Santiago Puertolas | UWC Atlantic College (original) (raw)
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Papers by Santiago Puertolas
Lo primero que llama poderosamente la atención es el hecho del número tan exagerado de personajes... more Lo primero que llama poderosamente la atención es el hecho del número tan exagerado de personajes a los que se hace mención a lo largo de la novela, a pesar de que el protagonismo de algunos de ellos es muy escaso y sólo tiene unas apariciones efímeras, como ocurre, por ejemplo, con algunos familiares de los protagonistas o con algunas de las amantes de Florentino Ariza.
Lwt - Food Science and Technology, 2009
A systematic study of the impact of pulsed electric fields (PEF) parameters (1-7 kV/cm, 5-40 puls... more A systematic study of the impact of pulsed electric fields (PEF) parameters (1-7 kV/cm, 5-40 pulses, specific energy of 0.006-0.19 kJ/kg per pulse, pulse frequency of 1-10 Hz, pulse width of 2-5 ms, square and exponential decay pulses) on the kinetics of the sucrose extraction from sugar beet at different temperatures (20-70 C) has been carried out in this investigation. The efficiency of the solid-liquid extraction was independent of the frequency, as well as of the pulse width, and the pulse shape at 7 kV/cm, and it was influenced by the electric field strength applied and by the temperature of the extracting medium. Sucrose yield increased with both field strength, time of extraction, and temperature. The effect of the field strength was higher the lower the temperature. The application of 20 pulses at 7 kV/cm (3.9 kJ/kg) increased the maximum yield by 7 and 1.6 times, compared to non-PEF-treated samples, at 20 and 40 C, respectively. A mathematical expression was generated, which enabled to evaluate the influence of the electric field strength (from 0 to 7 kV/cm) and temperature (from 20 to 70 C) on the sucrose extraction efficiency and the extracting time in a solid-liquid PEF-assisted sucrose extraction process. Based on this equation, for 80%-sucrose extraction in 60 min, the temperature could be reduced from 70 C to 40 C, when 20 pulses of 7 kV/cm were applied.
Food Chemistry, 2010
The evolution of the Folin–Ciocalteu index, colour intensity and the principal individual polyphe... more The evolution of the Folin–Ciocalteu index, colour intensity and the principal individual polyphenols throughout 12months of aging in bottles of red wine from Cabernet Sauvignon grapes treated and untreated by pulsed electric fields (PEF) have been compared. PEF technology allowed bottling of wines with higher Folin–Ciocalteu index, colour intensity and individual polyphenols concentrations using a shorter maceration time. For both
Lo primero que llama poderosamente la atención es el hecho del número tan exagerado de personajes... more Lo primero que llama poderosamente la atención es el hecho del número tan exagerado de personajes a los que se hace mención a lo largo de la novela, a pesar de que el protagonismo de algunos de ellos es muy escaso y sólo tiene unas apariciones efímeras, como ocurre, por ejemplo, con algunos familiares de los protagonistas o con algunas de las amantes de Florentino Ariza.
Lwt - Food Science and Technology, 2009
A systematic study of the impact of pulsed electric fields (PEF) parameters (1-7 kV/cm, 5-40 puls... more A systematic study of the impact of pulsed electric fields (PEF) parameters (1-7 kV/cm, 5-40 pulses, specific energy of 0.006-0.19 kJ/kg per pulse, pulse frequency of 1-10 Hz, pulse width of 2-5 ms, square and exponential decay pulses) on the kinetics of the sucrose extraction from sugar beet at different temperatures (20-70 C) has been carried out in this investigation. The efficiency of the solid-liquid extraction was independent of the frequency, as well as of the pulse width, and the pulse shape at 7 kV/cm, and it was influenced by the electric field strength applied and by the temperature of the extracting medium. Sucrose yield increased with both field strength, time of extraction, and temperature. The effect of the field strength was higher the lower the temperature. The application of 20 pulses at 7 kV/cm (3.9 kJ/kg) increased the maximum yield by 7 and 1.6 times, compared to non-PEF-treated samples, at 20 and 40 C, respectively. A mathematical expression was generated, which enabled to evaluate the influence of the electric field strength (from 0 to 7 kV/cm) and temperature (from 20 to 70 C) on the sucrose extraction efficiency and the extracting time in a solid-liquid PEF-assisted sucrose extraction process. Based on this equation, for 80%-sucrose extraction in 60 min, the temperature could be reduced from 70 C to 40 C, when 20 pulses of 7 kV/cm were applied.
Food Chemistry, 2010
The evolution of the Folin–Ciocalteu index, colour intensity and the principal individual polyphe... more The evolution of the Folin–Ciocalteu index, colour intensity and the principal individual polyphenols throughout 12months of aging in bottles of red wine from Cabernet Sauvignon grapes treated and untreated by pulsed electric fields (PEF) have been compared. PEF technology allowed bottling of wines with higher Folin–Ciocalteu index, colour intensity and individual polyphenols concentrations using a shorter maceration time. For both