<?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>2664-0902</journal-id>
<journal-title><![CDATA[Alfa Revista de Investigación en Ciencias Agronómicas y Veterinaria]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Inv. Cs. Agro. y Vet.]]></abbrev-journal-title>
<issn>2664-0902</issn>
<publisher>
<publisher-name><![CDATA[CET-BOLIVIA]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2664-09022024000200331</article-id>
<article-id pub-id-type="doi">10.33996/revistaalfa.v8i23.267</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efectos del tiempo de congelación en las características bromatológicas de Arazá (Eugenia stipitata) aplicando modelos matemáticos]]></article-title>
<article-title xml:lang="en"><![CDATA[Effects of freezing time on the bromatological characteristics of Arazá (Eugenia stipitata) applying mathematical models]]></article-title>
<article-title xml:lang="pt"><![CDATA[Efeitos do tempo de congelamento nas características bromatológicas do Arazá (Eugenia stipitata) aplicando modelos matemáticos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Falconí Novillo]]></surname>
<given-names><![CDATA[José Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<volume>8</volume>
<numero>23</numero>
<fpage>331</fpage>
<lpage>343</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2664-09022024000200331&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2664-09022024000200331&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2664-09022024000200331&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El arazá es una fruta que proviene principalmente de la región amazónica del Ecuador la cual posee características sensoriales y nutricionales únicas, destacando el contenido de vitamina C que supera a la naranja en un 37%. Por los que nos trazamos como objetivo evaluar los efectos del tiempo de congelación en las características bromatológicas de Arazá (Eugenia stipitata) aplicando modelos matemáticos. Los frutos cosecharon en la ciudadela Dager, ubicada en la ciudad de Milagro que pertenece a la provincia del Guayas del Ecuador, a los cuales se le determinaron contenido de humedad, proteína y cenizas, se estimaron los parámetros anteriormente mencionados aplicando modelos matemáticos en RStudio; posteriormente se sometió a una temperatura de -18°C y de determinaron la densidad, tiempo de congelación, calor especifico según modelos de Choi y Okos, temperatura final de congelación y análisis de sensibilidad. El fruto con bajo en fibra, ceniza y grasas con 0.4, 0.14 y 0.5 %, respectivamente, mientras que altos el proteína, humedad y carbohidratos (0.51, 91.45 y 7 %), efecto de la temperatura con incrementos de la densidad 2.75 kg/m3, disminuye en 2.17 kJ/kg°C el calor específico, temperatura congelación media de -7.13 °C y que esta es alcanzada a 2.98 horas. En base al análisis de sensibilidad se determinó que a medida que disminuyen los parámetros de temperatura externa, fracción de agua y densidad de la fruta, el tiempo de congelación disminuye y viceversa, ya que a partir de una temperatura externa de 28°C por cada 6,5°C que se reduce el tiempo de congelación disminuye un 3,02%; al tener una fracción de agua de 0,9145 por cada 0,02 unidades que se reduce de este parámetro el tiempo de congelación disminuye un 1%; partiendo de una densidad de 1040,50 Kg/m3 se determinó que por cada 49,5 unidades que disminuye este parámetro el tiempo de congelación se reduce en un 5%.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Araza is a fruit that comes mainly from the Amazon region of Ecuador which has unique sensory and nutritional characteristics, highlighting the vitamin C content that exceeds that of oranges by 37%. Therefore, our objective is to evaluate the effects of freezing time on the bromatological characteristics of Arazá (Eugenia stipitata) by applying mathematical models. The fruits were harvested in the Dager citadel, located in the city of Milagro, which belongs to the Guayas province of Ecuador, for which moisture, protein and ash content were determined. The aforementioned parameters were estimated by applying mathematical models in RStudio; Subsequently, it was subjected to a temperature of -18°C and the density, freezing time, specific heat according to Choi and Okos models, final freezing temperature and sensitivity analysis were determined. The fruit is low in fiber, ash and fat with 0.4, 0.14 and 0.5%, respectively, while high in protein, moisture and carbohydrates (0.51, 91.45 and 7%), effect of temperature with increases in density 2.75 kg/ m3, the specific heat decreases by 2.17 kJ/kg°C, the average freezing temperature is -7.13 °C and this is reached at 2.98 hours. Based on the sensitivity analysis, it was determined that as the parameters of external temperature, water fraction and density of the fruit decrease, the freezing time decreases and vice versa, since from an external temperature of 28°C for each 6.5°C, which reduces the freezing time, decreases by 3.02%; By having a water fraction of 0.9145 for every 0.02 units that is reduced from this parameter, the freezing time decreases by 1%; Starting from a density of 1040.50 Kg/m3, it was determined that for every 49.5 units that this parameter decreases, the freezing time is reduced by 5%.