<?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>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662019000100197</article-id>
<article-id pub-id-type="doi">10.15174/au.2019.2188</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estudio de factores que influyen en la producción de piloncillo de caña de azúcar (Saccharum officinarum L.) empleando un diseño de Plackett Burman]]></article-title>
<article-title xml:lang="en"><![CDATA[Study of factors influencing the production of non-centrifugal sugar cane (Saccharum officinarum L.) using a Plackett Burman design]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-González]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñiz-Márquez]]></surname>
<given-names><![CDATA[Diana B.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosa-Hernández]]></surname>
<given-names><![CDATA[Martina de la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar-Zárate]]></surname>
<given-names><![CDATA[Pedro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Luna]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Cathí]]></surname>
<given-names><![CDATA[Heriberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wong-Paz]]></surname>
<given-names><![CDATA[Jorge E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Departamento de Ingenierías ]]></institution>
<addr-line><![CDATA[Cd. Valles S.L.P.]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de San Luis Potosí Laboratorio de Investigación en Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>29</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662019000100197&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662019000100197&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662019000100197&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La caña de azúcar en la Huasteca Potosina (México) es aprovechada para la obtención de azúcar de mesa (sacarosa) y piloncillo, este último se produce en menor medida de manera artesanal, teniendo gran demanda en el mercado regional y nacional desde su introducción como producto edulcorante alterno a la sacarosa. En el presente estudio, se evaluaron los factores importantes en la producción artesanal de piloncillo usando el diseño exploratorio Plackett Burman. En los resultados, la temperatura, pH y concentración de azúcares tuvieron gran influencia sobre el color y la consistencia del producto final. Para elaborar piloncillo que cumpla con las características organolépticas para ser consumido, se recomiendan temperaturas &gt; 100 °C, pH cercanos a 5.8 durante el encalado y periodos cortos de evaporación del jugo para evitar las altas concentraciones de azúcares reductores. El rendimiento máximo de producción obtenido por el método seleccionado fue de 160 g/L ± 10 g/L de jugo de caña utilizado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Sugar cane in the Huasteca Potosina (Mexico) is used to obtain table sugar (sucrose) and non-centrifugal sugar (NCS) (piloncillo) production, which is elaborated the traditional way; however, NCS has been in great demand in both regional and national markets since its introduction as an alternative to sucrose. In the present study, the main factors that influence the artisanal piloncillo production were evaluated by using the Plackett Burman experimental design. In the results, the temperature, pH and sugars concentration parameters had a major influence on the color and consistency of the final product. To obtain piloncillo that meets the organoleptic characteristics for it to be consumed, temperatures &gt;100 °C, pH close to 5.8 during the whitewashing process and short evaporation times of juices are recommended to avoid high concentrations of reducing sugars. Finally, the maximum production yield obtained through the selected method was 160 g/l ± 10 g/l of used cane juice.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Piloncillo]]></kwd>
<kwd lng="es"><![CDATA[sacarosa]]></kwd>
<kwd lng="es"><![CDATA[azúcares]]></kwd>
<kwd lng="en"><![CDATA[Piloncillo]]></kwd>
<kwd lng="en"><![CDATA[sucrose]]></kwd>
<kwd lng="en"><![CDATA[sugars]]></kwd>
</kwd-group>
</article-meta>
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