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dc.contributor.advisorRuiz Pardo, Ruth Yolanda
dc.contributor.advisorMoreno Moreno, Fabian Leonardo
dc.contributor.authorRobles Quintana, Catalina María
dc.date.accessioned2014-04-25T20:56:56Z
dc.date.available2014-04-25T20:56:56Z
dc.date.created2014
dc.date.issued2014-04-25
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dc.identifier.urihttp://hdl.handle.net/10818/10367
dc.description83 páginas
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.es_CO
dc.language.isospaes_CO
dc.publisherUniversidad de La Sabana
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 cafées_CO
dc.typemasterThesis
dc.publisher.programMaestría en Diseño y Gestión de Procesos
dc.publisher.departmentFacultad de Ingeniería
dc.identifier.local259274
dc.identifier.localTE06405
dc.type.localTesis de maestría
dc.type.hasVersionpublishedVersion
dc.rights.accessRightsopenAccess


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