<?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>1405-7743</journal-id>
<journal-title><![CDATA[Ingeniería, investigación y tecnología]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. invest. y tecnol.]]></abbrev-journal-title>
<issn>1405-7743</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Ingeniería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-77432018000300329</article-id>
<article-id pub-id-type="doi">10.22201/fi.25940732e.2018.19n3.028</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Thin layer drying of Pineapple (Ananas comosus, L.)]]></article-title>
<article-title xml:lang="es"><![CDATA[Secado de piña (Ananas comosus, L.) en capa delgada]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Cerino]]></surname>
<given-names><![CDATA[Ignacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Cruz]]></surname>
<given-names><![CDATA[Lorenzo Irineo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nagle]]></surname>
<given-names><![CDATA[Marcus]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mahayothee]]></surname>
<given-names><![CDATA[Busarakorn]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Müller]]></surname>
<given-names><![CDATA[Joachim]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Chapingo Graduate Agricultural Engineering Program ]]></institution>
<addr-line><![CDATA[Texcoco ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Chapingo Graduate Agricultural Engineering Program ]]></institution>
<addr-line><![CDATA[Texcoco ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Hohenheim University Institute of Agricultural Engineering in the Tropics and Subtropics ]]></institution>
<addr-line><![CDATA[Stuttgart ]]></addr-line>
<country>Germany</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Silpakorn University Faculty of Engineering and Industrial Technology Department of Food Technology]]></institution>
<addr-line><![CDATA[Nakhon Pathom ]]></addr-line>
<country>Thailand</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Hohenheim University Institute of Agricultural Engineering in the Tropics and Subtropics ]]></institution>
<addr-line><![CDATA[Stuttgart ]]></addr-line>
<country>Germany</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2018</year>
</pub-date>
<volume>19</volume>
<numero>3</numero>
<fpage>329</fpage>
<lpage>342</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-77432018000300329&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-77432018000300329&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-77432018000300329&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Pineapple drying kinetics and its best fitting mathematical models were studied. Pineapple slices of 1 cm thickness were dried using a high precision lab-scale dryer developed at Hohenheim University, Germany using a controlled air stream at a specific humidity of 25 gwaterkgair -1 with three temperature levels of 50, 60 and 70°C along with air velocity of 0.5, 1.0 and 1.5 ms-1. The best fitting model of the ten used was the one proposed by Hasibuan and Daud followed by the models of Haghi and Angiz-IV and Sripinyowanich and Noomhorm, correspondingly. Predicted and experimental data matched acceptably. In order to assess the pineapple drying behaviour, the model by Hasibuan and Daud was used to simulate and optimise an efficient pineapple drying operation. After drying pineapple color fades slightly without major quality changes. From 50 to 70°C at 0.5 ms-1 drying time decreased subsequently from 26 to 12 hours; from 50 to 70°C but with an air velocity of 1.0 ms-1 drying time went down from 20 to 10 hours and finally with an air velocity of 1.5 ms-1 and same temperature rise drying time is reduced from 16 to 8 hours. It was not observed any drying constant rate.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Tanto la cinética del secado de piña como sus respectivos modelos matemáticos más apropiados se estudiaron. Un laboratorio secador de alta precisión, desarrollado en la Universidad de Hohenheim, Alemania se utilizó para el secado de rebanadas de piña de 1 cm de grosor usando una corriente controlada de aire de una humedad específica de 25 gaguakgaire -1 a temperaturas de 50, 60 y 70°C y velocidades de 0.5, 1.0 y 1.5 ms-1, respectivamente. En total, diez modelos se estudiaron, de los cuales el propuesto por Hasibuan y Daud obtuvo el mejor ajuste seguido por el modelo sugerido por Haghi y Angiz-IV y por Sripinyowanich y Noomhorm. Las predicciones de los modelos y los datos experimentales se ajustaron de forma aceptable. Tanto para la simulación y optimización de un proceso de secado eficiente se usa el modelo de Hasibuan y Daud para evaluar el comportamiento de la piña. La piña, después del secado, presentó un ligero descoloramiento sin detrimento de la calidad. De 50 a 70°C a 0.5 ms-1, el tiempo de secado disminuyó de 26 a 12 horas; en cambio, de 50 a 70°C a 1.0 ms-1 hubo una disminución de 20 a 10 horas y de 50 a 70°C a 1.5 ms-1 se redujo de 16 a 8 horas. No se observó ninguna tasa constante de secado.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Pineapple]]></kwd>
<kwd lng="en"><![CDATA[thin-layer drying]]></kwd>
<kwd lng="en"><![CDATA[drying models]]></kwd>
<kwd lng="en"><![CDATA[high precision laboratory dryer]]></kwd>
<kwd lng="es"><![CDATA[Piña]]></kwd>
<kwd lng="es"><![CDATA[secado en capa delgada]]></kwd>
<kwd lng="es"><![CDATA[modelos de secado]]></kwd>
<kwd lng="es"><![CDATA[secador de alta precisión a escala de laboratorio]]></kwd>
</kwd-group>
</article-meta>
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