<?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>2409-8752</journal-id>
<journal-title><![CDATA[Revista Científica de la UCSA]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ciente. UCSA]]></abbrev-journal-title>
<issn>2409-8752</issn>
<publisher>
<publisher-name><![CDATA[Universidad del Cono Sur de las Américas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2409-87522025000200003</article-id>
<article-id pub-id-type="doi">10.18004/ucsa/2409-8752/2025.012.02.003</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Secado solar con control de temperatura de aire de vegetales y productos elaborados de alimentación fisiológica saludable]]></article-title>
<article-title xml:lang="en"><![CDATA[Solar drying with air temperature control of vegetables and processed healthy physiological food products]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Spotorno]]></surname>
<given-names><![CDATA[Rubén Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pochettino]]></surname>
<given-names><![CDATA[Juan José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sosa]]></surname>
<given-names><![CDATA[Carola Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sequeira]]></surname>
<given-names><![CDATA[Alfredo Fabián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica Nacional Facultad Regional Resistencia Grupo de Investigación en Tecnologías Energéticas Apropiadas]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica Nacional Facultad Regional Resistencia Grupo de Investigación en Biotecnología y Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Tecnológica Nacional Facultad Regional Resistencia Centro de Investigación en Química Orgánica Biológica]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<volume>12</volume>
<numero>2</numero>
<fpage>3</fpage>
<lpage>14</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2409-87522025000200003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2409-87522025000200003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2409-87522025000200003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En el presente trabajo se expone los resultados obtenidos de los ensayos experimentales de secado solar de vegetales y productos elaborados de alimentación fisiológica saludable. Se obtuvieron resultados alentadores de los ensayos realizados, para diferentes condiciones climáticas. El control de temperatura del aire de secado funcionó correctamente, no superando la temperatura de 45ºC, de manera tal de conservar la calidad nutricional de los vegetales y productos elaborados. Además, se realizaron ensayos fisicoquímicos a los vegetales y productos elaborados antes y luego del proceso de deshidratación, como ser: humedad, nitrógeno, potencial de pardeamiento, polifenoles totales y capacidad antioxidantes. Los resultados derivados de este estudio, proporcionan información para predecir y controlar los cambios en la calidad de productos deshidratados. El proceso de secado, que asegura como valor máximo la temperatura del aire de secado de 45ºC, resulta adecuado para la conservación de los alimentos manteniendo las características nutricionales de los mismos y generando un escaso costo de calidad en términos de pardeamiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT This paper presents the results obtained from experimental trials of solar drying of vegetables and processed products for healthy physiological nutrition. Encouraging results were obtained from the trials carried out under different climatic conditions. The temperature control of the drying air functioned correctly, not exceeding 45ºC, in order to preserve the nutritional quality of the vegetables and processed products. Furthermore, physicochemical tests were performed on the vegetables and processed products before and after the dehydration process, such as: moisture, nitrogen, browning potential, total polyphenols, and antioxidant capacity. The results derived from this study provide information to predict and control changes in the quality of dehydrated products. The drying process, which ensures a maximum drying air temperature of 45ºC, is suitable for food preservation, maintaining its nutritional characteristics and generating minimal quality cost in terms of browning.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación fisiológica]]></kwd>
<kwd lng="es"><![CDATA[vegetales]]></kwd>
<kwd lng="es"><![CDATA[productos elaborados]]></kwd>
<kwd lng="es"><![CDATA[secado solar]]></kwd>
<kwd lng="en"><![CDATA[physiological nutrition]]></kwd>
<kwd lng="en"><![CDATA[vegetables]]></kwd>
<kwd lng="en"><![CDATA[processed products]]></kwd>
<kwd lng="en"><![CDATA[solar drying]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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