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O Arazá é uma fruta proveniente principalmente da região amazônica do Equador que possui características sensoriais e nutricionais únicas, destacando-se o teor de vitamina C que supera em 37% o da laranja. Portanto, nosso objetivo é avaliar os efeitos do tempo de congelamento nas características bromatológicas do Arazá (Eugenia stipitata) através da aplicação de modelos matemáticos. Os frutos foram colhidos na cidadela de Dager, localizada na cidade de Milagro, pertencente à província de Guayas, no Equador, para os quais foram determinados o teor de umidade, proteína e cinzas.Os parâmetros mencionados foram estimados através da aplicação de modelos matemáticos no RStudio; Posteriormente, foi submetido à temperatura de -18°C e foram determinados a densidade, tempo de congelamento, calor específico segundo modelos de Choi e Okos, temperatura final de congelamento e análise de sensibilidade. A fruta é pobre em fibras, cinzas e gordura com 0,4, 0,14 e 0,5%, respectivamente, enquanto rica em proteínas, umidade e carboidratos (0,51, 91,45 e 7%), efeito da temperatura com aumentos na densidade de 2,75 kg/m3, o calor específico diminui 2,17 kJ/kg°C, a temperatura média de congelamento é de -7,13°C e é alcançada em 2,98 horas. Com base na análise de sensibilidade, determinou-se que à medida que os parâmetros de temperatura externa, fração de água e densidade do fruto diminuem, o tempo de congelamento diminui e vice-versa, pois a partir de uma temperatura externa de 28°C para cada 6,5°C, o que reduz o tempo de congelamento, diminui em 3,02%; Por ter uma fração de água de 0,9145 para cada 0,02 unidades que se reduz deste parâmetro, o tempo de congelamento diminui 1%; Partindo de uma densidade de 1040,50 Kg/m3, determinou-se que a cada 49,5 unidades que este parâmetro diminui, o tempo de congelamento é reduzido em 5%.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Arazá]]></kwd>
<kwd lng="es"><![CDATA[Congelación]]></kwd>
<kwd lng="es"><![CDATA[Modelos matemáticos]]></kwd>
<kwd lng="es"><![CDATA[Análisis de sensibilidad]]></kwd>
<kwd lng="es"><![CDATA[RStudio]]></kwd>
<kwd lng="en"><![CDATA[Araza]]></kwd>
<kwd lng="en"><![CDATA[Freezing]]></kwd>
<kwd lng="en"><![CDATA[Mathematical models]]></kwd>
<kwd lng="en"><![CDATA[Sensitivity Analysis]]></kwd>
<kwd lng="en"><![CDATA[RStudio]]></kwd>
<kwd lng="pt"><![CDATA[Arazá]]></kwd>
<kwd lng="pt"><![CDATA[Congelando]]></kwd>
<kwd lng="pt"><![CDATA[Modelos matemáticos]]></kwd>
<kwd lng="pt"><![CDATA[Análise sensitiva]]></kwd>
<kwd lng="pt"><![CDATA[RStudio]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vargas]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Prado]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Nicolalde]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Casanoves]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Virginio]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Viera]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización y rol de los frutales amazónicos en fincas familiares en las provincias de Sucumbíos y Orellana (Ecuador).]]></article-title>
<source><![CDATA[Corpoica Cienc Tecnol Agropecuaria]]></source>
<year>2018</year>
<volume>19</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>485-99</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Gamboa]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Mendez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Lanari]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Efecto de las condiciones de procesamiento en la concentración de bioactivos y la actividad antioxidante de arazá (Eugenia stipitata) osmo-deshidratada. In CLICAP 2018: Congreso Latinoamericano de Ingeniería y Ciencias Aplicadas]]></source>
<year>2018</year>
<page-range>441-6</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gómez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Zuta]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Capacidad antioxidante y contenido de fenoles en una bebida de Eugenia stipitata edulcorado con Stevia.]]></article-title>
<source><![CDATA[Revista Científica UNTRM: Ciencias Naturales e Ingeniería.]]></source>
<year>2022</year>
<volume>1</volume>
<page-range>29-35</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Falconí]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Valdiviezo]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Predicción del tiempo de liofilización del arazá (Eugenia Stipitata) mediante modelos matemáticos.]]></article-title>
<source><![CDATA[Ecuadorian Science Journal]]></source>
<year>2021</year>
<volume>5</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>89-97</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Anaya-Esparza]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Larios]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Ruvalcaba-Gómez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-Burgos]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Romero-Toledo]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Montalvo-González]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Funcionalización de los recubrimientos a base de quitosano para la conservación postcosecha de frutas y hortalizas. TIP.]]></article-title>
<source><![CDATA[Revista especializada en ciencias químico-biológicas]]></source>
<year>2020</year>
<page-range>1-14</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arias-Giraldo]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Ceballos-Peñaloza]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Mosquera]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de los parámetros del proceso de congelación para la pulpa de Açaí.]]></article-title>
<source><![CDATA[Tecnológicas.]]></source>
<year>2019</year>
<volume>22</volume>
<numero>46</numero>
<issue>46</issue>
<page-range>29-42</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes-Alvarez]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Lanari]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh).]]></article-title>
