Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida
ilustraciones, fotografías, gráficas, tablas
- Autores:
-
Vallejos Jiménez, Mario Alejandro
- Tipo de recurso:
- Fecha de publicación:
- 2022
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/83227
- Palabra clave:
- 660 - Ingeniería química::668 - Tecnología de otros productos orgánicos
Poliuronidos
Hidrólisis
Mucilagos
polyuronides
hydrolysis
mucilages
Mucílago y pulpa
Pectina
Hidrólisis ácida
Celulosa bacteriana
Extracto de borra de café
Grado de esterificación
Biodegradabilidad
Mucilage and pulp
Pectin
Acid hydrolysis
Bacterial cellulose
Spent coffee grounds extract
Degree of esterification
Biodegradability
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida |
| dc.title.translated.eng.fl_str_mv |
Development of biodegradable films based on pectins extracted from coffee processing by-products by acid hydrolysis |
| title |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida |
| spellingShingle |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida 660 - Ingeniería química::668 - Tecnología de otros productos orgánicos Poliuronidos Hidrólisis Mucilagos polyuronides hydrolysis mucilages Mucílago y pulpa Pectina Hidrólisis ácida Celulosa bacteriana Extracto de borra de café Grado de esterificación Biodegradabilidad Mucilage and pulp Pectin Acid hydrolysis Bacterial cellulose Spent coffee grounds extract Degree of esterification Biodegradability |
| title_short |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida |
| title_full |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida |
| title_fullStr |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida |
| title_full_unstemmed |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida |
| title_sort |
Desarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácida |
| dc.creator.fl_str_mv |
Vallejos Jiménez, Mario Alejandro |
| dc.contributor.advisor.spa.fl_str_mv |
Cadena Chamorro, Edith Marleny |
| dc.contributor.author.spa.fl_str_mv |
Vallejos Jiménez, Mario Alejandro |
| dc.contributor.orcid.spa.fl_str_mv |
Vallejos Jiménez, Mario Alejandro [0000-0002-5842-9702] |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::668 - Tecnología de otros productos orgánicos |
| topic |
660 - Ingeniería química::668 - Tecnología de otros productos orgánicos Poliuronidos Hidrólisis Mucilagos polyuronides hydrolysis mucilages Mucílago y pulpa Pectina Hidrólisis ácida Celulosa bacteriana Extracto de borra de café Grado de esterificación Biodegradabilidad Mucilage and pulp Pectin Acid hydrolysis Bacterial cellulose Spent coffee grounds extract Degree of esterification Biodegradability |
| dc.subject.agrovoc.spa.fl_str_mv |
Poliuronidos Hidrólisis Mucilagos |
| dc.subject.agrovoc.eng.fl_str_mv |
polyuronides hydrolysis mucilages |
| dc.subject.proposal.spa.fl_str_mv |
Mucílago y pulpa Pectina Hidrólisis ácida Celulosa bacteriana Extracto de borra de café Grado de esterificación Biodegradabilidad |
| dc.subject.proposal.eng.fl_str_mv |
Mucilage and pulp Pectin Acid hydrolysis Bacterial cellulose Spent coffee grounds extract Degree of esterification Biodegradability |
| description |
ilustraciones, fotografías, gráficas, tablas |
| publishDate |
2022 |
| dc.date.issued.none.fl_str_mv |
2022 |
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2023-02-01T20:02:51Z |
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2023-02-01T20:02:51Z |
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Trabajo de grado - Maestría |
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info:eu-repo/semantics/masterThesis |
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info:eu-repo/semantics/acceptedVersion |
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Text |
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http://purl.org/redcol/resource_type/TM |
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acceptedVersion |
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https://repositorio.unal.edu.co/handle/unal/83227 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Nacional de Colombia |
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Repositorio Institucional Universidad Nacional de Colombia |
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https://repositorio.unal.edu.co/ |
