{"id":94605,"date":"2018-03-11T10:14:23","date_gmt":"2018-03-11T10:14:23","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/salado-y-descongelado-simultaneo-en-salmuera-para-la-obtencion-de-jamon-curado-de-cerdo-de-raza-iberica\/"},"modified":"2018-03-11T10:14:23","modified_gmt":"2018-03-11T10:14:23","slug":"salado-y-descongelado-simultaneo-en-salmuera-para-la-obtencion-de-jamon-curado-de-cerdo-de-raza-iberica","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/elaboracion-de-alimentos\/salado-y-descongelado-simultaneo-en-salmuera-para-la-obtencion-de-jamon-curado-de-cerdo-de-raza-iberica\/","title":{"rendered":"Salado y descongelado simult\u00e1neo en salmuera para la obtenci\u00f3n de jam\u00f3n curado de cerdo de raza ib\u00e9rica."},"content":{"rendered":"<h2>Tesis doctoral de <strong> William Albarracin Hernandez <\/strong><\/h2>\n<p>El uso de la t\u00e9cnica de salado-descongelado simult\u00e1neo en salmuera saturada se ha mostrado como una alternativa al proceso tradicional (descongelaci\u00f3n en c\u00e1mara frigor\u00edfica + posterior salado con sal s\u00f3lida) de elaboraci\u00f3n de jam\u00f3n curado a partir de perniles congelados de cerdo blanco, reduciendo el tiempo de salado as\u00ed como la generaci\u00f3n de efluentes.  es por ello que en la presente tesis doctoral se pretendi\u00f3 estudiar la posibilidad de aplicar la t\u00e9cnica de salado\/descongelado simult\u00e1neo en salmuera saturada al proceso de elaboraci\u00f3n de jam\u00f3n ib\u00e9rico procedente de perniles congelados de cerdos de raza ib\u00e9rica.  el desarrollo de la experiencia se bas\u00f3 inicialmente en la caracterizaci\u00f3n de los par\u00e1metros fisicoqu\u00edmicos de los jamones elaborados mediante el proceso tradicional, empleando materia prima fresca y congelada, en cada una de las etapas del proceso. En base a los resultados obtenidos, se procedi\u00f3 al descongelado\/salado simult\u00e1neo en salmuera saturada, de perniles a 3 diferentes tiempos de proceso con y sin la aplicaci\u00f3n de pulsos de vac\u00edo. Posteriormente, y a partir de las condiciones obtenidas se procedi\u00f3 al salado de jamones, estudi\u00e1ndose la influencia de este tipo de salado sobre las etapas de post-salado y curado, as\u00ed como sobre las caracter\u00edsticas del producto final.  en base a los resultados se pudo afirmar que el empleo de la t\u00e9cnica de salado\/descongelado simultaneo en salmuera saturada con y sin aplicaci\u00f3n de un pulso de vac\u00edo puede ser una alternativa a introducir en el proceso de elaboraci\u00f3n de jam\u00f3n ib\u00e9rico.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Salado y descongelado simult\u00e1neo en salmuera para la obtenci\u00f3n de jam\u00f3n curado de cerdo de raza ib\u00e9rica.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Salado y descongelado simult\u00e1neo en salmuera para la obtenci\u00f3n de jam\u00f3n curado de cerdo de raza ib\u00e9rica. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 William Albarracin Hernandez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/06\/2009<\/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>Jos\u00e9 Manuel Barat Baviera<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: fidel Toldr\u00e1 vilardell <\/li>\n<li>Mar\u00eda teresa Antequera rojas (vocal)<\/li>\n<li>m\u00f3nica Flores llovera (vocal)<\/li>\n<li>Jorge Ruiz carrascal (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de William Albarracin Hernandez El uso de la t\u00e9cnica de salado-descongelado simult\u00e1neo en salmuera saturada se ha mostrado [&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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