{"id":5334,"date":"2017-03-06T13:18:27","date_gmt":"2017-03-06T12:18:27","guid":{"rendered":"http:\/\/serveiseducatius.xtec.cat\/tarragones\/?p=5334"},"modified":"2019-04-29T11:13:57","modified_gmt":"2019-04-29T09:13:57","slug":"afarre","status":"publish","type":"post","link":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/dinamitzacio\/trics\/afarre\/","title":{"rendered":"An\u00e0lisi de les propietats dels sucs de taronja"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong><span style=\"color: #808080;\"><em>T\u00edtol:<\/em> <\/span>An\u00e0lisi de les propietats dels sucs de taronja<\/strong><br \/>\n<strong><span style=\"color: #808080;\"><em> Autora:<\/em><\/span> Alexandra Farr\u00e9 Zapater<\/strong><br \/>\n<span style=\"color: #808080;\"><strong><em>Tutora:<\/em><\/strong><\/span> Maria Rosa Lab\u00f2ria Vall\u00e9s<br \/>\n<span style=\"color: #808080;\"><em><strong>Modalitat:<\/strong> <\/em><\/span>Cient\u00edfic<br \/>\n<span style=\"color: #808080;\"><em><strong>\u00c0rea curricular:<\/strong> <\/em><\/span>Qu\u00edmica<br \/>\n<span style=\"color: #808080;\"><em><strong>Centre:<\/strong> <\/em><\/span>Institut Marta Mata<br \/>\n<span style=\"color: #808080;\"><em><strong>Localitat:<\/strong><\/em><\/span> Salou<\/p>\n<h6 style=\"text-align: justify;\"><strong>Objectius:<\/strong><\/h6>\n<p style=\"text-align: justify;\">Fer un estudi quantitatiu i qualitatiu dels components principals dels sucs de taronja de les marques Hacendado, Bonpreu i Granini i d\u2019un suc natural per comprovar que els sucs de taronja de diferents marques contenen propietats semblants i que els sucs de marca blanca no tenen perqu\u00e8 ser de pitjor qualitat que els de marca coneguda. A m\u00e9s a m\u00e9s els an\u00e0lisis a realitzar permetran fer una comparaci\u00f3 de les qualitats d\u2019un suc comercial envasat i les d\u2019un suc natural recent exprimit.<\/p>\n<h6 style=\"text-align: justify;\"><strong>Hip\u00f2tesi:<\/strong><\/h6>\n<p style=\"text-align: justify;\">Els sucs de taronja de diferents marques contenen qualitats nutricionals semblants.<br \/>\nEls sucs de taronja de marca blanca no tenen perqu\u00e8 ser de pitjor qualitat que els de marca coneguda.<\/p>\n<h6 style=\"text-align: justify;\"><strong>El proc\u00e9s:<\/strong><\/h6>\n<p style=\"text-align: justify;\">La metodologia a seguir en aquest treball per poder aconseguir els objectius plantejats constar\u00e0 de dues parts:<\/p>\n<ul>\n<li>Part te\u00f2rica: on s\u2019explicar\u00e0 com \u00e9s una taronja, qu\u00e8 \u00e9s un suc de taronja, com es fa, els seus components i els factors que influeixen en la qualitat d\u2019aquest. Tamb\u00e9 s\u2019explicar\u00e0 el fonament te\u00f2ric dels an\u00e0lisis realitzats.<\/li>\n<li>Part pr\u00e0ctica: Anir\u00e9 als laboratoris de l\u2019ETSEQ per realitzar els an\u00e0lisis necessaris. Far\u00e9 un an\u00e0lisi sensorial a un grup de 30 persones per tal de saber quin dels sucs escollits com a base del treball \u00e9s el que m\u00e9s agrada al p\u00fablic.<\/li>\n<\/ul>\n<h6 style=\"text-align: justify;\"><strong>Conclusions:<\/strong><\/h6>\n<p style=\"text-align: justify;\">Despr\u00e9s de la valoraci\u00f3 total dels resultats s\u2019anul\u00b7len les dues hip\u00f2tesis plantejades ja que a partir dels resultats dels an\u00e0lisis realitzats a les mostres de suc, s\u2019ha pogut comprovar que els tres sucs de taronja de diferents marques tenen moltes propietats diferents.<br \/>\nEs pot concloure que el suc de millor qualitat nutritiva \u00e9s el suc de taronja Granini, la qualitat del suc de taronja Hacendado est\u00e0 entre la del suc Granini i la del suc Bonpreu i el suc de taronja Bonpreu \u00e9s el de pitjor qualitat nutritiva d\u2019entre els sucs analitzats.<br \/>\nA m\u00e9s a m\u00e9s, dels resultats obtinguts a l\u2019an\u00e0lisi sensorial, es pot concloure que el suc que m\u00e9s agrada al p\u00fablic en quant a sabor \u00e9s el suc de taronja Granini.<br \/>\nAmb aquests resultats no queda dubte de que el suc de taronja de marca coneguda Granini \u00e9s de millor qualitat, tant valorant la seva composici\u00f3 com el seu sabor, mentre que el suc de taronja de marca blanca Hacendado es queda en una posici\u00f3 intermitja i el suc de marca blanca Bonpreu \u00e9s el de pitjor qualitat.<\/p>\n<h6 style=\"text-align: justify;\"><strong>Bibliografia:<\/strong><\/h6>\n<ul>\n<li>\n<p style=\"text-align: justify;\">L\u00d3PEZ FERN\u00c1NDEZ, Jos\u00e9. La naranja, composici\u00f3n de sus zumos y esencias. Val\u00e0ncia: Generalitat Valenciana, 1995<\/p>\n<\/li>\n<li>ROYO IRZANO, Juan Ignacio. La calidad del zumo de naranja. Rev. Agroqu. Tecnol. Alim. 8 (2): 156. Norma espanyola UNE-34 015 h1 para zumo de naranja y h2 para zumo concentrado.<\/li>\n<li>VIDAL FERN\u00c1NDEZ, Mar\u00eda del Carmen, BOIXADERAS S\u00c1EZ, N\u00faria, IBAR ROY, Maria Jes\u00fas i LLAD\u00d3 SERRA, N\u00faria. Qu\u00edmica 1 Batxillerat. Barcelona: Grup Promotor \/ Santillana Educaci\u00f3n S.L., 2008<\/li>\n<li>JIMENO, Antonio i UGEDO, Lu\u00eds. Biologia 1 Batxillerat. Barcelona: Grup Promotor \/ Santillana Educaci\u00f3n S.L., 2008<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ins Marta Mata<\/p>\n","protected":false},"author":1,"featured_media":4174,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","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-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":"","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-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":"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":""},"mobile":{"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":""}},"footnotes":""},"categories":[391,70],"tags":[343,511],"class_list":["post-5334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencies","category-trics","tag-qimica","tag-trics_ins-marta-mata"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts\/5334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/comments?post=5334"}],"version-history":[{"count":3,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts\/5334\/revisions"}],"predecessor-version":[{"id":14073,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts\/5334\/revisions\/14073"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/media\/4174"}],"wp:attachment":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/media?parent=5334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/categories?post=5334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/tags?post=5334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}