<?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>2007-4026</journal-id>
<journal-title><![CDATA[Ingeniería agrícola y biosistemas]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. agric. biosist.]]></abbrev-journal-title>
<issn>2007-4026</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40262020000200115</article-id>
<article-id pub-id-type="doi">10.5154/r.inagbi.2019.12.075</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of microwave drying process on microstructure and thermodynamic properties of nopal cladodes]]></article-title>
<article-title xml:lang="es"><![CDATA[Influencia del proceso de secado por microondas sobre la microestructura y las propiedades termodinámicas de cladodios de nopal]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-de la Cruz]]></surname>
<given-names><![CDATA[Leidy Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-Solares]]></surname>
<given-names><![CDATA[Teodoro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar-Méndez]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra-Ramírez]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Eugenio]]></surname>
<given-names><![CDATA[Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de la Costa Ingeniería en Agroindustrias ]]></institution>
<addr-line><![CDATA[ Oaxaca]]></addr-line>
<country>MÉXICO</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional CICATA ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>12</volume>
<numero>2</numero>
<fpage>115</fpage>
<lpage>130</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40262020000200115&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40262020000200115&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40262020000200115&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: The drying of nopal offers an alternative for their preservation, storage, handling and consumption.  Objective:  The effects of microwave drying on the microstructural characteristics of nopal and their thermodynamic properties at the food-water interface were evaluated.  Methodology:  Nopal cladodes were microwave-dried by applying powers of 75 and 158 kW·kg-1. Microstructure of the samples was evaluated by Scanning Electron Microscope. Adsorption isotherms were determined at temperatures of 10, 20, 30 and 40 °C. Net isosteric heat (qst) was calculated using the Clausius-Clapeyron equation and the Peleg model.  Results:  Samples dehydrated at 75 kW·kg-1 showed greater preservation of their internal and external structure. When applying a higher power (158 kW·kg-1), greater damage was observed in the microstructure of the material. Type III adsorption isotherm curves were obtained according to the Brunauer classification. The qst of the dehydrated nopal was 7.51 kJ·mol-1 for a moisture content of 0.05 kgH2O·kg-1.  Limitations of the study: The results obtained are valid only for microwave drying by applying powers of 75 and 158 kW·kg-1.  Originality: This work proposes the microwave drying of nopal as an alternative method that reduces drying time and allows the preservation of the material&#8217;s structural properties.  Conclusions: The power applied in the microwave drying of nopal had a direct impact on the microstructure of the samples. The use of a power of 75 kW·kg-1 was the best drying condition to preserve the structures constituting the cladodes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: El secado del nopal proporciona una alternativa para su conservación, almacenamiento, manipulación y consumo.  Objetivo:  Evaluar los efectos del secado por microondas sobre las características microestructurales del nopal y sus propiedades termodinámicas en la interfaz alimento-agua.  Metodología:  Los cladodios de nopal se secaron en microondas a 75 y 158 kW·kg-1. La microestructura de las muestras se evaluó mediante microscopía electrónica de barrido. Las isotermas de adsorción se determinaron a 10, 20, 30 y 40 °C. El calor isostérico neto (qst) se calculó con la ecuación de Clausius-Clapeyron y el modelo de Peleg.  Resultados:  En las muestras deshidratadas a 75 kW·kg-1 hubo mayor preservación de estructuras internas y externas. Al aplicar 158 kW·kg-1 se observaron mayores daños en la microestructura del material. Las curvas de isotermas de adsorción del tipo III se obtuvieron conforme a la clasificación de Brunauer. El qst del nopal deshidratado fue de 7.51 kJ·mol-1, para un contenido de humedad de 0.05 kgH2O·kg-1.  Limitaciones del estudio: Los resultados obtenidos son válidos únicamente para secado por microondas aplicando potencias de 75 y 158 kW·kg-1.  Originalidad: Se propone el secado de nopal por microondas como un método alternativo que reduce el tiempo de secado y permite la conservación de las propiedades estructurales del material.  Conclusiones:  La potencia aplicada en el secado de nopal por microondas tuvo un impacto directo sobre la microestructura de las muestras. El uso de 75 kW·kg-1 fue la mejor condición de secado para conservar las estructuras de los cladodios.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[dehydrated nopal]]></kwd>
<kwd lng="en"><![CDATA[microstructural characteristics]]></kwd>
<kwd lng="en"><![CDATA[microscopy]]></kwd>
<kwd lng="en"><![CDATA[adsorption isotherms]]></kwd>
<kwd lng="en"><![CDATA[net isosteric heat]]></kwd>
<kwd lng="es"><![CDATA[nopal deshidratado]]></kwd>
<kwd lng="es"><![CDATA[características microestructurales]]></kwd>
<kwd lng="es"><![CDATA[microscopía]]></kwd>
<kwd lng="es"><![CDATA[isotermas de adsorción]]></kwd>
<kwd lng="es"><![CDATA[calor isostérico neto]]></kwd>
</kwd-group>
</article-meta>
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