UTILILIZACIÓN DE LA VISCOSIMETRIA PARA LA CARACTERIZACIÓN FISICOQUÍMICA DE MATRICES ALIMENTARIAS
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2021-07-19
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[es] La Reología se define como la ciencia que estudia las deformaciones de un material sometido a esfuerzos producidos por fuerzas externas (concepto investigado por Hooke y Newton quienes establecieron los conceptos y leyes relacionadas con la plasticidad y las deformaciones de los cuerpos). En esta Memoria de TFG, el objetivo general ha consistido en la puesta a punto de una metodología viscosimétrica para la caracterización fisicoquímica de diferentes matrices alimentarias, utilizando para ello viscosímetros capilares y rotacionales. Se han utilizado diferentes bebidas de carácter acuoso tales como isotónicas, tónicas y vinos. También se han caracterizado sistemas apolares como los constituidos por diferentes aceites de oliva virgen extra de la provincia de Jaén. Para ello, se han tenido que desarrollar métodos de acondicionamiento y preparación de muestras de alimentos y bebidas para ser sometidas a las correspondientes medidas de viscosidad. Además se ha estudiado el efecto en la viscosidad de variables tales como temperatura, tiempo y la concentración.
[en] Rheology is defined as the science that studies the deformations of a material subjected to stresses produced by external forces (a concept investigated by Hooke and Newton who established the concepts and laws related to plasticity and deformations of bodies). In this TFG work, the general objective has consisted in the development of a viscosimetric methodology for the physicochemical characterization of different food matrices, using capillary and rotational viscometers. Different aqueous beverages have been asssayed such as isotonic, tonic and wines. Nonpolar systems have also been characterized, such as those made up of different extra virgin olive oils from the province of Jaén. For this, methods of conditioning and preparation of food and drink samples have had to be developed to be subjected to the corresponding viscosity measurements. In addition, the effect on the viscosity of variables such as temperature, time and concentration has been studied.
[en] Rheology is defined as the science that studies the deformations of a material subjected to stresses produced by external forces (a concept investigated by Hooke and Newton who established the concepts and laws related to plasticity and deformations of bodies). In this TFG work, the general objective has consisted in the development of a viscosimetric methodology for the physicochemical characterization of different food matrices, using capillary and rotational viscometers. Different aqueous beverages have been asssayed such as isotonic, tonic and wines. Nonpolar systems have also been characterized, such as those made up of different extra virgin olive oils from the province of Jaén. For this, methods of conditioning and preparation of food and drink samples have had to be developed to be subjected to the corresponding viscosity measurements. In addition, the effect on the viscosity of variables such as temperature, time and concentration has been studied.