{"id":23591,"date":"2020-08-27T12:22:21","date_gmt":"2020-08-27T10:22:21","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?page_id=23591"},"modified":"2020-08-27T12:22:21","modified_gmt":"2020-08-27T10:22:21","slug":"borrador","status":"publish","type":"page","link":"https:\/\/www.hiperbaric.com\/es\/tecnologia-hpp\/recursos-hpp\/webinars\/borrador\/","title":{"rendered":"Borrador"},"content":{"rendered":"\r\n<p>El <strong>procesado por altas presiones o tecnolog\u00eda HPP (High Pressure Processing)<\/strong> ha sido fundamental para el desarrollo de la industria del aguacate. HPP es la principal t\u00e9cnica de conservaci\u00f3n de alimentos no t\u00e9rmica que utiliza agua a temperatura ambiente (4-25 \u00b0C) para generar niveles de presi\u00f3n de hasta 6000 bar (87.000 psi \/ 600 MPa) sobre productos previamente envasados. Para los productos a base de aguacate, el procesado por altas presiones provee el delicado balance entre calidad, nutrici\u00f3n, inocuidad y conveniencia, cumpliendo con las altas expectativas de los consumidores y procesadores de aguacate que exigen etiqueta limpia, y cumpliendo con los est\u00e1ndares de regulaci\u00f3n alimentaria m\u00e1s estrictos.<\/p>\r\n<p><strong>En este webinar aprender\u00e1s sobre:<br \/><\/strong><br \/>\u2022 Beneficios de la tecnolog\u00eda HPP para productos de aguacate<br \/>\u2022 Efectos HPP para el procesado de aguacate: control de microorganismos, mayor vida \u00fatil y m\u00e1xima calidad sensorial<br \/>\u2022 Panorama de la industria del procesado de aguacate<br \/>\u2022 Caso de \u00e9xito de Go Verden, en el procesado de guacamole HPP<\/p>\r\n<p>Idioma: espa\u00f1ol <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/..\/..\/wp-content\/uploads\/2020\/08\/espana-150x150.png\" alt=\"\" width=\"39\" height=\"39\" \/><\/p>\r\n<h3>Reg\u00edstrate gratis<\/h3>\r\n<p>Recibir\u00e1s el webinar directamente en tu email\u00a0<\/p>\r\n<p><iframe loading=\"lazy\" src=\"https:\/\/go.pardot.com\/l\/881883\/2020-07-31\/3ny?Language=Spanish&amp;Sector=Avocado%20products&amp;PDF_file=Flyer%20productos%20de%20aguacate&amp;Business%20line=HPP\" width=\"100%\" height=\"500\" frameborder=\"0\"><\/iframe><\/p>\r\n<h3>Ponentes<\/h3>\r\n<p><img loading=\"lazy\" decoding=\"async\" title=\"carol\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/carol.png\" alt=\"carol\" width=\"508\" height=\"506\" \/><\/p>\r\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2019\/06\/logo_Hiperbaric_RGB-small-300x86.jpg\" alt=\"\" width=\"276\" height=\"79\" \/><\/p>\r\n<p><img loading=\"lazy\" decoding=\"async\" title=\"david r\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/david-r.png\" alt=\"david r\" width=\"463\" height=\"456\" \/><\/p>\r\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2019\/06\/logo_Hiperbaric_RGB-small-300x86.jpg\" alt=\"\" width=\"276\" height=\"79\" \/><\/p>\r\n<p>Profesor David Rodr\u00edguez L\u00e1zaro, experto en HPP y Seguridad Alimentaria<\/p>\r\n<p><img loading=\"lazy\" decoding=\"async\" title=\"jaume\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/08\/jaume.png\" alt=\"jaume\" width=\"452\" height=\"452\" \/><\/p>\r\n<p>Profesor David Rodr\u00edguez L\u00e1zaro, experto en HPP y Seguridad Alimentaria<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>El procesado por altas presiones o tecnolog\u00eda HPP (High Pressure Processing) ha sido fundamental para el desarrollo de la industria del aguacate. HPP es la principal t\u00e9cnica de conservaci\u00f3n de alimentos no t\u00e9rmica que utiliza agua a temperatura ambiente (4-25 \u00b0C) para generar niveles de presi\u00f3n de hasta 6000 bar (87.000 psi \/ 600 MPa)&#8230;<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":20866,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-23591","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Borrador - Hiperbaric<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/es\/tecnologia-hpp\/recursos-hpp\/webinars\/borrador\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Borrador - Hiperbaric\" \/>\n<meta property=\"og:description\" content=\"El procesado por altas presiones o tecnolog\u00eda HPP (High Pressure Processing) ha sido fundamental para el desarrollo de la industria del aguacate. 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