<?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>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042008000100002</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[CINÉTICA DE LOS CAMBIOS DE COLOR EN MANZANA DESHIDRATADA POR AIRE FORTIFICADA CON VITAMIN E]]></article-title>
<article-title xml:lang="en"><![CDATA[KINETIC OF COLOUR CHANGE OF AIR DRIED FORTIFIED APPLES WITH VITAMIN E]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CORTÉS R]]></surname>
<given-names><![CDATA[Misael]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CHIRALT B]]></surname>
<given-names><![CDATA[Amparo]]></given-names>
</name>
<xref ref-type="aff" rid="A02"/>
</contrib>
</contrib-group>
<aff id="A01">
<institution><![CDATA[,Universidad Nacional de Colombia, Sede Medellín Facultad de Ciencias Agropecuarias Departamento de Ingeniería Agrícola y de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="A02">
<institution><![CDATA[,Universidad Politécnica de Valencia Departamento de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>01</month>
<year>2008</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>01</month>
<year>2008</year>
</pub-date>
<volume>15</volume>
<numero>1</numero>
<fpage>8</fpage>
<lpage>16</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042008000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042008000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042008000100002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[La cinética de los cambios de color en manzanas deshidratadas fortificadas con vitamina E, se evalúa a partir de las coordenadas CIE-L*a*b*, tono (h ab*) y croma (Cab*), durante 180 días y temperaturas de almacenamiento de 4, 20 y 30&ordm;C. Debido a translucidez de las muestras, es aplicada la teoría de Kubelka-Munk de dispersión de luz múltiple a los espectros de reflexión, identificando un incremento en la adsorción frente a la dispersión, cuanto mayor es la temperatura y el tiempo de almacenamiento. A 4&ordm;C el color no es un parámetro crítico para el producto, ya que no hay cambios apreciables durante los 180 días, al igual que con el tipo de envasado (atmosférico y al vacío). A 20 y 30&ordm;C ocurren los mayores cambios del color, principalmente en las muestras envasadas al vacío, su evolución define trayectorias diferentes según el envasado y la temperatura con una tendencia hacia los rojos (> a*), de color pálido a oscuro (< L*) y menos puro (< Cab*) debido al pardeamiento. Se aplican modelos cinéticos de órdenes 0, 1 y 2 para describir los cambios de color, siendo el de 2&ordm; orden el que mejor coeficiente de regresión presenta en la mayoría de los parámetros.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[The kinetics of color changes in dehydrated apples fortified with vitamin E is evaluated starting from the CIE-L*a*b * coordinates, tone (h ab*) and chromes (Cab*), during 180 days and storage temperatures of 4, 20 and 30&ordm;C. Due to translucency of samples, the Kubelka-Munk&rsquo;s theory of multiple light dispersion is applied to reflection spectrum, showing an increment in the adsorption compared with dispersion as much as higher is the temperature and storage time. At 4&ordm;C the color is not a critical parameter for the product, since there are not appreciable changes during the 180 days, as well as with packing type (atmospheric and vacuum). At 20 and 30&ordm;C higher changes in color appear, mainly in vacuum packed samples, its evolution defines different trajectories according to packing type and temperature with a tendency to red ones (> a *), from pale to dark color (< L *) and less pure (< Cab*) due to browning. Kinetic models of orders 0. 1 and 2 are applied to describe color changes, being the 2nd order model the one that better coefficient of regression presents in most of parameters.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[manzana]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[pardeamiento]]></kwd>
<kwd lng="es"><![CDATA[vitamina E]]></kwd>
<kwd lng="en"><![CDATA[apples]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[browning]]></kwd>
<kwd lng="en"><![CDATA[vitamin E]]></kwd>
</kwd-group>
</article-meta>
</front><body><![CDATA[  ]]></body><back>
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