{"id":254,"date":"2025-08-22T01:26:07","date_gmt":"2025-08-22T05:26:07","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=254"},"modified":"2025-08-22T01:26:12","modified_gmt":"2025-08-22T05:26:12","slug":"transicion-de-fases-en-alimentos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=254","title":{"rendered":"Transici\u00f3n de Fases en Alimentos"},"content":{"rendered":"\n

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

NOMBRE DE LA ASIGNATURA<\/td>: TRANSICI\u00d3N DE FASES EN 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>TALLER: 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 te\u00f3rico orientado a estudiar losfundamentos de las transiciones de fases en alimentos, necesarios para conocer sus transformaciones durante el procesamiento y almacenamiento, y el efecto sobre la estabilidad y calidad de los productos.<\/td><\/tr>
 OBJETIVOS:<\/strong> Al final de la asignatura el alumno ser\u00e1 capaz de:Comprenderlos mecanismos involucrados en la transici\u00f3n de fases en alimentos.Comprender los fundamentos termodin\u00e1micos asociados a las transiciones de fases en alimentos.Conocer las diferentes transiciones de fases que pueden experimentar los componentes alimenticios durante su procesamiento y almacenamiento  y comprender su efecto sobre la estabilidad y calidad de los productos. <\/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>Conceptos generales sobre bases moleculares y termodin\u00e1mica de las transiciones de fase; clasificaci\u00f3n.<\/td>08<\/td><\/tr>
02.<\/td>Diagramas de fases en sistemas mono y multicomponente.<\/td>10<\/td><\/tr>
03.<\/td>Taller N\u00ba 1<\/td>02<\/td><\/tr>
04.<\/td>Transici\u00f3n de fases en componentes fundamentales en Alimentos: l\u00edpidos, carbohidratos y prote\u00ednas<\/td> 15<\/td><\/tr>
05.<\/td>Taller N\u00ba 2<\/td>02<\/td><\/tr>
06.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
07.<\/td>Transici\u00f3n v\u00edtrea y formaci\u00f3n de hielo en alimentos: cambios en propiedades f\u00edsicas<\/td> 10<\/td><\/tr>
08.<\/td>Taller N\u00ba 3<\/td>02<\/td><\/tr>
09.<\/td>Determinaciones experimentales<\/td>05<\/td><\/tr>
10.<\/td>Taller N\u00ba 4<\/td>02<\/td><\/tr>
11.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
 <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

METODOLOGIA. : <\/strong>El curso est\u00e1 organizado sobre la base de clases te\u00f3ricas 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, tareas y\/o trabajos.<\/p>\n\n\n\n

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

    \n
  1. MARTINEZ, N., GRAU, A., CHIRALT, A. & FITO, P. 1998. Termodin\u00e1mica y cin\u00e9tica de sistemas alimento entorno. Universidad Polit\u00e9cnica de Valencia Publicaciones, Valencia, Espa\u00f1a.<\/li>\n\n\n\n
  2. RAO, M.A. & HARTEL, R.W. 1998. Phase\/State transitions in foods: Chemical, structural, and rheological changes. Marcel Dekker, Inc. New York, USA.<\/li>\n\n\n\n
  3. ROOS, Y. 1995. Phase transitions in foods. Academic Press, San Diego, USA.<\/li>\n\n\n\n
  4. Rahman, M.S. 1999. Handbook of food preservation. Marcel Dekker, Inc., New York, USA.<\/li>\n\n\n\n
  5. WELTI-CHANES, J., BARBOSA-C\u00c1NOVAS, G. & AGUILERA, J.M. 2002. Engineering and food for the 21st century. CRC Press, LLC, Boca Raton, FL, USA.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    IDENTIFICACION. NOMBRE DE LA ASIGNATURA : TRANSICI\u00d3N DE FASES EN ALIMENTOS FACULTAD : FACSA     UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : TEORIA: 2   TALLER: 4 N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION:Curso te\u00f3rico orientado a estudiar losfundamentos de las transiciones de fases en alimentos, necesarios […]<\/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-254","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/254","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=254"}],"version-history":[{"count":2,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/254\/revisions"}],"predecessor-version":[{"id":256,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/254\/revisions\/256"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}