{"id":87857,"date":"2000-12-12T00:00:00","date_gmt":"2000-12-12T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/decoloracion-de-vinagres-mediante-torres-de-relleno\/"},"modified":"2000-12-12T00:00:00","modified_gmt":"2000-12-12T00:00:00","slug":"decoloracion-de-vinagres-mediante-torres-de-relleno","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/decoloracion-de-vinagres-mediante-torres-de-relleno\/","title":{"rendered":"Decoloracion de vinagres mediante torres de relleno"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Isabel Achaerandio Puente <\/strong><\/h2>\n<p>El estudio de la decoloracion de vinagres mediante torres de relleno ha sido estudiado y aplicado a escala de laboratorio y a escala piloto en sistema co-corriente.  la selecci\u00f3n de la resina de intercambio ionico lewatit s 6328 a se realizo comparandola con otros posibles intercambiadores. Los valores de reduccion de color, a nivel de intensidad colorante modificada, fueron de un 75%, tanto para los vinagres de vino blanco tratados a escala piloto como para los vinagres de vino blanco y de vino tinto tratados a escala de laboratorio.  en la valoracion del efecto del tratamiento sobre la calidad de los vinagres decolorados se comprobo que no sufrian cambios significativos exceptuando el equilibrio aionico. La aplicaci\u00f3n de la tecnica de decoloracion en continuo ha resultado viable delante de vinagres de vino de diferente composicion fenolica. Se observo una eliminacion selectiva de los compuestos fenolicos que tienen un proceso rapido de oxidacion quimica, por lo que se incrementa la estabilidad del color de los vinagres en el tiempo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Decoloracion de vinagres mediante torres de relleno<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Decoloracion de vinagres mediante torres de relleno <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Isabel Achaerandio Puente <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Rovira i virgili<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/12\/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>Francisco L\u00f3pez Bonillo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pedro Fito maupoey <\/li>\n<li>xavier Farriol roiges (vocal)<\/li>\n<li>matias Guzman chozas (vocal)<\/li>\n<li>rosa Mar\u00eda Lamuela ravent\u00f3s (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Isabel Achaerandio Puente El estudio de la decoloracion de vinagres mediante torres de relleno ha sido [&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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