<?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>0123-921X</journal-id>
<journal-title><![CDATA[Tecnura]]></journal-title>
<abbrev-journal-title><![CDATA[Tecnura]]></abbrev-journal-title>
<issn>0123-921X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Distrital Francisco José de Caldas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-921X2023000300031</article-id>
<article-id pub-id-type="doi">10.14483/22487638.18879</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Optimization of the Frying Process by Immersion in Obtaining &#8220;Malus Domestica&#8221; Apple Snacks]]></article-title>
<article-title xml:lang="es"><![CDATA[Optimizació e Fritura por Inmersión en la Obtención Snacks de Manzana &#8220;Malus Domestica&#8221;]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta Castano]]></surname>
<given-names><![CDATA[Mateo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chavez Salazar]]></surname>
<given-names><![CDATA[Andres]]></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[,University of Caldas  ]]></institution>
<addr-line><![CDATA[Manizales ]]></addr-line>
<country>colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Caldas  ]]></institution>
<addr-line><![CDATA[Manizales Caldas]]></addr-line>
<country>colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,University of Caldas  ]]></institution>
<addr-line><![CDATA[Manizales Caldas]]></addr-line>
<country>colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<volume>27</volume>
<numero>77</numero>
<fpage>31</fpage>
<lpage>48</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-921X2023000300031&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-921X2023000300031&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-921X2023000300031&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Context: In the world, the average apple production from 2015 to 2019 amounted 84,722,560 tons. During this period, Colombia contributed an average of 3,523 tons to the total production, with the department of Santander emerging as the highest producer in the country. Notably, 100 % of the apples produced in this region were consumed fresh. It is therefore necessary to explore other transformation alternatives, such as producing snacks via deep frying, with the control of operating such variables as: driving force (&#8710;T ), process time (t) and pressure of the system (P ).  Objective: The objective of this work was to evaluate the effect of pressure in the process of obtaining fried apple slices &#8220;Malus domestica&#8221;.  Methodology: Apple slices were subjected to osmotic dehydration (sucrose 45 % and citric acid 1 %) at two temperatures (20°C and 40°C) for 240 minutes. Subsequently, they were subjected to deep frying under control of temperature, immersion time and system pressure. For the experimental design, the response variables evaluated were: color change, moisture content, fat content, and sensory analysis.  Results and conclusion : The optimal conditions found were: &#8710;T = 72,5°C, t = 662,7 s and P = 36,1 kPa, which also represents a certain similarity regarding the treatment of the bestrated sensory sample.  Funding: University of Caldas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Contexto: La producción promedio de manzana en el mundo durante el periodo de 2015 a 2019 fue de 84.722.560 toneladas, producción de la cual Colombia aportó un promedio de 3.523 toneladas, con el departamento de Santander siendo el máximo productor de esta fruta en el país. Dado que el 100 % de las manzanas producidas en esta región son consumidas frescas, resulta necesario explorar otras alternativas de transformación como la producción de snacks via fritura por inmersión, con el control de las variables de operación como: fuerza impulsadora (&#8710;T ), tiempo de proceso (t) y presión del sistema (P ).  Objetivo: El objetivo de este trabajo fue evaluar el efecto de la presión en el proceso de obtención de rodajas fritas de manzana &#8220;Malus domestica&#8221;.  Métodología: Las rodajas de manzana se sometieron a deshidratación osmótica (sacarosa 45 % y ácido cítrico 1 %) a dos temperaturas (20°C y 40°C) durante 240 minutos. Posteriormente, se sometieron a una fritura por inmersión bajo control de temperatura, tiempo de inmersión y presión del sistema. Para el diseño experimental, las variables de respuesta evaluadas fueron: cambio de color, contenido de humedad, contenido de grasa y análisis sensorial.  Resultados y conclusión: Las condiciones óptimas encontradas fueron: &#8710;T = 72,5 °C, t = 662,7 s y P = 36,1 kPa, que además representa cierta similitud sobre el tratamiento de la muestra sensorialmente mejor calificada.  Financiamiento: Universidad de Caldas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[osmotic dehydration]]></kwd>
<kwd lng="en"><![CDATA[driving force]]></kwd>
<kwd lng="en"><![CDATA[pressure]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[fat content]]></kwd>
<kwd lng="en"><![CDATA[moisture content]]></kwd>
<kwd lng="en"><![CDATA[response surface]]></kwd>
<kwd lng="es"><![CDATA[deshidratación osmótica]]></kwd>
<kwd lng="es"><![CDATA[fuerza impulsora]]></kwd>
<kwd lng="es"><![CDATA[presión]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[contenido de grasa]]></kwd>
<kwd lng="es"><![CDATA[contenido de humedad]]></kwd>
<kwd lng="es"><![CDATA[superficie de respuesta]]></kwd>
</kwd-group>
</article-meta>
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