{"id":252,"date":"2025-08-22T01:25:30","date_gmt":"2025-08-22T05:25:30","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=252"},"modified":"2025-08-22T01:25:30","modified_gmt":"2025-08-22T05:25:30","slug":"reologia-de-alimentos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=252","title":{"rendered":"Reolog\u00eda de Alimentos"},"content":{"rendered":"\n

IDENTIFICACION.<\/strong><\/p>\n\n\n\n

NOMBRE DE LA ASIGNATURA<\/td>:REOLOG\u00cdA DE ALIMENTOS<\/strong><\/td><\/tr>
FACULTAD<\/td>:FACSA<\/td> <\/td> <\/td><\/tr>
UNIDAD ACADEMICA<\/td>Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>:TEORIA: 2<\/td> <\/td>LABORATORIO: 4<\/td><\/tr>
N\u00ba CREDITOS<\/td>: 4<\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

DESCRIPCION Y OBJETIVOS.<\/strong><\/p>\n\n\n\n

DESCRIPCION:<\/strong>Curso orientado al estudio de los principios y aplicaciones de la reolog\u00eda de alimentos, incluyendo ecuaciones fundamentales y emp\u00edricas, viscoelasticidad, fuerza normal, dependencia del tiempo e instrumentaci\u00f3n.<\/td><\/tr>
 OBJETIVOS: <\/strong>Al final de la asignatura el alumno ser\u00e1 capaz de:Comprender las relaciones esfuerzo-deformaci\u00f3n y sus diferencias en materiales fluidos, s\u00f3lidos y de caracter\u00edsticas intermedias.Comprender el concepto de m\u00f3dulo de elasticidad y su diferente sentido en materiales s\u00f3lidos y semis\u00f3lidos.Conocer los m\u00e9todos de caracterizaci\u00f3n reol\u00f3gica: Equipos experimentales y modelos matem\u00e1ticos.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong><\/p>\n\n\n\n

 <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
01.<\/td>Introducci\u00f3n<\/td>02<\/td><\/tr>
02.<\/td>Fundamentos y definiciones<\/td>06<\/td><\/tr>
03.<\/td>Propiedades reol\u00f3gicas independientes del tiempo<\/td>08<\/td><\/tr>
04.<\/td>Comportamiento de fluidos: Curvas de flujo, ecuaciones y c\u00e1lculos<\/td>09<\/td><\/tr>
05.<\/td>Laboratorio N\u00ba 1<\/td>03<\/td><\/tr>
06.<\/td>Laboratorio N\u00ba 2<\/td>03<\/td><\/tr>
07.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
08.<\/td>Viscoelasticidad<\/td>06<\/td><\/tr>
09.<\/td>Propiedades viscoel\u00e1sticas: pruebas oscilatorias, creep y relajaci\u00f3n<\/td>09<\/td><\/tr>
10.<\/td>Laboratorio N\u00ba 3<\/td>03<\/td><\/tr>
11.<\/td>Laboratorio N\u00ba 4<\/td>03<\/td><\/tr>
12.<\/td>Instrumentaci\u00f3n<\/td>04<\/td><\/tr>
13.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
 <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

METODOLOG\u00cdA: <\/strong>El curso est\u00e1 organizado sobre la base de clases te\u00f3rico-pr\u00e1cticas utilizando medios audiovisuales, Internet, trabajos en grupos, discusi\u00f3n sobre t\u00f3picos espec\u00edficos, con la finalidad de lograr la comprensi\u00f3n de las unidades program\u00e1ticas..<\/p>\n\n\n\n

EVALUACION: <\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, informes de laboratorio, tareas y\/o trabajos.<\/p>\n\n\n\n

BIBLIOGRAFIA.<\/strong><\/p>\n\n\n\n

    \n
  1. Bourne, M. 2002. Food texture and viscosity: Concept and measurement. Second Edition. Academic Press, Inc.,San Diego, CA, USA.<\/li>\n\n\n\n
  2. Mezger, T. 2002. The rheology-Handbook: For users of rotational and oscillation rheometers. Zorll, U. (Ed.). Vincentz Verlag, Hannover, Germany.<\/li>\n\n\n\n
  3. RAO, M.A. 1999. Rheology of fluid and semisolid foods. Principles and applications. Aspen Publishers, Inc., Maryland, USA.<\/li>\n\n\n\n
  4. Steffe, J.F. 1996. Rheological methods in food processing engineering. Second edition. Freeman Press, East Lansing, MI, USA.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    IDENTIFICACION. NOMBRE DE LA ASIGNATURA :REOLOG\u00cdA DE ALIMENTOS FACULTAD :FACSA     UNIDAD ACADEMICA Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS :TEORIA: 2   LABORATORIO: 4 N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION:Curso orientado al estudio de los principios y aplicaciones de la reolog\u00eda de alimentos, incluyendo ecuaciones fundamentales y emp\u00edricas, viscoelasticidad, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"boxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-252","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=252"}],"version-history":[{"count":1,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/252\/revisions"}],"predecessor-version":[{"id":253,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/252\/revisions\/253"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}