<?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>S2477-91052019000100012</article-id>
<article-id pub-id-type="doi">10.47187/perf.v2i22.49</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[OBTENCIÓN DE PRODUCTOS FRUTÍCOLAS DESHIDRATADOS; TOMATE DE ÁRBOL (CYPOMANDRA BETACEA L) Y GUAYABA (PSIDIUM GUAJABA L), MEDIANTE EL EMPLEO DE UN SECADOR SOLAR CON COLECTOR PLANO.]]></article-title>
<article-title xml:lang="en"><![CDATA[Obtaining dehydrated fruit products; tomato tree (Cypomandra betacea L) and Guava (Psidium guajaba L), using a solar dryer with flat collector.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Enríquez]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Estatal Amazónica Departamento de Ciencias de la Tierra ]]></institution>
<addr-line><![CDATA[Puyo ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>2</volume>
<numero>22</numero>
<fpage>12</fpage>
<lpage>19</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S2477-91052019000100012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S2477-91052019000100012&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S2477-91052019000100012&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente trabajo pretende obtener tomate de árbol (Cyphomandra betacea L) y guayaba (Psidium guajaba L) deshidratados a través de la utilización de técnicas de deshidratación combinadas, por osmosis y secado. Mediante la utilización de un deshidratador con un colector plano, se seca la fruta en una etapa de madurez óptima y a condiciones variables se obtiene un producto de buena apariencia. A tal fin que interviene una osmo - deshidratación con sacarosa al 50 % y la deshidratación solar permite alcanzar el objetivo primordial de mejorar la calidad, por lo tanto, las propiedades se conservarían más cercanas a las del producto fresco, al mismo tiempo se establece parámetros de operación y estándares de secado. En la investigación se aplica un diseño bifactorial donde A es el tiempo de deshidratado (4, 5, 6 días) y B es el volumen de la fruta expuesta al deshidratador solar (2 y 4 kg) existiendo 3 repeticiones con lo que se obtiene un total de 18 tratamientos por cada fruta estudiada. Las respuestas experimentales analizadas son: contenido de proteína, fibra, sólidos, cenizas y humedad de la fruta deshidratada. Los resultados estadísticos muestran que el mejor tratamiento para el tomate de árbol es A2B2 (5 días 4 kg) y para la guayaba A1B1 (4dias y 2 kg). La evaluación sensorial se basó en la aceptabilidad que los catadores evalúan a los 2 tratamientos como aceptables.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The present work aims to obtain dehydrated tomato tree (Cyphomandra betacea L) and guava (Psidium guajaba L) with combined dehydration techniques, by using a dehydrator with a flat collector, the fruit is dried, at a stage of optimum maturity and at variable conditions a product of good appearance is obtained. To such end that an osmo - dehydration with 50% sucrose intervenes and the solar dehydration allows to achieve the primary objective of improving the quality, therefore, the properties would be kept closer to those of the fresh product, at the same time parameters are established of operation and drying standards. In the research, a two-factor design is applied where A is the time of dehydration (4, 5, 6 days) and B is the volume of the fruit exposed to the solar dehydrator (2 and 4 kg), there being three repetitions with which 18 treatments for each fruit studied. The experimental responses analyzed are protein content, fiber, solids, ash and humidity of the dehydrated fruit. The statistical results show that the best treatment for the tree tomato is A2B2 (5 days 4 kg) and for the guava A1B1 (4 days and 2 kg). The sensory evaluation was based on the acceptability that the assessors evaluate to the 2 treatments as acceptable.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Tomate de árbol]]></kwd>
<kwd lng="es"><![CDATA[Guayaba]]></kwd>
<kwd lng="es"><![CDATA[deshidratación solar]]></kwd>
<kwd lng="es"><![CDATA[osmosis]]></kwd>
<kwd lng="es"><![CDATA[fibra]]></kwd>
<kwd lng="es"><![CDATA[cenizas]]></kwd>
<kwd lng="en"><![CDATA[Tree tomato]]></kwd>
<kwd lng="en"><![CDATA[guava]]></kwd>
<kwd lng="en"><![CDATA[solar dehydration]]></kwd>
<kwd lng="en"><![CDATA[osmosis]]></kwd>
<kwd lng="en"><![CDATA[fiber]]></kwd>
<kwd lng="en"><![CDATA[ash]]></kwd>
</kwd-group>
</article-meta>
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