<?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>S1659-13212023000300030</article-id>
<article-id pub-id-type="doi">10.15517/am.2023.52879</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Congelación isocórica: ventajas y oportunidades de investigación en la industria de alimentos]]></article-title>
<article-title xml:lang="en"><![CDATA[Isochoric freezing: advantages and research opportunities in the food industry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaves-Quesada]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Montoya]]></surname>
<given-names><![CDATA[Oscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>34</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212023000300030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212023000300030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212023000300030&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. La congelación isocórica (a volumen constante) es una tecnología novel que ha sido evaluada en diferentes investigaciones para demostrar los posibles beneficios para la industria alimentaria. Objetivo. Presentar un resumen general sobre el mercado de alimentos congelados, las tecnologías de congelación utilizadas, así como las emergentes, y estudiar a profundidad los fundamentos teóricos de la congelación isocórica y las ventajas en la industria alimentaria con respecto a los sistemas tradicionales de congelación y evidenciar los posibles campos de investigación relacionados con dicha tecnología. Desarrollo. Este trabajo fue realizado en Costa Rica entre febrero de 2022 y junio del 2022, y se describe el contexto general del mercado de alimentos congelados, las tecnologías utilizadas en la industria, el principio termodinámico de la tecnología isocórica, las ventajas fisicoquímicas, microbiológicas y energéticas, y finaliza con los posibles campos de investigación y desventajas hasta ahora encontradas. Conclusión. La congelación isocórica presenta ventajas importantes respecto a los procesos de congelación actuales en la industria de alimentos, sin embargo, es necesario realizar más estudios respecto a aspectos microbiológicos, así como optimizar los parámetros de proceso y equipos para generar un cambio en el sistema de congelación a nivel mundial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. Isochoric freezing (at constant volume) is a novel technology that has been evaluated in different studies to demonstrate the possible benefits for the food industry. Objective. To present an overall summary about the frozen food market, the freezing technologies currently used, as well as the emerging ones, and delve into the fundamental theories of isochoric freezing and the advantages in the food industry compared to traditional freezing systems and to show the possible fields of research related to this technology. Development. This work was carried out in Costa Rica between February 2022 and June 2022, it describes the general context of the frozen food market, the technologies used in the industry, the thermodynamic principles of the isochoric technology, the physicochemical, microbiological and energetical advantages, and ends with the possible fields of research and disadvantages recently found. Conclusion. Isochoric freezing presents important advantages compared to the current freezing processes in the food industry, however, it is necessary to perform more research related to microbiological aspects, as well as to optimize the process parameters and equipment to generate a change in the global food freezing system.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[congelación]]></kwd>
<kwd lng="es"><![CDATA[preservación de alimentos]]></kwd>
<kwd lng="es"><![CDATA[punto de congelación]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="en"><![CDATA[freezing]]></kwd>
<kwd lng="en"><![CDATA[food preservation]]></kwd>
<kwd lng="en"><![CDATA[freezing point]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
</kwd-group>
</article-meta>
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