<?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>2477-9105</journal-id>
<journal-title><![CDATA[Perfiles]]></journal-title>
<abbrev-journal-title><![CDATA[Perfiles]]></abbrev-journal-title>
<issn>2477-9105</issn>
<publisher>
<publisher-name><![CDATA[Escuela Superior Politécnica de Chimborazo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2477-91052018000100006</article-id>
<article-id pub-id-type="doi">10.47187/perf.v2i20.26</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[ESTUDIO DE LA CINÉTICA DE DETERIORO DE PATACONES PREFRITOS CONGELADOS COMO ALIMENTO DERIVADO DEL PLÁTANO VERDE (MUSA PARADISIACA)]]></article-title>
<article-title xml:lang="en"><![CDATA[STUDY OF THE KINETICS OF DETERIORATION OF FROZEN PRE-FRIED PATACONES AS A FOOD DERIVED FROM GREEN PLANTAIN (MUSA PARADISIACA)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz Shugulí]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Patiño Vidal]]></surname>
<given-names><![CDATA[Cristian]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz Jácome]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad De Santiago De Chile Departamento De Ingeniería Química ]]></institution>
<addr-line><![CDATA[Santiago ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Escuela Superior Politécnica de Chimborazo Facultad de Recursos Naturales ]]></institution>
<addr-line><![CDATA[Riobamba ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>2</volume>
<numero>20</numero>
<fpage>6</fpage>
<lpage>12</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S2477-91052018000100006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S2477-91052018000100006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S2477-91052018000100006&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El patacón es un producto elaborado a base de plátano verde y es uno de los alimentos más consumidos por países productores de plátano. industrialmente, este podría constituir un alimento innovador de exportación, pero la producción y parámetros importantes de su vida útil no han sido estudiados. En este contexto, el objetivo del presente trabajo fue estudiar la cinética de algunos parámetros más importantes de conservación de patacones prefritos y congelados. para esto, se realizó un estudio de vida útil acelerada a tres temperaturas de almacenamiento: 5 °c, 20 °c y 30 °c. se determinó el cambio en el brillo y color de los patacones a través un sistema de visión computacional y la pérdida de peso mediante método gravimétrico. El brillo (l*) siguió una cinética de primer orden y fue ligeramente dependiente de la temperatura de almacenamiento mientras que el cambio de color (&#916;E2000) y el porcentaje de pérdida de peso siguieron una cinética de orden cero, siendo el color el parámetro más susceptible a la temperatura de almacenamiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Flat green banana chip &#8220;patacón&#8221; is a green banana based food and it is one of the most consumed products by banana producing countries. Industrially, this is an innovative exporting product for these countries but the production and important parameters of its shelf-life has not been studied. In this context, the aim of this work was study the kinetics of some of the most important parameters of conservation in pre-fried and frozen patacones. For this, an accelerated shelf-life study was carried out at three different storage temperatures: 5 °c, 20 °c and 30 °c. changes in lightness and color were measured by a computer vision system and a gravimetric method was used to calculate the weight loss percentage. Lightness (L*) followed a first order kinetics order and was lightly dependent of storage temperature while color change (&#916;E2000) and weight loss percentage followed a zero order kinetics, being color the most susceptible parameter to storage temperature.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cinética]]></kwd>
<kwd lng="es"><![CDATA[patacones prefritos]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[pérdida de peso]]></kwd>
<kwd lng="en"><![CDATA[kinetics]]></kwd>
<kwd lng="en"><![CDATA[prefried patacones]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[loss of weight]]></kwd>
</kwd-group>
</article-meta>
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