<?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>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212017000200427</article-id>
<article-id pub-id-type="doi">10.15517/ma.v28i2.23833</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Propiedades físicas de naranja agria cocristalizada: efecto del pH, sólidos solubles y zumo adicionado]]></article-title>
<article-title xml:lang="en"><![CDATA[Physical properties of co-crystallized bitter orange: effect of pH, soluble solids and added juice]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Andrade-Pizarro]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Blanquicett-González]]></surname>
<given-names><![CDATA[Kevin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rangel-Terraza]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Córdoba Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>CO</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Córdoba Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>CO</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Córdoba Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>CO</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<volume>28</volume>
<numero>2</numero>
<fpage>427</fpage>
<lpage>437</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212017000200427&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212017000200427&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212017000200427&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo del presente trabajo fue evaluar las condiciones de cocristalización del zumo de naranja agria con sacarosa, sobre las propiedades fisicoquímicas del producto obtenido. El zumo de naranja agria fue obtenido con un exprimidor mecánico y concentrado en un rota-evaporador. Se preparó un jarabe de sacarosa a 70 °Brix, el cual fue sometido a calentamiento y agitación de 1000 rpm, hasta que se observó una coloración blanca (118 ºC). El zumo de naranja agria se adicionó al jarabe, y la mezcla fue sometida a agitación constante de 600 rpm, hasta observar la formación de un material sólido particulado. Los cocristales fueron secados, molturados y tamizados. A los cocristales secos se les determinó: humedad, densidad aparente, solubilidad, actividad de agua y el ángulo de reposo. Una alta proporción de zumo de naranja agria adicionada (20%) y bajo contenido de sólidos solubles (50 °Brix) producen cocristales con bajo contenido de humedad (2,59%), actividad de agua (0,52) y tiempo de solubilidad (69,4 s). El zumo de naranja agria concentrado con un pH de 4,5, produjo cocristales con bajos contenidos de humedad (1,96%). Los cocristales de zumo de naranja agria mostraron buenas características de reconstitución (alta solubilidad); sin embargo, presentaron alta humedad (2,5 a 4,5%) y actividad de agua (0,508 a 0,798).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this study was to evaluate the conditions of co-crystallization of bitter orange juice with sucrose on the physicochemical properties of the product. Bitter orange juice was obtained with a mechanical juicer and concentrated on a rotary evaporator. Sucrose syrup 70 ºBrix was subjected to heating and stirring of 1000 rpm, until a white color (118 °C) was observed. Bitter orange juice was added to the syrup, and the mixture was subjected to constant stirring of 600 rpm, to observe the formation of a particulate solid material. The co-crystals were dried, grinded and sieved. A dry co-crystal was determined: moisture, bulk density, solubility, water activity and repose angle. High proportion of bitter orange juice added (20%) and low content of soluble solids (50 °Brix) produced co-crystals with low moisture content (2.59%), water activity (0.52) and solubility time (69.4 s). High pH (4.5) of bitter orange juice concentrate produced co-crystals with low moisture contents (1.96%). The co-crystals of bitter orange juice showed good reconstitution characteristics (high solubility); however, these had high humidity (2.5 to 4.5%) and water activity (0.508 to 0.798).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Citrus aurantium L]]></kwd>
<kwd lng="es"><![CDATA[encapsulación]]></kwd>
<kwd lng="es"><![CDATA[cocristalización]]></kwd>
<kwd lng="en"><![CDATA[Citrus aurantium L]]></kwd>
<kwd lng="en"><![CDATA[encapsulation]]></kwd>
<kwd lng="en"><![CDATA[co-crystallization]]></kwd>
</kwd-group>
</article-meta>
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