<source><![CDATA[Food Chemistry Advances]]></source>
<year>2023</year>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Benavides]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Huenufil]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Zarate]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Petit-Breuilh]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<source><![CDATA[Hydrolyzed protein from Lupinus albus (INIA-Boroa variety) for the functional food industry: An example of partnership between farmers and academia. Lwt.]]></source>
<year>2023</year>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cortés-Herrera]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Quirós-Fallas]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Calderón-Calvo]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Cordero-Madrigal]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Granados-Chinchilla]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines.]]></article-title>
<source><![CDATA[Curr Res Food Sci.]]></source>
<year>2021</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>900-9</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="">
<collab>AOAC</collab>
<source><![CDATA[Codex General Method for ash determination. Codex Aliment Comm.]]></source>
<year>2020</year>
<page-range>1-18</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Lanari]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Storage stability of freeze-dried arazá (Eugenia stipitata Mc Vaugh) powders. Implications of carrier type and glass transition. Lwt]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alabi]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Wen]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Transport phenomena and their effect on microstructure of frozen fruits and vegetables.]]></article-title>
<source><![CDATA[Trends Food Sci Technol.]]></source>
<year>2020</year>
<page-range>63-72</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hoang]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Lovatt]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Olatunji]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Carson]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Improved prediction of thermal properties of refrigerated foods.]]></article-title>
<source><![CDATA[J Food Eng.]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dharshini]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Meera]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of popping and milling on physical, chemical, structural, thermal properties and angle of repose of amaranth seed (Amaranthus cruentus L.) and finger millet (Eleusine coracana L. Gaertn) from Udhagamandalam.]]></article-title>
<source><![CDATA[Appl Food Res.]]></source>
<year>2023</year>
<volume>3</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Da Silva]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Silveira]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Ronzoni]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Hermes]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Effect of freezing rate on the quality of frozen strawberries (Fragaria x ananassa). Int J Refrig. 2022; 144(0140-7007)]]></source>
<year></year>
<page-range>46-54</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chagas]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Santos de Oliveira]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Pereira]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
<name>
<surname><![CDATA[Matos]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Denadai]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Enhancement of phenolic antioxidants production in submerged cultures of endophytic microorganisms isolated from achachairu (Garcinia humilis), araçá-boi (Eugenia stipitata) and bacaba (Oenocarpus bacaba) fruits. LWT - Food Sci Technol. 2019; 111:370-377]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kumar]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Smita]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Debut]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Cumbal]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Extracellular green synthesis of silver nanoparticles using Amazonian fruit Araza (Eugenia stipitata McVaugh). Trans Nonferrous Met Soc China]]></source>
<year>2016</year>
<volume>26</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>2363-71</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Falconí]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Jefferson]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Javier]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Estimation of Thermal Properties using Mathematical Models to Determine the Freezing Time of Arazá (Eugenia Stipitata). ESPOCH Congresses: The Ecuadorian Journal of STEAM]]></source>
<year>2022</year>
<page-range>113-28</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chica]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Extracción de fibra comestible a partir de la pulpa de arazá (Eugenia stipitata). Universidad Agraria del Ecuador]]></source>
<year>2022</year>
<publisher-name><![CDATA[Universidad Agraria del Ecuador]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chaves-Quesada]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Acosta-Montoya]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Congelación isocórica: ventajas y oportunidades de investigación en la industria de alimentos.]]></article-title>
