{"id":6466,"date":"2019-10-31T11:21:25","date_gmt":"2019-10-31T11:21:25","guid":{"rendered":"https:\/\/certa.uab.cat\/?page_id=6466"},"modified":"2019-10-31T11:23:10","modified_gmt":"2019-10-31T11:23:10","slug":"preservacion-de-los-alimentos","status":"publish","type":"page","link":"https:\/\/certa.uab.cat\/index.php\/es\/que-ofrecemos\/preservacion-de-los-alimentos\/","title":{"rendered":"Preservaci\u00f3n de los alimentos"},"content":{"rendered":"[vc_row type=&#8221;full_width_content&#8221; full_screen_row_position=&#8221;middle&#8221; equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221; full_height=&#8221;yes&#8221; columns_placement=&#8221;stretch&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; overlay_strength=&#8221;0.3&#8243; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221; shape_type=&#8221;&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; background_image=&#8221;6106&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/4&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221; bg_image_animation=&#8221;none&#8221;][divider line_type=&#8221;No Line&#8221; custom_height=&#8221;500&#8243;][\/vc_column][vc_column column_padding=&#8221;padding-5-percent&#8221; column_padding_position=&#8221;all&#8221; background_color=&#8221;#f4f4f4&#8243; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/2&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221; bg_image_animation=&#8221;none&#8221;][nectar_animated_title heading_tag=&#8221;h5&#8243; style=&#8221;color-strip-reveal&#8221; color=&#8221;Accent-Color&#8221; text=&#8221;Qu\u00e9 ofrecemos&#8221;][vc_custom_heading text=&#8221;Preservaci\u00f3n de los amimentos sin modificar las caracter\u00edsticas organol\u00e9pticas. Tratamiento por Alta Presi\u00f3n Hidrost\u00e1tica&#8221; font_container=&#8221;tag:h3|font_size:32|text_align:left|line_height:42px&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_column_text css=&#8221;.vc_custom_1572520924036{margin-top: 30px !important;margin-bottom: 30px !important;}&#8221;]El sistema se basa en aplicar altas presiones (100-1000 MPa) a los alimentos de manera uniforme. As\u00ed, la tecnolog\u00eda permite la conservaci\u00f3n de los productos alimenticios, sin modificar las caracter\u00edsticas organol\u00e9pticas y alargando la vida \u00fatil de los productos.<\/p>\n<p>Las principales ventajas de esta tecnolog\u00eda son:[\/vc_column_text]<div class=\"nectar-fancy-ul\" data-list-icon=\"icon-salient-thin-line\" data-animation=\"false\" data-animation-delay=\"0\" data-color=\"accent-color\" data-spacing=\"default\" data-alignment=\"left\"> \n<ul>\n<li>Seguridad alimentaria (reducci\u00f3n de microorganismos pat\u00f3genos)<\/li>\n<li>M\u00ednimo da\u00f1os t\u00e9rmicos al producto<\/li>\n<li>Las cualidades sensoriales y nutritivas del producto no se ven afectadas<\/li>\n<li>Se pueden desarrollar nuevos productos con texturas mejoradas<\/li>\n<\/ul>\n <\/div>[\/vc_column][vc_column column_padding=&#8221;padding-5-percent&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/4&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221; bg_image_animation=&#8221;none&#8221;][nectar_animated_title heading_tag=&#8221;h5&#8243; style=&#8221;color-strip-reveal&#8221; color=&#8221;Accent-Color&#8221; text=&#8221;Aplicaciones&#8221;]<div class=\"nectar-fancy-ul\" data-list-icon=\"icon-salient-thin-line\" data-animation=\"false\" data-animation-delay=\"0\" data-color=\"accent-color\" data-spacing=\"default\" data-alignment=\"left\"> \n<ul>\n<li>En productos c\u00e1rnicos y pescado se puede pasteurizar el producto, prolongando la vida \u00fatil, reduciendo la cantidad de aditivos y evitando alteraciones de color y sabor.<\/li>\n<li>En las verduras, inactiva o reduce la actividad de ciertas enzimas, manteniendo las propiedades sensoriales y nutritivas de los productos frescos.<\/li>\n<li>Los zumos de frutas tratados por alta presi\u00f3n tienen efectos similares a los de la pasteurizaci\u00f3n, pero mantienen su sabor original.<\/li>\n<li>Los tratamientos sobre la leche tienen efectos similares a los de la pasteurizaci\u00f3n, a la vez que mejoran las caracter\u00edsticas de los productos l\u00e1cteos elaborados con esta leche, tales como la producci\u00f3n de yogures m\u00e1s firmes y con menos s\u00edntesis.<\/li>\n<\/ul>\n <\/div>[\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row type=&#8221;full_width_content&#8221; full_screen_row_position=&#8221;middle&#8221; equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221; full_height=&#8221;yes&#8221; columns_placement=&#8221;stretch&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; overlay_strength=&#8221;0.3&#8243; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221; shape_type=&#8221;&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; background_image=&#8221;6106&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/4&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":6421,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6466"}],"collection":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/comments?post=6466"}],"version-history":[{"count":3,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6466\/revisions"}],"predecessor-version":[{"id":6469,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6466\/revisions\/6469"}],"up":[{"embeddable":true,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6421"}],"wp:attachment":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/media?parent=6466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}