<?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>S1692-35612022000100165</article-id>
<article-id pub-id-type="doi">10.18684/bsaa.v20.n1.2022.1879</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Obtención de &#8220;Snacks&#8221; de piña (Ananas comosus) mediante las técnicas combinadas de Ventana de Refractancia y Fritura con Aire Caliente]]></article-title>
<article-title xml:lang="en"><![CDATA[Obtaining &#8220;Snacks&#8221; of pineapple (Ananas Comosus) by the combined techniques of Refractance Window and Hot Air Frying&#8221;]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GONZÁLEZ-HOYOS]]></surname>
<given-names><![CDATA[LINA-VANESSA;]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ARROYO-RINCÓN]]></surname>
<given-names><![CDATA[ANA-MARÍA;]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[TOBAR-SUAREZ]]></surname>
<given-names><![CDATA[ALEXANDER;]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[POLANÍA-RIVERA]]></surname>
<given-names><![CDATA[ANNA-MARÍA;]]></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 contrib-type="author">
<name>
<surname><![CDATA[DÍAZ-ORTIZ]]></surname>
<given-names><![CDATA[ALBERTO;]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Facultad de Ingeniería Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad del Valle  Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>01</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>01</month>
<year>2022</year>
</pub-date>
<volume>20</volume>
<numero>1</numero>
<fpage>165</fpage>
<lpage>178</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612022000100165&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612022000100165&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612022000100165&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Las técnicas de secado de Ventana de Refractancia (VR) y Fritura con Aire Caliente (AF), permiten obtener snacks de frutas de alta calidad nutricional y fisicoquímica. El propósito de este trabajo fue evaluar las técnicas de secado de WR-AF para obtener &#8220;snacks&#8221; de piña deshidratada. Se emplearon trozos de piña de la variedad MD2 con geometría triangular (40 mm de lado y 4 mm de espesor). En el secado por WR se emplearon tres temperaturas (70, 80 y 90 °C). Para cada temperatura se modeló la cinética de secado mediante cuatro modelos matemáticos (Newton, Page; Wang &amp; Singh, y Midilli). Se determinó: color, en términos de Luminosidad (L*) y cambio total de color (&#916;&#917;), actividad de agua (aw), coeficientes de difusión y energía de activación. Para las muestras secadas en la combinación de las técnicas VR-AF, se determinaron las curvas de secado, L*, &#916;&#917;, aw y vitamina C. En total se realizaron 4 tratamientos en el secado con AF a 100 °C; tres de las cuales fueron muestras tratadas (MT) previamente por WR, y el otro fue muestra no tratada (MNT). Los resultados mostraron que, a mayor temperatura de secado por WR mayor fue el coeficiente de difusión y menor fue el tiempo de secado. Para un contenido de humedad de 9 % (d.b), los tratamientos a 90, 80 y 70 °C requirieron 90, 110 y 130 min de secado, respectivamente. El modelo de Midilli fue el que mejor ajustó las cinéticas de secado. Se observó que las técnicas de VR-AF permitieron obtener menor tiempo de secado, mayor retención de vitamina C y de color respecto a las MNT. Estos resultados indican que la técnica WR-AF es una alternativa viable para producir &#8220;snacks&#8221; de piña en tiempos mas cortos y con mayor conservación de las características de calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Refractance Window (WR) and Hot Air-Frying (HAF) dried techniques, allows to obtain high nutritional and physicochemical quality fruit snacks. The aim of this work consisted on evaluating WR-AF dry techniques to obtain dehydrated pineapple snacks. MD2 variety pineapple pieces were cut into triangular shapes with 40 mm by side and 4 mm in thickness. For WR drying, three temperatures were set (70, 80 and 90 °C). For each one, a dry-out kinetics model was applied adopting 4 math models (Newton, Page; Wang &amp; Singh, and Midilli). Also, color as in Luminosity (L*), total color changes(&#916;&#917; ) water activity (aw), diffusion coefficient, and activation energy were determined. On dried samples under WR-HAF mixed method, drying curves were determined, as well as, L*, &#916;&#917;, aw and vitamin C. In total, four treatments were evaluated in the AF process at 100 °C; three of which were treated samples (TS) under WR, and one sample left untreated (UNTS). Results showed that the higher the drying temperature under WR, the greater the diffusion coefficient and lower the drying time. To reach 9 % (d.b) of humidity, treatments at 90, 80 and 70 °C required 90, 110 and 130 min, respectively. Midilli model adjusted better to drying kinetics. WR-HAF techniques allowed less drying time, higher vitamin C, and color retention compared to UNTS. Results demonstrated that combined WR-HAF is a feasible alternative to obtain pineapple snacks in shorter time while preserving high quality characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Snacks, Piña]]></kwd>
<kwd lng="es"><![CDATA[Cinética]]></kwd>
<kwd lng="es"><![CDATA[Secado]]></kwd>
<kwd lng="es"><![CDATA[Ventana de refractancia]]></kwd>
<kwd lng="es"><![CDATA[Fritura con aire caliente]]></kwd>
<kwd lng="es"><![CDATA[Actividad de agua]]></kwd>
<kwd lng="es"><![CDATA[Color]]></kwd>
<kwd lng="es"><![CDATA[Vitamina C]]></kwd>
<kwd lng="en"><![CDATA[Snacks]]></kwd>
<kwd lng="en"><![CDATA[Pineapple]]></kwd>
<kwd lng="en"><![CDATA[Kinetics]]></kwd>
<kwd lng="en"><![CDATA[Drying]]></kwd>
<kwd lng="en"><![CDATA[Refractance Window]]></kwd>
<kwd lng="en"><![CDATA[Air-Frying]]></kwd>
<kwd lng="en"><![CDATA[Water activity]]></kwd>
<kwd lng="en"><![CDATA[Color]]></kwd>
<kwd lng="en"><![CDATA[Vitamin C]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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