<?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>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122019000300167</article-id>
<article-id pub-id-type="doi">10.15446/acag.v68n3.75296</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Optimización del proceso de liofilización y comparación con el secado por convección de estragón ruso (Artemisia dracunculus L.).]]></article-title>
<article-title xml:lang="en"><![CDATA[Optimization of the process of freeze-drying and comparison with convective drying of Russian tarragon (Artemisia dracunculus L.).]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[Juliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés]]></surname>
<given-names><![CDATA[Misael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hincapié]]></surname>
<given-names><![CDATA[Carlos A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Institución universitaria Colegio Mayor de Antioquia Facultad Administración de Empresas Turísticas Tecnología en Gestión de Servicios Gastronómicos]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agrarias Departamento de Ingeniería Agrícola y Alimentos]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Pontificia Bolivariana Facultad de Ingeniería Agroindustrial Grupo de investigaciones Agroindustriales (GRAIN)]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<volume>68</volume>
<numero>3</numero>
<fpage>167</fpage>
<lpage>174</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122019000300167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122019000300167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122019000300167&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La deshidratación es un proceso de conservación que puede afectar negativamente las características nutritivas y organolépticas del producto tratado. El presente estudio se desarrolló en el Laboratorio de control de calidad de los alimentos, en la Universidad Nacional de Colombia, sede Medellín, con el objetivo de optimizar el proceso de liofilización (LIO) de hojas de estragón ruso (Artemisia drancunculus L.) para conservar, de la mejor forma posible, sus características. Se utilizó un liofilizador de bandejas, donde el material vegetal fue enfriado desde 25 °C hasta -40 °C, a una velocidad de 0.22 °C/min. La optimización se realizó utilizando la metodología de superficie de respuesta con un diseño optimal, en función de la variable independiente velocidades de calentamiento de la placa (0.03 - 0.06 °C/min) desde -40 °C hasta 35 °C, manteniendo la temperatura de la placa durante 1 h a 35 °C. Las variables dependientes fueron: contenido de humedad, actividad de agua (aw), actividad antioxidante, color y tiempo de secado. El producto deshidratado a la condición óptima se comparó con el obtenido por secado mediante el método de convección forzada (SC). El tiempo de proceso de Liofilización (LIO) presentó diferencias estadísticamente significativas con respecto al factor velocidad de calentamiento de placa (VCP). La condición óptima de LIO se obtuvo a una VCP de 0.06 °C/min durante 20.8 h. Los productos deshidratados por ambos métodos presentaron diferencias estadísticamente significativas (P &lt; 0.05) en aw, humedad final, DPPH, y color, pero no en el contenido de fenoles totales. Los productos LIO presentaron mejores propiedades que los productos SC, conservando de mejor manera su coloración y su actividad antioxidante con respecto a la planta en fresco.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Drying is a conservation process that may adversely affect the nutritional and organoleptic properties of the product. The present study was developed in the Laboratory of food quality control, at the Universidad Nacional de Colombia, Medellín headquarters. The aim of this work was the experimental optimization of the freeze-drying process (LIO) of the Russian tarragon leaves (Artemisia drancunculus L.) to preserve, in the best possible way, its properties. We used a tray freeze dryer, where the material was frozen from 25 °C to -40 °C, at a speed of 0.22 °C/ min. The optimization was carried out using response surface methodology with an optimal design, as a function of independent variable plate heating rates (0.03 - 0.06 °C/min) from -40 °C to 35 °C, holding the temperature of the plate at 35°C for one hour. The dependent variables were moisture content, water activity (aw), antioxidant activity, color and drying time. The product dried in the optimum condition was compared with another drying by forced convection (SC). The freeze-drying time process presented statistically significant differences with the plate heating speed (VCP). LIO Optimal condition was obtained at a VCP of 0.06 °C/min for 20.8 hours. The dried products with both methods showing showed statistically significant differences in aw, moisture, DPPH, and color, but not in total phenol content. The LIO products showed better properties than SC products, preserving, in a best way, its color and antioxidant activity in comparison to fresh plant.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Aditivos alimentarios]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[condimentos]]></kwd>
<kwd lng="es"><![CDATA[deshidratación]]></kwd>
<kwd lng="es"><![CDATA[plantas aromáticas]]></kwd>
<kwd lng="es"><![CDATA[velocidad de secado]]></kwd>
<kwd lng="es"><![CDATA[liofilización]]></kwd>
<kwd lng="es"><![CDATA[secado por convección forzada]]></kwd>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[aromatic plants]]></kwd>
<kwd lng="en"><![CDATA[condiments]]></kwd>
<kwd lng="en"><![CDATA[drying]]></kwd>
<kwd lng="en"><![CDATA[food additives]]></kwd>
<kwd lng="en"><![CDATA[drying speed]]></kwd>
<kwd lng="en"><![CDATA[lyophilization]]></kwd>
<kwd lng="en"><![CDATA[drying by forced convection]]></kwd>
</kwd-group>
</article-meta>
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