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https://repositorio.unal.edu.co/handle/unal/83227 https://repositorio.unal.edu.co/ |
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Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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spa |
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Adilah, A. N., Jamilah, B., Noranizan, M. A., & Nur Hanani, Z. A. (2018). Utilization of mango peel extracts on the biodegradable films for active packaging. Food Packaging and Shelf Life, 16, 1–7. https://doi.org/10.1016/j.fpsl.2018.01.006 Akinalan Balik, B., Argin, S., M. Lagaron, J., & Torres-Giner, S. (2019). Preparation and characterization of electrospun pectin-based films and their application in sustainable aroma barrier multilayer packaging. Applied Sciences, 9(23), 2–24. https://doi.org/10.3390/app9235136 Arriola Delia, & Garcia Ricardo. (1985). Caracterización química de la pectina obtenida de desechos del beneficio de café. Revista Científica, 3(1), 13–18. Barreto, G. E., Púa, A. L., De Alba, D. D., & Pión, M. M. (2017). Extracción y caracterización de pectina de mango de azúcar (Mangifera indica L.). Temas Agrarios, 22(1), 78. https://doi.org/10.21897/rta.v22i1.918 Bátori, V., Jabbari, M., Åkesson, D., Lennartsson, P. R., Taherzadeh, M. J., & Zamani, A. (2017). Production of Pectin-Cellulose Biofilms: A New Approach for Citrus Waste Recycling. International Journal of Polymer Science, 1–9. https://doi.org/10.1155/2017/9732329 BeMiller, J. N. (1986). An Introduction to Pectins: Structure and Properties. American Chemical Society, 2–12. https://doi.org/10.1021/bk-1986-0310.ch001 Bonnin, E., & Lahaye, M. (2013). Contribution of cell wall-modifying enzymes to the texture of fleshy fruits. The example of apple. Journal of the Serbian Chemical Society, 78(3), 417–427. https://doi.org/10.2298/JSC121123004B Braham, J. E., & Bressani, R. (1978). Pulpa de café: Composición, tecnología y utilización (J. E. Braham & R. Bressani (eds.)). Instituto de Nutrición de Centro América y Panamá, INCAP*. Canteri-Schemin, M. H., Ramos Fertonani, H. C., Waszczynskyj, N., & Wosiacki, G. (2005). Extraction of Pectin From Apple Pomace. Brazilian Archives of Biology and Technology, 48(2), 259–266. https://doi.org/10.1590/S1516-89132005000200013 Chan, S. Y., & Choo, W. S. (2013). Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry, 141(4), 3752–3758. https://doi.org/10.1016/j.foodchem.2013.06.097 Chen, Y., Zhang, J. G., Sun, H. J., & Wei, Z. J. (2014). Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties. International Journal of Biological Macromolecules, 70, 498–505. https://doi.org/10.1016/j.ijbiomac.2014.07.024 Comité de Cafeteros de Antioquia. (2022). Producción de café de Colombia cierra 2021 en 12,6 millones de sacos. Federación Nacional de Cafeteros de Colombia. https://fncantioquia.org/produccion-de-cafe-de-colombia-cierra-2021-en-126-millones-de-sacos/ El Halal, S. L. M., Colussi, R., Deon, V. G., Pinto, V. Z., Villanova, F. A., Carreño, N. L. V., Dias, A. R. G., & Zavareze, E. D. R. (2015). Films based on oxidized starch and cellulose from barley. Carbohydrate Polymers, 133, 644–653. https://doi.org/10.1016/j.carbpol.2015.07.024 Endress, H.-U. (1991). Nonfood Uses of Pectin. In The Chemistry and Technology of pectin (pp. 251–268). Faravash, R. S., & Ashtiani, F. Z. (2007). The effect of pH, ethanol volume and acid washing time on the yield of pectin extraction from peach pomace. International Journal of Food Science and Technology, 42, 1177–1187. https://doi.org/10.1111/j.1365-2621.2006.01324.x Federación de cafeteros de Colombia. (2020). Regiones cafeteras de Colombia. Café de Colombia. https://www.cafedecolombia.com/particulares/regiones-cafeteras/ Ferreira Ardila, S. (2007). Pectinas: aislamiento, caracterización y producción a partir de frutas tropicales y de los residuos de su procesamiento industrial [Universidad Nacional de Colombia]. In Facultad de Ciencias (Vol. 1). http://ciencias.bogota.unal.edu.co/fileadmin/Facultad_de_Ciencias/Publicaciones/Archivos_Libros/Libros_Farmacia/Pectinas/pectinas.pdf Gharibzahedi, S. M. T., Smith, B., & Guo, Y. (2019). Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations. International Journal of Biological Macromolecules, 136, 275–283. https://doi.org/10.1016/j.ijbiomac.2019.06.040 Greenpeace. (2019). ¿Cómo llega el plástico a los océanos y qué sucede entonces? - ES | Greenpeace España. Greenpeace. https://es.greenpeace.org/es/trabajamos-en/consumismo/plasticos/como-llega-el-plastico-a-los-oceanos-y-que-sucede-entonces/ Hosseini, S. S., Khodaiyan, F., Kazemi, M., & Najari, Z. (2019). Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method. International Journal of Biological Macromolecules, 125, 621–629. https://doi.org/10.1016/j.ijbiomac.2018.12.096 Kian, L. K., Jawaid, M., Ariffin, H., & Karim, Z. (2018). Isolation and characterization of nanocrystalline cellulose from roselle-derived microcrystalline cellulose. International Journal of Biological Macromolecules, 114, 54–63. https://doi.org/10.1016/j.ijbiomac.2018.03.065 Lei, Y., Wu, H., Jiao, C., Jiang, Y., Liu, R., Xiao, D., Lu, J., Zhang, Z., Shen, G., & Li, S. (2019). Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol. Food Hydrocolloids, 94, 128–135. https://doi.org/10.1016/j.foodhyd.2019.03.011 Liew, S. Q., Chin, N. L., & Yusof, Y. A. (2014). Extraction and Characterization of Pectin from Passion Fruit Peels. Agriculture and Agricultural Science Procedia, 2, 231–236. https://doi.org/10.1016/j.aaspro.2014.11.033 Mellinas, C., Ramos, M., Jiménez, A., & Garrigós, M. C. (2020). Recent trends in the use of pectin from agro-waste residues as a natural-based biopolymer for food packaging applications. Materials, 13(3), 1–17. https://doi.org/10.3390/ma13030673 Mendes, J. F., Martins, J. T., Manrich, A., Sena Neto, A. R., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate Polymers, 210, 92–99. https://doi.org/10.1016/j.carbpol.2019.01.058 Minjares-Fuentes, R., Femenia, A., Garau, M. C., Meza-Velázquez, J. A., Simal, S., & Rosselló, C. (2014). Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach. Carbohydrate Polymers, 106(1), 179–189. https://doi.org/10.1016/j.carbpol.2014.02.013 Muhammad, N. W. F., Nurrulhidayah, A. F., Hamzah, M. S., Rashidi, O., & Rohman, A. (2020). Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: A comparison. Food Research, 4(Suppl. 1), 266–273. https://doi.org/10.26656/fr.2017.4(S1).S14 Murthy, P. S., & Madhava Naidu, M. (2012). Sustainable management of coffee industry by-products and value addition - A review. Resources, Conservation and Recycling, 66, 45–58. https://doi.org/10.1016/j.resconrec.2012.06.005 Oakenfull, D. . (1991). The Chemistry of High-Methoxyl Pectins. In I. Academic Press (Ed.), The Chemistry and Technology of pectin (pp. 87–108). Pereira, P. H. F., Oliveira, T. Í. S., Rosa, M. F., Cavalcante, F. L., Moates, G. K., Wellner, N., Waldron, K. W., & Azeredo, H. M. C. (2016). Pectin extraction from pomegranate peels with citric acid. International Journal of Biological Macromolecules, 88, 373–379. https://doi.org/10.1016/j.ijbiomac.2016.03.074 Pinheiro, E. R., Silva, I. M. D. A., Gonzaga, L. V., Amante, E. R., Teófilo, R. F., Ferreira, M. M. C., & Amboni, R. D. M. C. (2008). Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology. Bioresource Technology, 99(13), 5561–5566. https://doi.org/10.1016/j.biortech.2007.10.058 Puerta Quintero, G. I., & Ríos Arias, S. (2011). Composición química del mucílago de café, según el tiempo de fermentación y refrigeración. Cenicafé, 62(2), 23–40. Quader, F. B., Khan, R. A., Islam, M. A., Saha, S., & Sharmin, K. N. (2015). Development and Characterization of a Biodegradable Colored Film Based on Starch and Chitosan by Using Acacia Catechu. Journal of Environmental Science & Natural Resources, 8(2), 123–130. Ranganna, S. (1986). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (2nd ed). https://books.google.com.co/books?hl=es&lr=&id=jQN8Kpj0UOMC&oi=fnd&pg=PA1&ots=fdVlYTkIxJ&sig=_B0IwkCbswnkqfDkAkbO-vxtqZc&redir_esc=y#v=onepage&q&f=false Ridley, B. L., O’Neill, M. A., & Mohnen, D. (2001). Pectins: Structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry, 57(6), 929–967. https://doi.org/10.1016/S0031-9422(01)00113-3 Rodríguez Valencia, N., & Zambrano Franco, D. A. (2011). Producción de alcohol a partir del mucílago del café. 