<?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>S0121-40042018000100037</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.25n1a05</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[INFLUENCE OF SPRAY DRYING PROCESS ON THE QUALITY OF AVOCADO POWDER: A FUNCTIONAL FOOD WITH GREAT INDUSTRIAL POTENTIAL]]></article-title>
<article-title xml:lang="es"><![CDATA[INFLUENCIA DEL PROCESO DE SECADO POR ASPERSIÓN EN LA CALIDAD DEL POLVO DE AGUACATE: UN ALIMENTO FUNCIONAL CON GRAN POTENCIAL INDUSTRIAL]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MARULANDA]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[RUIZ-RUIZ]]></surname>
<given-names><![CDATA[Marilza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CORTES-RODRÍGUEZ]]></surname>
<given-names><![CDATA[Misael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<fpage>37</fpage>
<lpage>48</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042018000100037&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042018000100037&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042018000100037&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background:  Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products. Therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns, while spray drying is an alternative conservation for avocado, a highly perishable fruit.  Objectives:  the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing.  Methods: an experimental design "Optimal" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160°C), (C) outlet air temperature (80-90°C) and (D) atomizer disk speed (20000-26000 rpm).  Results:  The response variables where statistically significant differences (p&lt;0.05) were found including: moisture, water activity, solubility, color coordinates (L*, a*, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160°C (C) 84°C and (D) 26000 rpm.  Conclusions: The experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes: Colombia es el quinto productor de aguacate y su cadena de agronegocios no cuenta con productos diversificados de valor agregado. Por lo tanto, a nivel gubernamental, se han promovido políticas de internacionalización dirigidas a abrir nuevos mercados e innovación con tecnología mejorada y con patrones en el consumo de alimentos, mientras que el secado por aspersión es una alternativa de conservación del aguacate, una fruta altamente perecedera.  Objetivos:  el objetivo de este estudio fue optimizar el proceso de secado por atomización para obtener polvo de aguacate Hass con mejores propiedades fisicoquímicas y de procesamiento.  Métodos:  se utilizó un diseño experimental "optimización" en la metodología de superficie de respuesta basado en cuatro factores: (A) concentración de maltodextrina (MD) (2,81 a 11,25% p/p), (B) temperatura del aire de entrada (140-160°C), (C) temperatura del aire de salida (80-90°C) y (D) velocidad del disco del atomizador (20000-26000 rpm).  Resultados: las variables de respuesta donde se encontraron diferencias estadísticamente significativas (p&lt;0,05) incluyen: humedad, actividad del agua, solubilidad, coordenadas de color (L *, a *, b *), higroscopicidad, humectabilidad, extracción de aceite y formación de depósitos frente a los factores estudiados. Los factores de valor optimizados fueron: (A) 6.93% (B) 160°C (C) 84°C y (D) 26000 rpm.  Conclusiones: La optimización del proceso experimental se presenta como una herramienta efectiva para los agronegocios, que mejora la calidad del producto en términos de los factores que lo afectan, y en el caso del aguacate, permite el desarrollo de nuevos productos de valor agregado, con posibles usos en la industria alimentaria, farmacéutica, cosmecéutica, entre otras.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Persea americana]]></kwd>
<kwd lng="en"><![CDATA[dried foods]]></kwd>
<kwd lng="en"><![CDATA[food processing]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[powder for food preparation.]]></kwd>
<kwd lng="es"><![CDATA[Persea americana]]></kwd>
<kwd lng="es"><![CDATA[alimentos secos]]></kwd>
<kwd lng="es"><![CDATA[procesamiento de alimentos]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="es"><![CDATA[polvos para preparar alimentos.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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