<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-100X</journal-id>
<journal-title><![CDATA[Revista ION]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ion]]></abbrev-journal-title>
<issn>0120-100X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-100X2018000200067</article-id>
<article-id pub-id-type="doi">10.18273/revion.v31n2-2018005</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de las isotermas de sorción de granos y harina de kiwicha (Amaranthus caudatus)]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of sorption isotherms of grains and flour of amaranth (Amaranthus caudatus)]]></article-title>
<article-title xml:lang="pt"><![CDATA[Avaliação das isotermas de sorção de grãos e farinha de amaranto (Amaranthus caudatus)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Choque-Quispe]]></surname>
<given-names><![CDATA[David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ligarda-Samanez]]></surname>
<given-names><![CDATA[Carlos A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos-Pacheco]]></surname>
<given-names><![CDATA[Betsy S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Taipe-Pardo]]></surname>
<given-names><![CDATA[Fredy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peralta-Guevara]]></surname>
<given-names><![CDATA[Diego E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solano Reynoso]]></surname>
<given-names><![CDATA[Aydeé M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional José María Arguedas Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Andahuaylas Apurímac]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica de los Andes  ]]></institution>
<addr-line><![CDATA[Andahuaylas Apurímac]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>31</volume>
<numero>2</numero>
<fpage>67</fpage>
<lpage>81</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-100X2018000200067&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-100X2018000200067&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-100X2018000200067&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo principal fue evaluar las isotermas de sorción de granos y harina de kiwicha (Amaranthus caudatus) de las variedades Oscar Blanco, Noel Vietmeyer y CICA, se utilizó el método estático gravimétrico para intervalos de humedad relativa de 10 a 90% a temperaturas de 18, 20, 25 y 30 °C. Se estudiaron 11 modelos matemáticos y se modelaron a datos experimentales a través de RNL tomando como criterio de convergencia el coeficiente de correlación R 2 y el error medio relativo %E, así el modelo de Adam y Shove presentó mejor ajuste para los granos de kiwicha, mientras que para la harina fue el modelo de Peleg. Asimismo, se observó que la temperatura de almacenamiento influye significativamente (p-value&lt;0,05) en la humedad de equilibrio (X e) de los granos y harina de kiwicha. El calor isostérico de adsorción oscila entre 6,340 a 0,235 KJ/g para humedades de 0,06 a 0,15 g de agua/g m.s. para los granos de la variedad Oscar Blanco, para la variedad Noel Vietmeyer oscila entre 2,556 a 0,518 KJ/g para humedades de 0,04 a 0,12 g de agua/g m.s., y para el grano CICA de 4,645 a 0,176 KJ/g para humedades de 0,06 a 0,14 g de agua/g m.s, en tanto que para la harina de la variedad Oscar Blanco se encuentra entre 32,028 a 1,99 KJ/g para humedades de 0,05 a 0,12 g de agua/g m.s., y para la variedad Noel Vietmeyer de 26,992 a 0,648 KJ/g para humedades de 0,06 a 0,20 g de agua/g m.s.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The main objective was to evaluate the adsorption isotherms of grain and flour amaranth (Amaranthus caudatus) varieties Oscar White, Noel Vietmeyer and CICA, it was used gravimetric method for static intervals relative humidity 10 to 90% at temperatures of were studied 11 mathematical models and they were modeled to experimental data through RNL, taking as a convergence criterion the correlation coefficient R 2 and the average relative error %E, thus the model of Adam and Shove present best fit for grains of amaranth, while the flour was Peleg model. Was also observed that the storage temperature influences significantly (p-value&lt;0.05) in the equilibrium moisture (X e) grain and flour amaranth. The heat isosteric of adsorption oscillates between 6.340 to 0.235 kJ/g for moisture content of 0.06 to 0.15 g/g m.s. for the variety grain Oscar Blanco, for variety Noel Vietmeyer oscillates between 2.556 to 0.518 kJ/g for moisture of 0.04 to 0.12 g/g m.s., and for grain CICA of 4.645 to 0.176 kJ/g for moisture of 0.06 to 0.14 g/g m.s, as for the flour of the variety Oscar Blanco is between 32.028 to 1.99 kJ/g for moisture content of 0.05 to 0.12 g /g m.s, and for variety Noel Vietmeyer of 26.992 to 0.648 kJ/g for moisture of de 0.06 to 0.20 g/g m.s.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O objetivo principal foi avaliar as isotermas de sorção de grãos e farinha de amaranto (Amaranthus caudatus) das variedades Oscar Blanco, Noel Vietmeyer e CICA, utilizou-se o método estático gravimétrico para intervalos de humidade relativa de 10 a 90% a temperaturas de 18, 20, 25 e 30 °C. Estudaram-se 11 modelos matemáticos e modelaram-se a dados experimentais através de RNL tomando como critério de convergência o coeficiente de correlação R 2 e o erro médio relativo %E, assim o modelo de Aldam e Shove apresento melhor ajuste para os grãos de amaranto, enquanto para a farinha foi o modelo de Peleg. Assim mesmo observou-se que a temperatura de armazenamento influi significativamente (p-value&lt;0,05) na humidade de equilíbrio (X e) dos grãos e farinha de amaranto. O calor isostérico de sorção varia entre 6,340 a 0,235 KJ/g para humidades de 0,06 a 0,15 g de água/g m.s. para os grãos da variedade Oscar Blanco, para a variedade Noel Vietmeyer varia entre 2,556 a 0,518 KJ/g para humidades de 0,04 a 0,12 g de água/g m.s., e para o grão CICA de 4,645 a 0,176 KJ/g para humidades de 0,06 a 0,14 g de água/g m.s., enquanto para a farinha da variedade Oscar Blanco encontra-se entre 32,028 a 1,99 KJ/g para humidades de 0,05 a 0,12 g de água/g m.s., e para a variedade Noel Vietmeyer de 26,992 a 0,648 KJ/g para humidades de 0,06 a 0,20 g de água/g m.s.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Kiwicha]]></kwd>
<kwd lng="es"><![CDATA[adsorción]]></kwd>
<kwd lng="es"><![CDATA[humedad de equilibrio (X e)]]></kwd>
<kwd lng="es"><![CDATA[calor isostérico]]></kwd>
<kwd lng="en"><![CDATA[Amaranth]]></kwd>
<kwd lng="en"><![CDATA[adsorption]]></kwd>
<kwd lng="en"><![CDATA[moisture of balance (X e)]]></kwd>
<kwd lng="en"><![CDATA[heat isosteric]]></kwd>
<kwd lng="pt"><![CDATA[Amaranto]]></kwd>
<kwd lng="pt"><![CDATA[adsorção]]></kwd>
<kwd lng="pt"><![CDATA[umidade de equilíbrio (X e)]]></kwd>
<kwd lng="pt"><![CDATA[calor isostérico]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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