<?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>1665-3521</journal-id>
<journal-title><![CDATA[Superficies y vacío]]></journal-title>
<abbrev-journal-title><![CDATA[Superf. vacío]]></abbrev-journal-title>
<issn>1665-3521</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Ciencia y Tecnología de Superficies y Materiales A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-35212016000200049</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Elaboración de una botana de nopal obtenida por deshidratación osmótica]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodiles-López]]></surname>
<given-names><![CDATA[J.O.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Manivel-Chávez]]></surname>
<given-names><![CDATA[R.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamora-Vega]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Flores]]></surname>
<given-names><![CDATA[H.E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Michoacana de San Nicolás Hidalgo Facultad de Químico Farmacobiología ]]></institution>
<addr-line><![CDATA[Morelia Mich]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<volume>29</volume>
<numero>2</numero>
<fpage>49</fpage>
<lpage>54</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-35212016000200049&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-35212016000200049&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-35212016000200049&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Se elaboró una botana de nopal mediante deshidratación osmótica. El proceso de deshidratación se llevó a cabo con una relación nopal:jarabe 1:2 y usando sacarosa como agente osmótico. Las piezas de nopal se introdujeron en el jarabe a tres diferentes condiciones de temperatura (40, 60 y 80 °C), tiempos de remojo (6, 8 y 10 h) y una concentración de jarabe de 50, 60 y 80 grados Brix (°Bx), de acuerdo a un diseño experimental Box-Behnken. Las condiciones óptimas de proceso fueron: solución osmótica de 50 °Bx, temperatura de 80 °C y 6 h de inmersión del nopal en la solución osmótica y con una humedad final de 40.3 %. El producto de la deshidratación osmótica fue secado a 62 °C por 3 h en una estufa, y obteniéndose una humedad final de 8.5 % y con una actividad de agua de 0.696.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: A snack from cactus was prepared by osmotic dehydration. The process of osmotic dehydration was performed with a relationship cactus:syrup sucrose 1:2, using sucrose as osmotic agent. Nopal strips were introduced in the syrup at three different temperature conditions (40, 60 and 80 °C), soaking times (6, 8 and 10 h) and three different syrup concentrations of 50, 60 and 80 degrees Brix (°Bx) according to a Box-Behnken experimental design. The optimum process conditions were: osmotic solution of 50 °Bx, temperature of 80 °C and 6 h immersion of cactus in osmotic solution, obtaining the snack with a final moisture content of 40.3 %. The osmotic dehydration product was dried at 62 °C for 3 h in an oven, obtaining a final moisture content of 8.5 % and water activity of 0.696.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[botana]]></kwd>
<kwd lng="es"><![CDATA[nopal]]></kwd>
<kwd lng="es"><![CDATA[deshidratación osmótica]]></kwd>
<kwd lng="es"><![CDATA[secado]]></kwd>
<kwd lng="en"><![CDATA[sweet snack]]></kwd>
<kwd lng="en"><![CDATA[cactus]]></kwd>
<kwd lng="en"><![CDATA[osmotic dehydration]]></kwd>
<kwd lng="en"><![CDATA[drying]]></kwd>
</kwd-group>
</article-meta>
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