<?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>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612018000100102</article-id>
<article-id pub-id-type="doi">10.18684/bsaa.v16n1.628</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[ULTRASONIDO EN EL PROCESAMIENTO (HOMOGENIZACIÓN, EXTRACCIÓN Y SECADO) DE ALIMENTOS]]></article-title>
<article-title xml:lang="en"><![CDATA[ULTRASOUND IN THE PROCESSING (HOMOGENIZATION, EXTRACTION AND DRYING) OF FOODS]]></article-title>
<article-title xml:lang="pt"><![CDATA[ULTRA-SOM DE PROCESSAMENTO (HOMOGENEIZAÇÃO, EXTRACÇÃO E SECAGEM) FOOD]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CAMPO-VERA]]></surname>
<given-names><![CDATA[YESENIA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GÉLVEZ-ORDOÑEZ]]></surname>
<given-names><![CDATA[VÍCTOR M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[AYALA-APONTE]]></surname>
<given-names><![CDATA[ALFREDO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Superior de Educación Rural Facultad de Ingenierías e informática Grupo de investigación en ciencia, tecnología e innovación]]></institution>
<addr-line><![CDATA[Pamplona ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Pamplona Facultad de Ingenierías y Arquitectura Grupo de investigación en Innovaciones Alimentarias]]></institution>
<addr-line><![CDATA[Pamplona ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle Escuela de Ingeniería de Alimentos Grupo de investigación de procesos agroalimentarios y biotecnológicos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>16</volume>
<numero>1</numero>
<fpage>102</fpage>
<lpage>113</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612018000100102&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612018000100102&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612018000100102&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En los últimos años el uso del ultrasonido en el procesamiento de los alimentos se ha incrementado debido a las ventajas que presenta sobre los procesos convencionales por la reducción de tiempos y temperatura, mezclado efectivo, aumento de la transferencia de masa y energía, la reducción de los gradientes térmicos y de concentración, extracción selectiva, una respuesta más rápida al control de procesos de extracción, aumento de la tasa de producción, eliminación de microorganismos y enzimas sin destruir los nutrientes de los alimentos. Además, de considerarse una tecnología limpia, aplicable en las diferentes fases del procesamiento de alimentos como: secado, homogeneización y extracción. El ultrasonido de baja potencia (alta frecuencia) se utiliza para el seguimiento de la composición y propiedades fisicoquímicas de los componentes del alimento y el de alta potencia (baja frecuencia) induce cambios mecánicos, físicos químicos y bioquímicos por acción de la cavitación, que soporta muchas operaciones de procesamiento de alimentos. Esta revisión resume la aplicación del ultrasonido en el procesamiento de homogenización, extracción y secado en alimentos, con el fin de conocer los aspectos generales: definición, mecanismos, efectos; aplicaciones y futuras tendencias de aplicación en la industria alimentaria.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT In recent years the use of ultrasound in the processing of food has increased due to the advantages it presents over conventional processes by reducing time and temperature, effective mixing, increased mass and energy transfer, reduction of the thermal and concentration gradients, selective extraction, a faster response to the control of extraction processes, increase of the production rate, elimination of microorganisms and enzymes without destroying the nutrients of the food. In addition, to be considered a clean technology, applicable in the different phases of food processing such as: drying, homogenization and extraction. Ultrasound of low power (high frequency) is used to monitor the composition and physicochemical properties of food components and high power (low frequency) induces mechanical, physical chemical and biochemical changes by the action of cavitation, which supports Many food processing operations. This review summarizes the application of ultrasound in the processing of homogenization, extraction and drying in food, in order to know the general aspects: definition, mechanisms, effects; applications and future application trends in the food industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Nos últimos anos, o uso de ultra-som no processamento de alimentos aumentou devido às vantagens que apresenta em relação aos processos convencionais, reduzindo o tempo e a temperatura, mistura efetiva, aumento de massa e transferência de energia, reduzindo os gradientes térmicos e de concentração, extração seletiva, uma resposta mais rápida ao controle de processos de extração, aumento da taxa de produção, eliminação de microorganismos e enzimas sem destruir os nutrientes dos alimentos. Além disso, deve ser considerada uma tecnologia limpa, aplicável nas diferentes fases de processamento de alimentos, tais como: secagem, homogeneização e extração. O ultra-som de baixa potência (alta freqüência) é usado para monitorar a composição e as propriedades físico-químicas dos componentes de alimentos e alta potência (baixa freqüência) induz mudanças mecânicas, físicas químicas e bioquímicas pela ação da cavitação, que suporta Muitas operações de processamento de alimentos. Esta revisão resume a aplicação de ultra-som no processamento de homogeneização, extração e secagem em alimentos, a fim de conhecer os aspectos gerais: definição, mecanismos, efeitos; aplicações e futuras tendências de aplicação na indústria de alimentos.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cavitación]]></kwd>
<kwd lng="es"><![CDATA[Conservación]]></kwd>
<kwd lng="es"><![CDATA[Ondas acústicas]]></kwd>
<kwd lng="es"><![CDATA[Tecnología verde]]></kwd>
<kwd lng="en"><![CDATA[Cavitation]]></kwd>
<kwd lng="en"><![CDATA[Conservation]]></kwd>
<kwd lng="en"><![CDATA[Acoustic waves]]></kwd>
<kwd lng="en"><![CDATA[Green technology]]></kwd>
<kwd lng="pt"><![CDATA[Cavitação]]></kwd>
<kwd lng="pt"><![CDATA[Conservação]]></kwd>
<kwd lng="pt"><![CDATA[Ondas sonoras]]></kwd>
<kwd lng="pt"><![CDATA[Tecnologia verde]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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