Evaluación de distintos materiales para la elaboración del pykrete y su uso para conservar la cadena de frío
##plugins.themes.bootstrap3.article.sidebar##
PDF
FLIP
HTML
##plugins.themes.bootstrap3.article.main##
El pykrete es un material compuesto por aserrín y agua, cuyas propiedades termofísicas permiten que pueda ser usado como dispositivo refrigerante en cadenas de frío, debido a que no se descongela a la misma velocidad que el hielo y tiene una durabilidad y resistencia mayor. De acuerdo a los resultados de la presente investigación, la relación agua-material celulósico de 14% P/P es la más adecuada puesto que tiene propiedades termodinámicas similares al gel comercial que se utiliza para mantener la cadena de frio. Finalmente el material que se comporta de manera similar al gel comercial es el pykrete de cascarilla de arroz molida.
Descargas
##plugins.themes.bootstrap3.article.details##
Broekmeulen, R.A.C.M., 2001. Modelling the management of distribution centers L.M.M. Tijkskens, M.L.A.T.M. Hertog, B.M. NicolaR (Eds.), Food Process Modelling (third ed.), CRC Press, Washington, DC. pp. 432-448.
Browne, M., Allen, J., 1998. Logistics of food transport. R. Heap, M. Kierstan, G. Ford (Eds.), Food Transportation, Blackie Academic & Professional, London. pp. 22-50.
Cambel, D.T., Stanley, J.C., 1963. Experimental and quasi-experimental designs for research. Houghton Mifflin Company, Dallas, pp. 1-76.
Cochran, W.G., 1950. The Comparison of Percentages in Matched Samples, Biometrika., 37, pp. 256-266.
Delgado, D.R., Rodríquez, G.A., Martínez, J.A., Rojas, J.H., Martínez, F., 2013. Validación de una metodología analítica empleando espectrofotometría ultravioleta para el estudio de la solubilidad de algunas sulfonamidas en mezclas cosolventes alcohol + agua. Rev.Colomb.Quim., 42(3), pp. 31-40.
Dubelaar, C., Chow, G., Larson, P., 2001. Relationships between inventory, sales and service in a retail chain store operation. Int. J. Phys. Distrib. Logist.Manag., 31, pp. 96-108.
Evans, J., 1992. Consumer handling of chilled foods - perceptions and practice. Int. J. Refrigeration. 15, pp. 290-298.
Evans, J.A., Stanton, J.I., Russell, S.L., James, S.J., 1991. Consumer Handling of Chilled Foods: a Survey of Time and Temperature Conditions. MAFF Publications, London.
Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S., 2001. Development and assessment of an intelligent shelf life decision system for quality optimization of the food chill chain. J. Food Prot., 64, pp. 1051-1057.
Giannakourou, M., Taoukis, P., 2003. Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the consumer end. J. Food Sci., 68, pp. 201-209.
Giannakourou, M.C., Taoukis, P.S., 2003. Kinetics modelling of vitamin C loss on frozen green vegetables under variable storage conditions. Food Chem, 83, pp. 33-41.
Giannakourou, M.C., Taoukis, P.S., 2002. Systematic application of time temperature integrators as tools for control of frozen vegetable quality. J. Food Sci., 67, pp. 2221-2228.
Giannakourou, M.C., Taoukis, P.S., 2002. Systematic application of time temperature integrators as tools for control of frozen vegetable quality. J. Food Sci., 67, pp. 2221-2228.
James, S.J., Evans, J., 1992. Consumer handling of chilled foods - temperature performance. Int. J. Refrigeration. 15, pp. 299-30.
James, S.J., Evans, J., 1992. The temperature performance of domestic refrigerators. Int. J. Refrigeration, 15, pp. 313-319.
Kennedy, J., Jackson, V., Blair, I.S., McDowell, D.A., Cowan, C., Bolton D.J., 2005, Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. J. Food Prot., 68, pp. 1421-1430.
Koutsoumanis, K., Giannakourou, M.C., Taoukis, P.S., Nychas, G.J.E., 2002. Application of shelf life decision system (SLDS) to marine cultured fish quality. Int. J. Food Microbiol., 73, pp. 375-382.
Koutsoumanis, K., Taoukis, P.S., Nychas, G.J.E., 2005. Development of a Safety Monitoring and Assurance System (SMAS) for chilled food products. Int. J. Food Microbiol., 100, pp. 253-260.
Levine, I.N., 2004. Fisicoquímica, McGraw Hill, Madrid, pp. 53-54.
Likar, L., Jevšnik, M., 2006. Cold chain maintaining in food trade. Food Control, 17, pp. 108-113.
Lide, D.R., 2003. CRC Handbook of Chemistry and Physics, New York.
Pronk, A.D.C., Vasiliev, N.K., Janssen, F.H.M.E., Sprayingpykrete, R.W.G., 2014. The spraying of water and wood fibers to reinforce ice Proceedings of the IASS-SLTE 2014 Symposium “Shells, Membranes and Spatial Structures:Footprints”, Brasilia, Brazil.
Tijkens, L.M.M., Koster, A.C., Jonker, J.M.E., 2001. Concepts of chain management and chain optimisation. L.M.M. Tijkskens, M.L.A.T.M. Hertog, B.M. NicolaR (Eds.), Food Process Modelling (third ed.), CRC Press, Washington, DC. pp. 448-469.
Vasilieva, N.K., Pronkb, A.D.C., Shatalinaa, I.N., Janssenb, F.H.M.E., Houbenb, R.W.G., 2015. A review on the development of reinforced ice for use as a building material in cold regions, Cold Regions Science and Technology., 115, pp. 56-63.
Wells, J.H., Singh, R.P., 1989. A quality-based inventory issue policy for perishable foods. J. Food Process. Preserv., 12, pp. 271-292.
