<?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>S0121-40042023000200002</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v30n2a351025</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Analysis of drying kinetic of brewer &#769;s spent grains: effect of the temperature on the physical properties and the content of bioactive compounds]]></article-title>
<article-title xml:lang="es"><![CDATA[Análisis de la cinética de secado del bagazo residual de malta: efecto de la temperatura sobre las propiedades físicas y el contenido de compuestos bioactivos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[E. Gomez]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaramillo]]></surname>
<given-names><![CDATA[C. Medina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cordoba]]></surname>
<given-names><![CDATA[A. Lopez]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Buenos Aires  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Pedagógica y Tecnológica de Colombia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Compañía Magia Artesanal S.A.S.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<volume>30</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042023000200002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042023000200002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042023000200002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Brewer´s spent grain (BSG) is a biomass by-product generated in large volumes during industrial beer production. BSG has become a growing environmental problem, as most breweries discard it inappropriately, negatively impacting the environment. Alternatives for the exploitation of this by-product have consisted of elaborating food supplements for farm animals, obtaining biofuels, developing adsorbents, and obtaining substances for the food industry. However, the high moisture content in BSG (approximately 70%), poses a significant challenge in exploring various reuse alternatives. Therefore, the implementation of a pre-drying process becomes essential.  Objective:  This study aimed to analyze the BSG drying kinetics at different temperatures and the effect of the drying temperature on the physical properties and the content of bioactive compounds.  Methods:  BSG samples were dried at different temperatures (50, 60, 70, 80, 90, and 105°C) and analyzed for their moisture ratio, water activity, total polyphenol content (TPC), and DPPH (1,1-diphenyl-2-picrylhydrazil) radical scavenging activity. Also, four kinetics models were fitted to the drying data.  Results:  It was determined that the effective diffusivity was between 5.23x10-10 (m2/s) and 2.49x10-09 (m2/s), and the value of the activation energy was 28.05 kJ/mol. In addition, it was found that the content of phenolic compounds (1.27±0.120 mg gallic acid equivalents /g) and the DPPH radical scavenging activity (0.21±0.015 mg gallic acid equivalents /g) were not significantly affected by the variation in the drying temperatures studied.  Conclusions:  From an operational point of view, the most suitable temperature for the drying process of BSG was 105°C since it would allow to reach shorter drying times, and the TPC was not affected markedly by the range of temperature studied.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  El Bagazo residual de malta (BSG por sus siglas en inglés) es un subproducto biomásico generado en grandes volúmenes durante la producción industrial de cerveza. El BSG se ha convertido en un creciente problema para el medio ambiente, debido a que la mayoría de las cervecerías descartan inapropiadamente este residuo generando un impacto negativo al ambiente. Las alternativas para el aprovechamiento de este subproducto han consistido especialmente en la elaboración de suplementos alimenticios para animales de granja, obtención de biocombustibles, desarrollo de adsorbentes y obtención de productos para la industria alimentaria. Sin embargo, el alto contenido de humedad (~70%) del BSG representa un reto para el desarrollo de diferentes alternativas de reutilización, por lo que se hace necesario un proceso de secado previo.  Objetivos:  En este estudio se analizó la cinética de secado del BSG a diferentes temperaturas y el efecto de la temperatura de secado sobre sus propiedades físicas y contenido de compuestos bioactivos.  Métodos:  Las muestras de BSG fueron secadas a diferentes temperaturas (50, 60, 70, 80, 90 y 105°C) y analizadas en términos de razón de humedad, actividad acuosa, contenido de polifenoles totales (TPC) y actividad secuestradora del radical DPPH. Además, se ajustaron 4 modelos cinéticos a los datos de secado.  Resultados:  Se determinó que la difusividad efectiva del BSG varió entre 5.23x10-10 (m2/s) y 2.49x10-09 (m2/s). El valor de la energía de activación fue de 28.05 kJ/mol. Además, se encontró que el contenido de compuestos fenólicos (1.27±0.120 mg equivalentes de ácido gálico/g) y la actividad secuestradora del radical DPPH (0.21±0.015 mg equivalentes de ácido gálico/g) no se vieron significativamente afectados por el rango de temperaturas estudiadas.  Conclusiones:  Desde un punto de vista operativo, se determinó que la temperatura de secado más adecuada para el BSG fue de 105°C, debido a que permitió alcanzar tiempos de secado más cortos, y, además, el TPC no se vio significativamente afectado en el rango de temperaturas estudiadas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Brewer´s spent grain]]></kwd>
<kwd lng="en"><![CDATA[dry kinetics]]></kwd>
<kwd lng="en"><![CDATA[diffusion]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[by-products valorization]]></kwd>
<kwd lng="es"><![CDATA[Bagazo residual de malta]]></kwd>
<kwd lng="es"><![CDATA[cinética de secado]]></kwd>
<kwd lng="es"><![CDATA[difusión]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[valorización de subproductos]]></kwd>
</kwd-group>
</article-meta>
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