Efecto del recocido sobre la recuperación de solutos en crioconcentración en bloque de extracto de café

dc.contributorRuiz Pardo, Ruth Yolanda
dc.contributorMoreno Moreno, Fabián Leonardo
dc.date.accessioned2014-04-25T20:56:56Z
dc.date.available2014-04-25T20:56:56Z
dc.date.created2014-04-25T20:56:56Z
dc.date.issued2014-04-25
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dc.identifierhttp://hdl.handle.net/10818/10367
dc.identifier259274
dc.identifierTE06405
dc.description.abstractExtracto acuoso de café fue crioconcentrado utilizando la técnica de bloque total, evaluando el efecto de las variables de temperatura de calentamiento (TC= -10 y -5 °C) y tiempo de recocido (t= 0 y 12 h) sobre la eficiencia de concentración y la morfología de la estructura del hielo al aplicar ciclos de enfriamiento-calentamiento. Los resultados muestran que los efectos del la variable t y t*Tc, presentan un efecto significativo sobre la eficiencia de concentración, por lo tanto al aumentar la temperatura y los tiempos en los cuales es sometida la muestra al recocido, se podrá aumentar su concentración, viéndose modificados los parámetros morfométricos de los cristales, los cuales presentan una relación con la recuperación de solutos en crioconcentración.
dc.languagespa
dc.publisherUniversidad de La Sabana
dc.publisherMaestría en Diseño y Gestión de Procesos
dc.publisherFacultad de Ingeniería
dc.rightsopenAccess
dc.sourceUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de La Sabana
dc.subjectCafé -- Análisis -- Colombia
dc.subjectCafeína -- Análisis
dc.subjectCafeína -- Experimentos
dc.titleEfecto del recocido sobre la recuperación de solutos en crioconcentración en bloque de extracto de café
dc.typemasterThesis


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