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Aerobic biodegradation of starch–polyurethane flexible films under soil burial condition: Changes in physical structure and chemical composition. International Biodeterioration and Biodegradation, 145, 104–793. https://doi.org/10.1016/j.ibiod.2019.104793 Thankur, B. R., Singh, R. K., Handa, A. K., & Rao, D. M. A. (1997). Chemistry and uses of pectin - A review. A Review, Critical Reviews in Food Science & Nutrition, 37(1), 47–73. https://doi.org/10.1080/10408399709527767 Tharanathan, R. N. (2003). Biodegradable films and composite coatings: past, present and future. Trends in Food Science & Technology, 14(3), 71–78. https://doi.org/10.1016/S0924-2244(02)00280-7 Valdespino-León, M., Calderón-Domínguez, G., De La Paz Salgado-Cruz, M., Rentería-Ortega, M., Farrera-Rebollo, R. R., Morales-Sánchez, E., Gaona-Sánchez, V. A., & Terrazas-Valencia, F. (2021). Biodegradable Electrosprayed Pectin Films: An Alternative to Valorize Coffee Mucilage. Waste and Biomass Valorization, 12, 2477–2494. https://doi.org/10.1007/s12649-020-01194-z Valencia, N. R. (2000). Manejo de residuos en la agroindustria cafetera. Seminario Internacional Gestión Integral De Residuos Sólidos Y Peligrosos, Siglo Xxi, 1–10. Voragen, A. G. J., Coenen, G. J., Verhoef, R. P., & Schols, H. A. (2009). Pectin, a versatile polysaccharide present in plant cell walls. Structural Chemistry, 20, 263–275. https://doi.org/10.1007/s11224-009-9442-z Vriesmann, L. C., Teófilo, R. F., & Lúcia de Oliveira Petkowicz, C. (2012). Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid. LWT - Food Science and Technology, 49(1), 108–116. https://doi.org/10.1016/j.lwt.2012.04.018 Wu, J., Zhong, F., Li, Y., Shoemaker, C. F., & Xia, W. (2013). Preparation and characterization of pullulan-chitosan and pullulan-carboxymethyl chitosan blended films. Food Hydrocolloids, 30, 82–91. https://doi.org/10.1016/j.foodhyd.2012.04.002 Yabe, T. (2018). New understanding of pectin as a bioactive dietary fiber. Journal of Food Bioactives, 3, 95–100. https://doi.org/10.31665/jfb.2018.3152 Yapo, B M. (2007). Effect of extraction conditions on the yield , purity and surface properties of sugar beet pulp pectin extracts. Food Chemistry, 100, 1356–1364. https://doi.org/10.1016/j.foodchem.2005.12.012 Yapo, Beda M. (2011). Pectic substances: From simple pectic polysaccharides to complex pectins - A new hypothetical model. Carbohydrate Polymers, 86, 373–385. https://doi.org/10.1016/j.carbpol.2011.05.065 Ye, S., He, S., Su, C., Jiang, L., Wen, Y., Zhu, Z., & Shao, W. (2018). Morphological, release and antibacterial performances of amoxicillin-loaded cellulose aerogels. Molecules, 23(8), 1–9. https://doi.org/10.3390/molecules23082082 Ye, S., Zhu, Z., Wen, Y., Su, C., Jiang, L., He, S., & Shao, W. (2019). Facile and green preparation of pectin/cellulose composite films with enhanced antibacterial and antioxidant behaviors. Polymers, 11(57). https://doi.org/10.3390/polym11010057 Yu, M., Xia, Y., Zhou, M., Guo, Y., Zheng, J., & Zhang, Y. (2021). Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace. Carbohydrate Polymers, 258, 117662. https://doi.org/10.1016/j.carbpol.2021.117662 |
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Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Cadena Chamorro, Edith Marleny7ec26456adea5743c43ee53e999944a4600Vallejos Jiménez, Mario Alejandrof6e2384245bba3b02c998f9ed33af728600Vallejos Jiménez, Mario Alejandro [0000-0002-5842-9702]2023-02-01T20:02:51Z2023-02-01T20:02:51Z2022https://repositorio.unal.edu.co/handle/unal/83227Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, gráficas, tablasEl aprovechamiento de los subproductos de la industria cafetera, como el mucílago y la pulpa, se muestra como alternativa para la obtención de compuestos de interés como la pectina, polímero ampliamente utilizado en la industria alimentaria gracias a su propiedad gelificante. El objetivo de este estudio es el desarrollo de películas biodegradables basadas en pectina de dichos subproductos, obtenidas mediante hidrólisis ácida con ácido cítrico, reforzadas con extracto de borra de café y celulosa bacteriana. El procesamiento del mucílago y la pulpa generó rendimientos de extracción de pectina en promedio de 10,98 ± 0,28 y 6,14 ± 0,18 %, caracterizándose por tener un contenido de metoxilo de 7,05 ± 0,27 y 4,85 ± 0,26 %, además de un grado de esterificación de 81,40 ± 2,08 y 72,74 ± 0,32 %, respectivamente. El desarrollo de películas reforzadas con celulosa y extracto de borra de café mostró resultados diferentes en función