{"id":260,"date":"2025-08-22T01:29:22","date_gmt":"2025-08-22T05:29:22","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=260"},"modified":"2025-08-22T01:29:28","modified_gmt":"2025-08-22T05:29:28","slug":"transferencia-de-masa-en-medios-porosos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=260","title":{"rendered":"Transferencia de Masa en Medios Porosos"},"content":{"rendered":"\n

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

NOMBRE DE LA ASIGNATURA<\/td>: TRANFERENCIA DE MATERIA EN MEDIOS POROSOS<\/strong><\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba CREDITOS<\/td>: TEORIA: 4<\/td> <\/td> <\/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> Es un curso te\u00f3rico orientado a proporcionar conocimientos de transferencia de materia necesarios para enfrentar problemas relacionados con la ingenier\u00eda de procesos de alimentos.<\/td><\/tr>
.OBJETIVOS:<\/strong> Al final de la asignatura el alumno ser\u00e1 capaz de:Comprender los diferentes mecanismos de transferencia de masa que act\u00faan en los distintos procesos en los que intervienen alimentos, con especial \u00e9nfasis en materiales porosos. <\/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>Ecuaci\u00f3n General de Transporte de Materia<\/td>06<\/td><\/tr>
03.<\/td>Difusi\u00f3n en Soluciones Diluidas, Concentradas y Dispersi\u00f3n<\/td>12<\/td><\/tr>
04.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
05.<\/td>Coeficientes de Difusi\u00f3n<\/td>06<\/td><\/tr>
06.<\/td>Membranas y otras barreras de difusi\u00f3n<\/td>07<\/td><\/tr>
07.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
08.<\/td>Difusi\u00f3n en s\u00f3lidos porosos<\/td>14<\/td><\/tr>
09.<\/td>Transferencia de Masa por Convecci\u00f3n forzada y libre<\/td>07<\/td><\/tr>
10.<\/td>Evaluaci\u00f3n N\u00ba 3<\/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.BIBLIOGRAFIA.<\/strong><\/p>\n\n\n\n

\n

1. BIRD, R.B., STEWART, W.E., LIGHTFOOT, E.N. 2002. Transport Phenomena. 2nd Edition, John Wiley & Sons, Inc., USA.
2. CRANK, J. 1999.The Mathematics of Diffusion. 2nd Edition, Oxford University Press, Oxford, UK.
3. CUSSLER, E.L. 1997. Diffusion Mass Transfer in Fluid Systems. 2nd Edition, Cambridge University Press, USA.
4. GEKAS, V. 2000. Transport Phenomena of Foods and Biological Materials. CRC Press, Inc., USA
5. GRATHWOHL, P. 2000. Diffusion in Natural Porous Media: Contaminant Transport, Sorption\/desorption a dissolution Kinetics. Kluwer Academic Publishers, USA.
6. WESSELINGH J.A. & KRISHNA, R. 1990. Mass Transfer. Ellis Horwood, Great Britain, UK.<\/p>\n<\/blockquote>\n\n\n\n

.<\/p>\n","protected":false},"excerpt":{"rendered":"

IDENTIFICACION. NOMBRE DE LA ASIGNATURA : TRANFERENCIA DE MATERIA EN MEDIOS POROSOS FACULTAD : FACSA UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba CREDITOS : TEORIA: 4     N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION: Es un curso te\u00f3rico orientado a proporcionar conocimientos de transferencia de materia necesarios para enfrentar problemas relacionados […]<\/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-260","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/260","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=260"}],"version-history":[{"count":2,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/260\/revisions"}],"predecessor-version":[{"id":266,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/260\/revisions\/266"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}