<source><![CDATA[Agronomía Mesoamericana]]></source>
<year>2023</year>
<volume>34</volume>
<numero>3</numero>
<issue>3</issue>
</nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jacqueline]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Influencia de la adición de pulpa de arazá (Eugenia stipitata) en la característica físico química y sensorial de la cerveza tipo ale artisanal. 2023. Universidad Agraria del Ecuador]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barrantes]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Yaya]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Arias]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estudio químico bromatológico de diferentes individuos de Eugenia stipitata Mc Vaugh (Arazá).]]></article-title>
<source><![CDATA[Revistas - Universidad Nacional Mayor de San Marcos.]]></source>
<year>2002</year>
<volume>5</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>37-42</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gamboa]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Bautista]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Baquero]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Amazonic Fruits Co. Bogota Colombia. 2018. Universidad Externado de Colombia.]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Balaguera-López]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Arévalo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estudio de algunos cambios bioquímicos durante el crecimiento y hasta la cosecha del fruto de champa (Campomanesia lineatifolia R. y P. Familia Myrtaceae).]]></article-title>
<source><![CDATA[Revista Brasileira de Fruticultura.]]></source>
<year>2012</year>
<page-range>460-8</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Evelyn]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Ramadhani]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Khairunnisa]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effects of ultrasound and ultrasound combined thermal treatment on the resistance of mold spores (Paecilomyces variotii) in orange juice.]]></article-title>
<source><![CDATA[Mater Today Proc.]]></source>
<year>2023</year>
<page-range>1-12</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Seppälä]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Turunen]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Yazdani]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Thermal conductivity of sugar alcohols. Solar Energy Materials and Solar Cells.]]></source>
<year>2022</year>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bai]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Yu]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Guan]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Hou]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal and Dielectric Properties of Wolfberries as Affected by Moisture Content and Temperature Associated with Radio Frequency and Microwave Dehydrations.]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2022</year>
<volume>11</volume>
<numero>23</numero>
<issue>23</issue>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Millán]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Restrepo]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Narváez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto del escaldado, de la velocidad de congelación y de descongelación sobre la calidad de la pulpa congelada de arazá (Eugenia stipitata Mc Vaught).]]></article-title>
<source><![CDATA[Agronomía Colombiana]]></source>
<year>2007</year>
<volume>25</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>333-8</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Narváez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto del choque térmico de arazá (Eugenia stipitata Me Vaugh) sobre la tolerancia al frío.]]></article-title>
<source><![CDATA[Revista Colombiana de Química]]></source>
<year>2003</year>
<volume>32</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>93-102</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alhamdan]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Hassan]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Alkahtani]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Abdelkarim]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cryogenic freezing of fresh date fruits for quality preservation during frozen storage.]]></article-title>
<source><![CDATA[J Saudi Soc Agric Sci.]]></source>
<year>2018</year>
<volume>17</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>9-16</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arias]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Ceballos]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de los parámetros del proceso de congelación para la pulpa de Açaí. TecnoLógicas.]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kobayashi]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Suzuki]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of supercooling accompanying the freezing process on ice crystals and the quality of frozen strawberry tissue.]]></article-title>
<source><![CDATA[Int J Refrig.]]></source>
<year>2019</year>
<page-range>94-100</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Astray]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Albuquerque]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Prieto]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Simal]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Barros]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2020</year>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
