<?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>2007-7858</journal-id>
<journal-title><![CDATA[CienciaUAT]]></journal-title>
<abbrev-journal-title><![CDATA[CienciaUAT]]></abbrev-journal-title>
<issn>2007-7858</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Tamaulipas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-78582016000100052</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Modelación matemática de las cinéticas de hidratación a diferentes temperaturas de cuatro variedades de frijol (Phaseolus vulgaris L) producidas en México]]></article-title>
<article-title xml:lang="en"><![CDATA[Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulloa]]></surname>
<given-names><![CDATA[José Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosas-Ulloa]]></surname>
<given-names><![CDATA[Petra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Ramírez]]></surname>
<given-names><![CDATA[José Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulloa-Rangel]]></surname>
<given-names><![CDATA[Blanca Estela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nayarit Centro de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Compostela Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Nayarit Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas ]]></institution>
<addr-line><![CDATA[ Nayarit]]></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>10</volume>
<numero>2</numero>
<fpage>52</fpage>
<lpage>62</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-78582016000100052&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-78582016000100052&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-78582016000100052&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La absorción de agua en las leguminosas durante el remojo afecta las subsecuentes opera ciones de procesamiento y la calidad de producto final. Por ello, el modelado de transferencia de agua en las semillas durante el remojo resulta importante. En este trabajo se estudiaron las cinéticas de absorción de agua en frijol (Phaseolus vulgaris L), de las variedades Azufrado, Peruano bola, Mayacoba y Canario, a tres temperaturas (25 °C, 40 °C y 55 °C), a través de los modelos de Peleg y Sigmoidal. El tiempo para lograr el contenido de humedad de equilibrio dependió de la variedad de frijol y la temperatura de remojo, el cual puede reducirse desde un 45.5 % (Peruano bola), hasta un 60.9 % (Canario), elevando la temperatura de remojo de 25 °C a 55 °C. De acuerdo a los indicadores estadísticos de coeficiente de determinación, raíz cuadrada del error medio y chi-cuadrada, el modelo con mejor calidad de ajuste en la generalidad de las variedades y temperaturas de remojo fue el de Peleg. Los valores de k del modelo de Peleg para las distintas variedades de frijol estudiadas contra el recíproco de la temperatura se ajustaron adecuadamente a la ecuación de Arrhernius (R1 = 0.9190 - 0.9980). La energía de activación para la hidratación varió de 18.41 kJ / mol-1 a 50.18 kJ / mol-1, según la variedad de frijol. Los resultados obtenidos podrían ser útiles futuros trabajos para el desarrollo de productos, propiedades de alimentos y diseño de procesos de la industria del procesamiento de frijol.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean varieties at three temperatures (25 °C, 40 °C and 55 °C) were studied. The time to achieve the equilibrium moisture content depended on bean variety and soaking temperature, which could be reduced from 45.5 % (Peruano bola) to 60.9 % (Canario) increasing the soaking temperature from 25 °C to 55 °C. According to the statistical indicators of determination coe fficient, root mean square error, and chi-square, the model with the best fit in the generality of the bean varieties and soaking temperatures was the Peleg's model. The k1 values of Peleg's model for the studied bean varieties versus the reciprocal of the temperature were fitted to the Arrhenius equation (R2 = 0.9190 - 0.9980). The values of activation energy for hydration ranged from 18.41 kJ / mol-1 to 50.18 kJ / mol-1 depending on bean variety. The obtained results in this study could be useful for further research on product development, food properties and process design of the bean processing industry.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[frijol]]></kwd>
<kwd lng="es"><![CDATA[cinéticas de hidratación]]></kwd>
<kwd lng="es"><![CDATA[modelación matemática]]></kwd>
<kwd lng="es"><![CDATA[modelo de Peleg]]></kwd>
<kwd lng="en"><![CDATA[bean]]></kwd>
<kwd lng="en"><![CDATA[hydration kinetics]]></kwd>
<kwd lng="en"><![CDATA[mathematical modeling]]></kwd>
<kwd lng="en"><![CDATA[Peleg's model]]></kwd>
</kwd-group>
</article-meta>
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