{"id":277,"date":"2025-08-22T01:33:16","date_gmt":"2025-08-22T05:33:16","guid":{"rendered":"http:\/\/mcia.ubiobio.cl\/?page_id=277"},"modified":"2025-08-22T01:33:16","modified_gmt":"2025-08-22T05:33:16","slug":"secado-de-alimentos","status":"publish","type":"page","link":"https:\/\/mcia.ubiobio.cl\/?page_id=277","title":{"rendered":"Secado de Alimentos"},"content":{"rendered":"\n

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

NOMBRE DE LA ASIGNATURA<\/td>: SECADO DE ALIMENTOS<\/strong><\/td><\/tr>
FACULTAD<\/td>: FACSA<\/td><\/tr>
UNIDAD ACADEMICA<\/td>: Departamento de Ingenier\u00eda en Alimentos<\/td><\/tr>
N\u00ba HORAS<\/td>: TEORIA: 3<\/td> <\/td>LABORATORIO: 3<\/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: Asignatura te\u00f3rica-pr\u00e1ctica que tiene como finalidad una profundizaci\u00f3n y actualizaci\u00f3n, en una de las operaciones unitarias mas usadas en la preservaci\u00f3n de alimentos.<\/td><\/tr>
OBJETIVOS: Al final de la asignatura el alumno ser\u00e1 capaz de:1. Profundizar y aplicar herramientas matem\u00e1ticas en temas relacionados con el secado de alimentos2. Conocer y aplicar t\u00e9cnicas modernas de eliminaci\u00f3n de agua, minimizando las p\u00e9rdidas sensoriales y nutricionales durante el secado de Alimentos. <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
    \n
  • RESUMEN DE UNIDADES PROGRAMATICAS.<\/strong><\/li>\n<\/ul>\n\n\n\n
     <\/td> <\/td>N\u00ba Horas<\/td><\/tr>
    01.<\/td>Introducci\u00f3n<\/td>04<\/td><\/tr>
    02.<\/td>Mecanismos de deshidrataci\u00f3n<\/td>16<\/td><\/tr>
    03.<\/td>Laboratorio N\u00ba 1<\/td>03<\/td><\/tr>
    04.<\/td>Deshidrataci\u00f3n osm\u00f3tica<\/td>14<\/td><\/tr>
    05.<\/td>Laboratorio N\u00ba 2<\/td>03<\/td><\/tr>
    06.<\/td>Evaluaci\u00f3n N\u00ba 1<\/td>02<\/td><\/tr>
    07.<\/td>Secado por atomizaci\u00f3n<\/td>08<\/td><\/tr>
    08.<\/td>Liofilizaci\u00f3n<\/td>08<\/td><\/tr>
    09.<\/td>Evaluaci\u00f3n N\u00ba 2<\/td>02<\/td><\/tr>
     <\/td>TOTAL HORAS:<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
      \n
    • METODOLOGIA:\u00a0<\/strong>La asignatura est\u00e1 estructurada sobre la base de clases te\u00f3rica-pr\u00e1cticas utilizando medios disponibles para la investigar y discutir sobre t\u00f3picos espec\u00edficos y actividades de laboratorio.<\/li>\n<\/ul>\n\n\n\n
        \n
      • EVALUACION:\u00a0<\/strong>La evaluaci\u00f3n se har\u00e1 conforme a los siguientes criterios: seminarios, cert\u00e1menes, informes de laboratorio, tareas y\/o trabajos.<\/li>\n<\/ul>\n\n\n\n
          \n
        • BIBLIOGRAFIA.<\/strong><\/li>\n\n\n\n
        • AGUADO J., CALLES J.A., CA\u00d1IZARES P., LOPEZ B., SANTOS A. & SERRANO D.2002. Ingenier\u00eda de la Industria Alimentaria: Volumen III, Operaciones de Conservaci\u00f3n de Alimentos. Editorial S\u00edntesis S.A., Madrid, Espa\u00f1a.<\/li>\n\n\n\n
        • BARBOSA-CANOVAS G. & VEGA-MERCADO H. 2000. Deshidrataci\u00f3n de Alimentos. Editorial Acribia, Zaragoza, Espa\u00f1a.<\/li>\n\n\n\n
        • GEANKOPLIS C. 1993.Transport Processes and Unit Operations. Prentice Hall PTR, New Jersey, USA.<\/li>\n\n\n\n
        • IBARZ A. & BARBOSA-CANOVAS G. 2002. Unit Operations in Food Engineering. CRC Press, Boca Raton, USA.<\/li>\n\n\n\n
        • SINGH P. & HELDMAN D. 2003. Introduction to Food Engineering. AcademicPress, New York, USA.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

          IDENTIFICACION. NOMBRE DE LA ASIGNATURA : SECADO DE ALIMENTOS FACULTAD : FACSA UNIDAD ACADEMICA : Departamento de Ingenier\u00eda en Alimentos N\u00ba HORAS : TEORIA: 3   LABORATORIO: 3 N\u00ba CREDITOS : 4     DESCRIPCION Y OBJETIVOS. DESCRIPCION: Asignatura te\u00f3rica-pr\u00e1ctica que tiene como finalidad una profundizaci\u00f3n y actualizaci\u00f3n, en una de las operaciones unitarias mas usadas […]<\/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-277","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/277","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=277"}],"version-history":[{"count":1,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/277\/revisions"}],"predecessor-version":[{"id":278,"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=\/wp\/v2\/pages\/277\/revisions\/278"}],"wp:attachment":[{"href":"https:\/\/mcia.ubiobio.cl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}