{"id":3867,"date":"2015-02-12T18:43:37","date_gmt":"2015-02-12T17:43:37","guid":{"rendered":"https:\/\/aquihayquimica.iqs.edu\/2015\/02\/12\/calor-sin-fuego-y-frio-sin-hielo\/"},"modified":"2019-11-12T16:09:31","modified_gmt":"2019-11-12T15:09:31","slug":"calor-sense-foc-i-fred-sense-gel","status":"publish","type":"post","link":"https:\/\/aquihayquimica.iqs.edu\/ca\/2015\/02\/12\/calor-sense-foc-i-fred-sense-gel\/","title":{"rendered":"Calor sense foc i fred sense gel"},"content":{"rendered":"<p><p class=\"p1\">Des de fa m\u00e9s d\u2019un segle, es desenvolupen,\u00a0en el context de la ind\u00fastria aliment\u00e0ria,\u00a0diferents envasos per posar a\u00a0punt (escalfar o refredar) els aliments que\u00a0contenen, sense la necessitat de foc, de\u00a0gel o d\u2019altres fonts de calor o fred. Aix\u00f2\u00a0permet disposar de menjar calent (o productes\u00a0freds) en situacions d\u2019emerg\u00e8ncia o\u00a0en contextos allunyats de fonts d\u2019energia\u00a0accessibles.<\/p>\n<p class=\"p1\">L\u2019env\u00e0s consisteix en tres cambres independents:\u00a0una per al menjar que es vol\u00a0escalfar i les altres dues contenen els\u00a0productes qu\u00edmics necessaris per a dur a\u00a0terme la reacci\u00f3 qu\u00edmica que produir\u00e0 o\u00a0absorbir\u00e0 la calor necess\u00e0ria per obtenir\u00a0el menjar a la temperatura desitjada. El\u00a0menjar i els productes que permetran\u00a0el seu escalfament estan f\u00edsicament separats\u00a0per una paret met\u00e0l\u00b7lica conductora\u00a0de la calor. Per la seva banda, els reactius\u00a0estan separats per una membrana que es\u00a0perfora en pr\u00e9mer un determinat punt de\u00a0l\u2019env\u00e0s. En accionar l\u2019env\u00e0s, els reactius es\u00a0barregen, produint-se la reacci\u00f3 qu\u00edmica\u00a0i la calor necess\u00e0ria per escalfar l\u2019aliment.\u00a0Si l\u2019env\u00e0s refreda el contingut, el proc\u00e9s\u00a0ser\u00e0 diferent i absorbir\u00e0 calor fent abaixar\u00a0la temperatura de l\u2019aliment.<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Des de fa m\u00e9s d\u2019un segle, es desenvolupen,\u00a0en el context de la ind\u00fastria aliment\u00e0ria,\u00a0diferents envasos per posar a\u00a0punt (escalfar o refredar) els aliments que\u00a0contenen, sense la necessitat de foc, de\u00a0gel o d\u2019altres fonts de calor o fred. Aix\u00f2\u00a0permet disposar de menjar calent (o productes\u00a0freds) en situacions d\u2019emerg\u00e8ncia o\u00a0en contextos allunyats de fonts d\u2019energia\u00a0accessibles. L\u2019env\u00e0s consisteix [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[37],"tags":[],"_links":{"self":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts\/3867"}],"collection":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/comments?post=3867"}],"version-history":[{"count":2,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts\/3867\/revisions"}],"predecessor-version":[{"id":6428,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/posts\/3867\/revisions\/6428"}],"wp:attachment":[{"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/media?parent=3867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/categories?post=3867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aquihayquimica.iqs.edu\/ca\/wp-json\/wp\/v2\/tags?post=3867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}