Projecte llegit

Títol: Congelación asistida con campos magnéticos en alimentos líquidos

---

Estudiant que ha llegit aquest projecte:

MARTÍNEZ VÁZQUEZ, VICTOR (data lectura: 01-12-2022)
   Cerca aquest projecte a Bibliotècnica

---

Tutor/Cotutor: HERNANDEZ YAÑEZ, EDUARD

Departament: DEAB

Títol: Congelación asistida con campos magnéticos en alimentos líquidos

Data inici oferta: 25-01-2022      Data finalització oferta: 25-09-2022

---

Estudis d'assignació del projecte:

GR ENG SIS BIOLÒGICS
GR ENG ALIMENT 2016

Lloc de realització:


En empresa (cal signar un conveni de cooperació)

        Tutor Extern: Andrés Abea
        Institució/Empresa: IRTA Monells (Girona)

Paraules clau:
Congelació,camps magnètics, aliments

Descripció del contingut i pla d'activitats:
El objetivo es determinar si existe un efecto de la aplicación de
campos magnéticos en la cinética de congelación, primero con agua y
luego con jugo de tomate.
La hipótesis es que al congelar bajo un campo magnético reduce la
temperatura de nucleación, la temperatura final de congelación y el
tiempo de transición de fase.
Las tareas del estudiante serían la preparación de los
homogenizados de tomate, las pruebas de congelación con medición de
temperatura y el análisis estadístico de los resultados.

Overview (resum en anglès): Freezing is a key process for food preservation, more and more different studies appear with
different methods to improve the freezing technique. When carrying out the classic freezing, we
find losses in its organoleptic properties such as the loss of flavor, color or variation in its texture
and size, among others, the main cause of this deterioration in the quality of the food is the size of
ice crystals formed during freezing. To reduce the size of ice crystals, several freezing methods have
been studied, in this case the study will be carried out with the help of magnetic fields in freezing.
To do this, two different types of magnetic fields have been used, an oscillating one caused by a
current flowing through a coil and another static magnetic field produced by two magnets. Two
different units of magnetic induction have also been applied in this case 2 mT and 4 mT.
The most important parameters for the reduction of ice crystals are the nucleation time, the final
freezing time and the phase transition time. This study analyzes how each of them varies in the
application of magnetic fields in freezing.
The results obtained in the study do not support the use of magnetic fields for freezing, although it
is true that significant effects have been seen in static magnetic fields, this is not enough to justify
the investment required by the industries to obtain the instruments with this technology.
Finally, it should be noted that the results obtained have had a tendency to decrease these
parameters, however, there is a lot of variability between the samples without which the use of the
magnetic field could have had a more significant effect.

---