DRYING PROCESSES

Author: MONTERO PUERTAS IRENE.
Year: 2005.
University: EXTREMADURA [www.unex.es].
Place of defense: ESCUELA DE INGENIERÍA INDUSTRIALES.
Place of preparation: ESCUELA DE INGENIERÍAS INDUSTRIALES.

Summary: The high amount of waste from the production of olive oil, along with his generation temporary and highly concentrated, causing a major problem in the areas where it originates. This paper poses, as a primary objective, the application of solar drying phases generated (alperjuo, marc and alpechín), for studying the kinetics of drying them and assessing the feasibility of implementing such a process solar drying, but no doubt, by their very nature, their use in phase alpechín which presents greater expectations. The findings establish, among other things, some findings of interest. * The application of solar drying is not interesting, by their very nature, the byproduct alperujo. * The solar drying for phases marc and alpechín, for the conditions studied, has provided very positive results, allowing aprovechamiento-eliminación parcel of the same. * Reducing humidity in the alpechín through a solar dryer and its subsequent use as fuel for the plant which is processed, allowing a new solution to the elimination of a comprehensive effluent acutely harmful to the environment.

Author: MEJIAS CARPENA CRISTINA.
Year: 2006.
University: CÓRDOBA [www.uco.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The purpose of solving some of the major challenges facing the industry ham, we performed this study demonstrates the possibility of preparing the ham always able to keep temperature at which the mites can not grow. In this thesis includes the results that have led to the development of Expedited Procedures Simultaneous Stabilization and Aromatización ham. This procedure has been established by a cold phase, followed by a warming of hams. The cold phase is characterized by the maintenance of the cold hams to 7 ° C phase aimed initially at achieving stabilization of ham, which must have a minimum duration of six months, to increase the salt concentration inside the ham. In Phase cold hams are inoculated with selected molds that grow at low temperatures, so are performed simultaneously stabilizing and flavoring. The hams go after a maintenance phase moderate temperature of 30 ° C, with a duration of 3-5 months. After the hams acquire the characteristics of ham cave, which is done without a need to increase the period of preparation. It shows that the crecimeinto of fungus during the cold is not necessarily a disturbance, which manufacturers call "remelo."