{"id":1157,"date":"2016-08-09T17:58:43","date_gmt":"2016-08-09T22:58:43","guid":{"rendered":"http:\/\/www.glingenieros.com.co\/?p=1157"},"modified":"2020-12-03T10:23:06","modified_gmt":"2020-12-03T15:23:06","slug":"laingenieria-electrica-y-el-chocolate","status":"publish","type":"post","link":"https:\/\/www.glingenieros.com.co\/en\/laingenieria-electrica-y-el-chocolate\/","title":{"rendered":"La Ingenier\u00eda El\u00e9ctrica y el Chocolate"},"content":{"rendered":"<p><!--:es-->Investigadores de la Universidad de Temple en Filadelfia han dado con un m\u00e9todo que reduce considerablemente la cantidad de grasa que contiene el chocolate. Hasta la fecha los fabricantes de este alimento han fracasado en su intento de volverlo m\u00e1s saludable.<\/p>\n<p>Normalmente, el chocolate vendido en el mercado contiene m\u00e1s de un 40% de grasa y esta cantidad es necesaria para su proceso de fabricaci\u00f3n ya que debe estar en estado l\u00edquido para su manipulaci\u00f3n y dicha grasa ayuda a mantener una baja viscosidad. Ahora, gracias a un campo el\u00e9ctrico aplicado en la direcci\u00f3n por donde fluye el chocolate, las part\u00edculas m\u00e1s grandes del cacao se agrupan y permiten una mejor circulaci\u00f3n del l\u00edquido reduciendo la viscosidad y por consiguiente se hace viable la extracci\u00f3n de la grasa.<\/p>\n<ul>\n<li>El proceso utilizado para la reducci\u00f3n de grasa es llamado electrorreolog\u00eda.<\/li>\n<li>Este m\u00e9todo permiti\u00f3 reducir el contenido de grasa de un chocolate en m\u00e1s de un 32%.<\/li>\n<li>El campo aplicado en el chocolate corresponde a 1,6 kV\/cm\u201d<\/li>\n<\/ul>\n<p><!--:--><\/p>","protected":false},"excerpt":{"rendered":"<p>Investigadores de la Universidad de Temple en Filadelfia han dado con un m\u00e9todo que reduce considerablemente la cantidad de grasa que contiene el chocolate. Hasta la fecha los fabricantes de este alimento han fracasado en su intento de volverlo m\u00e1s saludable. Normalmente, el chocolate vendido en el mercado contiene m\u00e1s de un 40% de grasa [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1667,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[]},"categories":[11],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La Ingenier\u00eda El\u00e9ctrica y el Chocolate | Gl Ingenieros<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.glingenieros.com.co\/en\/laingenieria-electrica-y-el-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Ingenier\u00eda El\u00e9ctrica y el Chocolate | Gl Ingenieros\" \/>\n<meta property=\"og:description\" content=\"Investigadores de la Universidad de Temple en Filadelfia han dado con un m\u00e9todo que reduce considerablemente la cantidad de grasa que contiene el chocolate. Hasta la fecha los fabricantes de este alimento han fracasado en su intento de volverlo m\u00e1s saludable. 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