de las propiedades mecánicas y de solubilidad, obteniendo una resistencia a la tracción de 2,41 ± 0,16 y 3,41 ± 0,78 MPa y solubilidad de 63,52 ± 4,25 y 40,46 ± 5,26 %, en películas reforzadas basadas en pectina de mucílago y pulpa de café, respectivamente. Asimismo, se estimaron tiempos de biodegradabilidad en suelo de 3 y 16 días, siendo más estables las películas basadas en pectina de pulpa. Finalmente, la producción de películas a partir de pectina presente en estos subproductos se presenta como alternativa a un cambio progresivo de plásticos convencionales, proporcionando valor agregado a subproductos poco explorados. (Texto tomado de la fuente).The use of coffee industry by-products, such as mucilage and pulp, is shown as an alternative for obtaining compounds of interest such as pectin, a polymer widely used in the food industry due to its gelling properties. The objective of this study is the development of biodegradable films based on pectin from these by-products, obtained by acid hydrolysis with citric acid, reinforced with spent coffee grounds extract and bacterial cellulose. The processing of mucilage and pulp generated pectin extraction yields averaging 10.98 ± 0.28 and 6.14 ± 0.18 %, characterized by methoxyl contents of 7.05 ± 0.27 and 4.85 ± 0.26 %, in addition to an esterification degree of 81.40 ± 2.08 and 72.74 ± 0.32 %, respectively. The development of films reinforced with cellulose and spent coffee grounds extract showed different results in terms of mechanical and solubility properties, obtaining a tensile strength of 2.41 ± 0.16 and 3.41 ± 0.78 MPa and solubility of 63.52 ± 4.25 and 40.46 ± 5.26 %, in reinforced films based on mucilage pectin and coffee pulp, respectively. Likewise, biodegradability times in soil of 3 and 16 days were estimated, being more stable the films based on pulp pectin. Finally, the production of films from pectin present in these by-products is presented as an alternative to a progressive change of conventional plastics, providing added value to little explored by-products.MINCIENCIAS por la financiación del proyecto “Valorisation of waste from Coffee supply chain in Colombia and UK to develop novel products” con CTO No. 543-2020 de la convocatoria Institutional Links – Newton Fund – 2019 a través del Fondo Nacional de Financiamiento para la Ciencia, la Tecnología y la Innovación “FRANCISCO JOSÉ DE CALDAS”.MaestríaMagíster en Ingeniería - Ingeniería QuímicaBioprocesos agroindustrialesxvii, 103 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ingeniería - Maestría en Ingeniería - Ingeniería QuímicaFacultad de IngenieríaBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::668 - Tecnología de otros productos orgánicosPoliuronidosHidrólisisMucilagospolyuronideshydrolysismucilagesMucílago y pulpaPectinaHidrólisis ácidaCelulosa bacterianaExtracto de borra de caféGrado de esterificaciónBiodegradabilidadMucilage and pulpPectinAcid hydrolysisBacterial celluloseSpent coffee grounds extractDegree of esterificationBiodegradabilityDesarrollo de películas biodegradables a base de pectinas extraídas de los subproductos del beneficio del café por hidrólisis ácidaDevelopment of biodegradable films based on pectins extracted from coffee processing by-products by acid hydrolysisTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAdilah, A. 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Carbohydrate Polymers, 258, 117662. https://doi.org/10.1016/j.carbpol.2021.117662Ministerio de CienciasBibliotecariosEstudiantesInvestigadoresMaestrosMedios de comunicaciónProveedores de ayuda financiera para estudiantesPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/83227/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1124857659.2022.pdf1124857659.2022.pdfTesis de Maestría en Ingeniería - Ingeniería Químicaapplication/pdf4589070https://repositorio.unal.edu.co/bitstream/unal/83227/2/1124857659.2022.pdf90f59e70c49d135d83139507fca56dfaMD52THUMBNAIL1124857659.2022.pdf.jpg1124857659.2022.pdf.jpgGenerated Thumbnailimage/jpeg6873https://repositorio.unal.edu.co/bitstream/unal/83227/3/1124857659.2022.pdf.jpg77fd0e4f95ab5aa13bbcde72cfa30fcbMD53unal/83227oai:repositorio.unal.edu.co:unal/832272024-08-17 00:01:20.003Repositorio Institucional Universidad Nacional de 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