{"id":84061,"date":"2000-04-04T00:00:00","date_gmt":"2000-04-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/mejoramiento-de-la-tecnologa%c2%ada-tradicional-de-elaboracion-del-tasajo\/"},"modified":"2000-04-04T00:00:00","modified_gmt":"2000-04-04T00:00:00","slug":"mejoramiento-de-la-tecnologa%c2%ada-tradicional-de-elaboracion-del-tasajo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/mejoramiento-de-la-tecnologa%c2%ada-tradicional-de-elaboracion-del-tasajo\/","title":{"rendered":"Mejoramiento de la tecnolog\u00eda tradicional de elaboraci\u00f3n del tasajo"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Gustavo And\u00fajar Robles <\/strong><\/h2>\n<p>El tasajo es un producto c\u00e1rnico tradicional en cuba, cuyo proceso de elaboraci\u00f3n se basa en el salado y el secado solar. En este trabajo se estudiaron, a lo largo delproceso, su composici\u00f3n qu\u00edmica y su microflora. se elabor\u00f3 una descripci\u00f3n sensorial del producto; se evalu\u00f3, mediante bioensayo, su calidad proteica y se determin\u00f3 su contenido en vitaminas b1 y b2 y minerales. Se midi\u00f3 su actividad de agua, se estudiaron aspectos de su microestructura por microscop\u00eda electr\u00f3nica, y se identific\u00f3 un cole\u00f3ptero que lo ataca. Se obtuvieron las isotermas de sorci\u00f3n de agua para el tasajo en proceso a 30\u00c2\u00ba, 40\u00c2\u00ba y 50\u00c2\u00bac, y para el tasajo terminado a 30\u00c2\u00bac, y se estudi\u00f3 la evoluci\u00f3n de sus fracciones nitrogenadas durante el proceso de elaboraci\u00f3n. se modelaron los procesos de salado (h\u00famedo y seco) y secado convectivo, mediante la aplicaci\u00f3n de las ecuaciones de difusi\u00f3n ficjiana para una l\u00e1mina plana infinita.  como aplicaci\u00f3n de los resultados obtenidos, se ensay\u00f3 una tecnolog\u00eda mejorada para la elaboraci\u00f3n del tasajo, basada en el salado seco a 6\u00c2\u00bac durante 3 d\u00edas, prensado de las piezas y secado en aire caliente a 40\u00c2\u00ba, durante 48 horas. El tasajo as\u00ed eleaborado recibi\u00f3 calificaciones sensoriales comprendidas entre \u00abmuy bueno\u00bb para el aspecto y la texturas y \u00abbueno\u00bb para el aroma y el sabor, y su composici\u00f3n qu\u00edmica correspondi\u00f3 a los \u00edndices normales para el producto tradicional.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Mejoramiento de la tecnolog\u00eda tradicional de elaboraci\u00f3n del tasajo<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Mejoramiento de la tecnolog\u00eda tradicional de elaboraci\u00f3n del tasajo <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Gustavo And\u00fajar Robles <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/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: M\u00aa amparo Chiralt boix <\/li>\n<li>Jes\u00fas Y\u00e1\u00f1ez querejeta (vocal)<\/li>\n<li>efr\u00e9n Parada arias (vocal)<\/li>\n<li>margarita Mart\u00edn yero (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gustavo And\u00fajar Robles El tasajo es un producto c\u00e1rnico tradicional en cuba, cuyo proceso de elaboraci\u00f3n se [&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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