<?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>0123-3033</journal-id>
<journal-title><![CDATA[Ingeniería y competitividad]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. compet.]]></abbrev-journal-title>
<issn>0123-3033</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad del Valle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-30332023000100005</article-id>
<article-id pub-id-type="doi">10.25100/iyc.v25i1.11970</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Fritura por inmersión al vacío de rodajas de plátano verde con recubrimientos comestibles]]></article-title>
<article-title xml:lang="en"><![CDATA[Vacuum dip frying of green banana slices with edible coatings]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Pantoja]]></surname>
<given-names><![CDATA[Darío Fidel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Castaño]]></surname>
<given-names><![CDATA[Mateo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez-Barreto]]></surname>
<given-names><![CDATA[Cristina Inés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castellanos-Galeano]]></surname>
<given-names><![CDATA[Francisco Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Caldas Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Manizales ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,SENA  ]]></institution>
<addr-line><![CDATA[Palmira Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Caldas Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Manizales ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-30332023000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-30332023000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-30332023000100005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El plátano es uno de los productos más consumidos en el mundo, para el año 2019 se cosecharon 107.941.444 toneladas aproximadamente, producción en la cual Colombia aporta el 2,7%. A nivel nacional, el plátano es consumido en fresco y procesado industrialmente en la elaboración de snacks fritos, con contenidos de grasa de alrededor del 40% con base en su peso; productos catalogados dentro del grupo de alimentos no saludables. El uso combinado de tecnologías novedosas, como el tratamiento con biopelículas y fritura por inmersión al vacío genera una alternativa para producción de snacks con menos contenido de aceite acompañado de parámetros de calidad aceptables y características organolépticas agradables para los consumidores El objetivo del trabajo fue evaluar la fritura al vacío por inmersión de rodajas de plátano verde (con ºBrix de 4,9±0,7) recubiertas con goma guar (1,4% p/v) en distintas condiciones de proceso bajo el análisis de superficie de respuesta utilizando como metodología el diseño central compuesto rotable, considerando la presión (30-62) kPa, tiempo (180-360) s y temperatura (43-73) ºC. El óptimo alcanzado para minimizar el contenido de aceite fue: presión de 73kPa tiempo de 341 s y fuerza impulsora 43°C. Los resultados obtenidos como óptimo estadístico en el análisis sensorial del snack recubierto señalaron una aceptabilidad del 55% del producto obtenido.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Banana is one of the most consumed products in the world, for the year 2019 approximately 107,941,444 tons were harvested, production in which Colombia contributes 2.7%. At the national level, the banana is consumed fresh and industrially processed in the preparation of fried snacks, with fat content of around 40% based on its weight; products cataloged within the group of unhealthy foods. The combined use of novel technologies, such as treatment with biofilms and vacuum immersion frying generates an alternative to produce snacks with less oil content accompanied by acceptable quality parameters and pleasant organoleptic characteristics for consumers. immersion vacuum frying of green banana slices (with ºBrix of 4.9 ± 0.7) coated with guar gum (1.4% w / v) in different process conditions under the response surface analysis using the design methodology rotatable composite center, considering pressure (30-62) kPa, time (180-360) s and temperature (43-73) ºC. The optimum reached to minimize the oil content was pressure of 73 kPa, time of 341 s and driving force 43 ° C. The results obtained as statistically optimal in the sensory analysis of the coated snack, indicated an acceptability of 55% of the product obtained.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Agroindustry]]></kwd>
<kwd lng="en"><![CDATA[Dominico hartón]]></kwd>
<kwd lng="en"><![CDATA[Guar gum]]></kwd>
<kwd lng="en"><![CDATA[Response surface]]></kwd>
<kwd lng="en"><![CDATA[Oil content]]></kwd>
<kwd lng="es"><![CDATA[Agroindustria]]></kwd>
<kwd lng="es"><![CDATA[Dominico hartón]]></kwd>
<kwd lng="es"><![CDATA[Goma guar]]></kwd>
<kwd lng="es"><![CDATA[Superficie de respuesta]]></kwd>
<kwd lng="es"><![CDATA[Contenido de aceite]]></kwd>
</kwd-group>
</article-meta>
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