\u00c2\u00bac y en los reg\u00edmenes a vp y v. Las mayores transferencias de solutos se producen a 30 y 40\u00c2\u00bac en el r\u00e9gimen a vp por hdm. A partir de la soluci\u00f3n integrada para tiempos cortos de la segunda ley de fick para una l\u00e1mina infinita se obtuvieron difusividades efectivas entre 0,60 x 10-10 y 1,47 x 10-10 m2\/s.  se demostr\u00f3 que la t, el t y el r\u00e9gimen de p influyen significativamente en la cin\u00e9tica de p\u00e9rdida de agua, ganancia de solutos y p\u00e9rdidas de peso, as\u00ed como en el sabor de la guayaba do. La actividad de agua de la fruta do oscil\u00f3 entre 0,941 y 0,976.  se lograron segmentos de guayaba m\u00ednimamente procesados por do a nivel piloto. Se desarroll\u00f3 y caracteriz\u00f3 un yogourt con los segmentos obtenidos con una calidad sensorial, microbiol\u00f3gica y f\u00edsico-qu\u00edmica excelente.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Procesamiento m\u00ednimo de guayaba (psidium guajabal l.) por deshidrataci\u00f3n osm\u00f3tica.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Procesamiento m\u00ednimo de guayaba (psidium guajabal l.) por deshidrataci\u00f3n osm\u00f3tica. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Panad\u00e9s Ambrosio Gloria Caridad <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/04\/2000<\/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>Pedro Fito Maupoey<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Mulet pons <\/li>\n<li>\u00c1lvaro Garcia uriarte (vocal)<\/li>\n<li>lidia Dorantes \u00e1lvarez (vocal)<\/li>\n<li>d\u00e9bora Castro esp\u00edn (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Panad\u00e9s Ambrosio Gloria Caridad En esta tesis se estudi\u00f3 el proceso de deshidrataci\u00f3n osm\u00f3tica (do) de la [&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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