{"id":695,"date":"2022-03-19T15:50:00","date_gmt":"2022-03-19T15:50:00","guid":{"rendered":"https:\/\/centrodeinvestigacion.com.ve\/blog\/trabajos-de-investigacion-en-el-ambito-de-tecnologia-agricola-area-cacao-ingenieria-de-alimento-u-p-t-p-luis-mariano-rivera\/"},"modified":"2022-03-19T15:50:00","modified_gmt":"2022-03-19T15:50:00","slug":"trabajos-de-investigacion-en-el-ambito-de-tecnologia-agricola-area-cacao-ingenieria-de-alimento-u-p-t-p-luis-mariano-rivera","status":"publish","type":"post","link":"https:\/\/centrodeinvestigacion.com.ve\/?p=695","title":{"rendered":"TRABAJOS DE INVESTIGACI\u00d3N EN EL \u00c1MBITO DE TECNOLOG\u00cdA AGR\u00cdCOLA. \u00c1REA CACAO. INGENIER\u00cdA DE ALIMENTO. U.P.T.P LUIS MARIANO RIVERA."},"content":{"rendered":"
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1.-DISE\u00d1O   DE   PLAN    PRODUCTIVO, DE  CACAO   PARA  TRANSFORMAR  Y  APROVECHAR  MATERIA  PRIMA   EN  ELABORACI\u00d3N  DE  CHOCOLATE.<\/div>\n
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2.-REALIZACI\u00d3N  DE  ESTUDIOS  BIO-QU\u00cdMICOS,   PARA   DECANTAR   MANTECA  DE  CACAO  Y  LICOR.<\/div>\n
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3.-ESTUDIOS   DE   AN\u00c1LISIS  DE  LABORATORIOS  PARA    PRECISAR    POTENCIAL   PROTEICO   DEL  CACAO,  DEPENDIENDO  SU  VARIEDAD  Y  TIPO LOGIA.<\/div>\n
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4.-ESTRUCTURACI\u00d3N  DE   ESQUEMA   PRODUCTIVO,  SOCIO-TECNOL\u00d3GICO,    PARA   LA   ELABORACI\u00d3N   DE   PANELA   DE  CACAO.  <\/div>\n
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5.-PLAN   DE  TRITURACION   DE  CACAO,   DE   MATERIA  PRIMA  AGR\u00cdCOLA,  CACAO   PARA    PRODUCIR    EL  POLVO   DEL    PRODUCTO   NOMBRADO.<\/div>\n
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6.-MATERIALIZACI\u00d3N    DE    PASOS    PARA    ELABORAR  CHOCOLATE   A  BASE   DE   CACAO,   COMO  MATERIA   PRIMA  DE   ALTO  CONTENIDO   PROTEICO.<\/div>\n
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7.-ELABORACI\u00d3N   DE   MANTECA   DE  CACAO,   EN  PANELA.<\/div>\n
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8.-PROCESO   BIO-QU\u00cdMICO   DE   SEPARACI\u00d3N  DEL    LICOR   DE  CACAO.<\/div>\n
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9.-ESTUDIOS   DE  LA    ESCOBITA,   COMO   AGENTE  EXTERNO  DE   INFECCI\u00d3N   VEGETAL  QUE  ALTERA   LA   SIEMBRA   DE  CACAO.<\/div>\n","protected":false},"excerpt":{"rendered":"

1.-DISE\u00d1O   DE   PLAN    PRODUCTIVO, DE  CACAO   PARA  TRANSFORMAR  Y  APROVECHAR  MATERIA  PRIMA   EN  ELABORACI\u00d3N  DE  CHOCOLATE. 2.-REALIZACI\u00d3N  DE  ESTUDIOS  BIO-QU\u00cdMICOS,   PARA   DECANTAR   MANTECA  DE  CACAO  Y  LICOR. 3.-ESTUDIOS   DE   AN\u00c1LISIS  DE  LABORATORIOS  PARA    PRECISAR    POTENCIAL   PROTEICO   DEL  CACAO,  DEPENDIENDO  SU  VARIEDAD  Y  TIPO LOGIA. 4.-ESTRUCTURACI\u00d3N  DE   ESQUEMA   PRODUCTIVO,  SOCIO-TECNOL\u00d3GICO,    PARA   LA  […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":2,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-695","post","type-post","status-publish","format-standard","hentry","category-noticias"],"yoast_head":"\nTRABAJOS DE INVESTIGACI\u00d3N EN EL \u00c1MBITO DE TECNOLOG\u00cdA AGR\u00cdCOLA. \u00c1REA CACAO. INGENIER\u00cdA DE ALIMENTO. 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