<?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>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952018000400539</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Optimization of oven drying conditions of banana (Musa spp., AAA Group, cv 'Luvhele' and 'Mabonde') using response surface methodology]]></article-title>
<article-title xml:lang="es"><![CDATA[Optimización de las condiciones de secado de plátano (Musa spp., Grupo AAA, cv. Luvhele y Mabonde) en horno con la metodología de superficie de respuesta]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olusegun-Omolola]]></surname>
<given-names><![CDATA[Adewale]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Obiefuna-Jideani]]></surname>
<given-names><![CDATA[Afam Israel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Francis-Kapila]]></surname>
<given-names><![CDATA[Patrick]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Adaora-Jideani]]></surname>
<given-names><![CDATA[Victoria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Venda School of Agriculture Department of Food Science &amp; Technology]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>South Africa</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Venda School of Agriculture Department of Agricultural &amp; Rural Engineering]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>South Africa</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Cape Peninsula University of Technology  Department of Food Technology]]></institution>
<addr-line><![CDATA[Cape Town ]]></addr-line>
<country>South Africa</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>52</volume>
<numero>4</numero>
<fpage>539</fpage>
<lpage>551</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952018000400539&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952018000400539&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952018000400539&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Luvhele and Mabonde banana varieties are bananas grown in Limpopo province of South Africa and they are rich in nutriments and antioxidants. Optimization of oven drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed according to a central composite rotatable design to explore two sets of variables: oven temperatures (40, 50 and, 60 °C) and drying time (1260, 1080, and 900 min) for Luvhele; (40, 50 and, 60 °C) and (1260, 900, and 600 min) for Mabonde. The color and texture (hardness) data were analyzed using ANOVA and regression analysis. Results indicated that L*, a*, b*, hue angle and hardness varied with drying conditions for the two banana varieties. The hue angle ranged between 63.38-74.70 and 60.14-72.80 in dried slices of the banana varieties, Luvhele and Mabonde. The hardness ranged between 1.15-14.62 N and 1.28-14.29 N. Oven temperature and drying time had significant (p&#8804;0.05) effects on the overall color (hue) and hardness of both varieties. Models obtained for the prediction of overall color (hue) and hardness of dried slices of both banana varieties as a function of the process variables drying temperature and time had no significant (p&gt;0.05) lack of fit test, adequate and acceptable regression values: adjusted R2 between 0.78 and 0.80, coefficient of variance &lt;10 %. The drying temperature of 47.56 °C for 944.87 min were optimum to obtain a quality product desirability of 0.97 to the Luvhele variety. Drying temperature of 40 °C and 646.17 min, with a desirability of 0.83, were predicted as optimum drying conditions to the Mabonde. The result of this study could be used as a standard for oven drying of Luvhele and Mabonde banana varieties.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En la provincia de Limpopo, Sudáfrica, se cultivan las variedades de plátano Luvhele y Mabonde y son ricas en nutrientes y antioxidantes. En este estudio evaluamos la optimización de las condiciones de secado en horno de ambas variedades, con la metodología de superficie de respuesta. La deshidratación se realizó de acuerdo con un diseño giratorio compuesto central para explorar dos conjuntos de variables: temperaturas del horno (40, 50 y 60 °C) y tiempo de secado (1260, 1080 y 900 min) para la variedad Luvhele y para Mabonde (40, 50 y 60 °C y 1260, 900 y 600 min). Los datos de color y textura (dureza) se analizaron con ANDEVA y análisis de regresión. Los resultados indicaron que L*, a*, b*, ángulo de matiz y dureza variaron con las condiciones de secado en ambas variedades. El ángulo de tono osciló entre 63.38 y 74.70 en las rodajas secas de Luvhele y 60.14 y 72.80 en Mabonde; la dureza de las rodajas osciló entre 1.15 y 14.62 N y 1.28 y 14.29 N. La temperatura del horno y el tiempo de secado tuvieron efectos significativos (p&#8804;0.05) en el color general (matiz) y la dureza de ambas variedades. Los modelos obtenidos para la predicción del color general y la dureza de rodajas secas de ambas variedades en función de la temperatura y tiempo de secado no tuvieron ajuste significativo (p&gt;0.05), o valores de regresión adecuados y aceptables: R2 ajustado entre 0.78 y 0.80, con coeficiente de varianza &lt;10 %. El secado a 47.56 °C por 944.87 min fue óptimo para obtener un producto de calidad deseable, de 0.97, de la variedad Luvhele. El secado a 40 °C por 646.17 min se predijo como óptimo, con deseabilidad de 0.83, para Mabonde. El resultado de este estudio podría usarse como un estándar para deshidratar en horno plátano de las variedades Luvhele y Mabonde.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Banana]]></kwd>
<kwd lng="en"><![CDATA[Luvhele]]></kwd>
<kwd lng="en"><![CDATA[Mabonde]]></kwd>
<kwd lng="en"><![CDATA[Oven drying]]></kwd>
<kwd lng="en"><![CDATA[Optimization]]></kwd>
<kwd lng="es"><![CDATA[plátano]]></kwd>
<kwd lng="es"><![CDATA[Luvhele]]></kwd>
<kwd lng="es"><![CDATA[Mabonde]]></kwd>
<kwd lng="es"><![CDATA[secado en horno]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
</kwd-group>
</article-meta>
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<article-title xml:lang=""><![CDATA[Ultrasonic-assisted solvent extraction of carotenoids from rapeseed meal: optimization using response surface methodology]]></article-title>
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