| dc.contributor.advisor | Quintanilla Carvajal, María Ximena | |
| dc.contributor.advisor | Sotelo Díaz, Luz Indira | |
| dc.contributor.author | Cabrera Trujillo, María Alejandra | |
| dc.date.accessioned | 2016-04-13T16:35:41Z | |
| dc.date.available | 2017-04-13T16:35:41Z | |
| dc.date.created | 2016 | |
| dc.date.issued | 2016-04-13 | |
| dc.identifier.uri | http://hdl.handle.net/10818/23250 | |
| dc.description | 109 páginas incluye diagramas. | |
| dc.description.abstract | Actualmente las emulsiones de aceite en agua han tomado mayor auge debido a su versatilidad y a la variedad en sus aplicaciones alimentarias tales como vinagretas o aderezos para ensaladas. Estas emulsiones se diseñan aportando propiedades funcionales específicas como la estabilidad representada por potencial Z, tamaño de partícula y reología. En este trabajo de maestría se evaluó el uso de rotor-stator y ultrasonido para obtener emulsiones aceite en agua estables. Se utilizó como sistema de homogenización primaria ultraturrax para obtener pre-emulsiones. Se realizó un diseño de mezclas por medio del programa Design Expert® versión 9.0.6.2 obteniendo 20 formulaciones, se seleccionaron las materias primas para realizar las emulsiones (60% p/p agua destilada, 15-20% p/p aceite de oliva, 0-5% p/p yema de huevo, 0-5% p/p mostaza inglesa, 10-15% vinagre blanco). Los resultados de esta investigación corresponden a las emulsiones más estables que fueron seleccionadas por la menor separación de fases en el tiempo evaluado, (7 días para ultraturrax y 28 días para rotor-stator y ultrasonido). Se obtuvieron 2 emulsiones más estables con ultraturrax, 3 con rotor-stator y 7 con ultrasonido. Se encontraron diferencias significativas en el potencial Z, en dónde las interacciones de los componentes en común para las tres tecnologías fueron aceite - yema y yema – vinagre. La estabilidad se evidenció en las emulsiones con mayor porcentaje de yema de huevo en su formulación. Por otro lado, se encontró que el uso de rotor-stator y ultrasonido tienen un efecto en el tamaño de partícula, obteniendo emulsiones más estables con el uso de ultrasonido causado por el efecto de cavitación. Nota: Para consultar la carta de autorización de publicación de este documento por favor copie y pegue el siguiente enlace en su navegador de internet: http://intellectum.unisabana.edu.co/handle/10818/23251 | es_CO |
| dc.description.statementofresponsibility | Confidencial por 1 año por solicitud del autor | |
| dc.language.iso | es | es_CO |
| dc.publisher | Universidad de la Sabana | |
| dc.source | Intellectum Repositorio Universidad de la Sabana | |
| dc.source | Universidad de la Sabana | |
| dc.title | Efecto de ultrasonido y rotor-stator en la estabilidad de emulsiones O/W / | es_CO |
| dc.type | masterThesis | |
| dc.publisher.program | Maestría en Diseño y Gestión de Procesos | |
| dc.publisher.department | Facultad de Ingeniería | |
| dc.type.local | Tesis de Maestría | |
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| dc.type.hasVersion | publishedVersion | |
| dc.rights.accessRights | restrictedAccess | |
| dc.creator.degree | Magíster en Diseño y Gestión de Procesos | |
| dc.subject.armarc | Equipo ultrasónico | |
| dc.subject.armarc | Aceites vegetales -- Colombia | |
| dc.subject.armarc | Alimentos -- Análisis -- Colombia | |
