<?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>2223-4861</journal-id>
<journal-title><![CDATA[Centro Azúcar]]></journal-title>
<abbrev-journal-title><![CDATA[cen. az.]]></abbrev-journal-title>
<issn>2223-4861</issn>
<publisher>
<publisher-name><![CDATA[Editorial Feijóo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2223-48612023000400045</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[CINÉTICA DE SECADO PARA MALTA PROCESADA Y BASE CEREAL LOCAL PARA CERVEZA ARTESANAL]]></article-title>
<article-title xml:lang="en"><![CDATA[DRYING KINETICS FOR PROCESSED MALT AND LOCAL CEREAL BASE FOR CRAFT BEER]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dueñas Vera]]></surname>
<given-names><![CDATA[Elayne N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Burgos Briones]]></surname>
<given-names><![CDATA[Gabriel A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alcívar Cedeño]]></surname>
<given-names><![CDATA[Ulbio E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Munizaga Párraga]]></surname>
<given-names><![CDATA[Diego R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Ciencias Matemáticas, Físicas y Químicas Carrera de Ingeniería Química]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica de Manabí Departamento de Procesos Químicos Alimentos y Biotecnología]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Técnica de Manabí Instituto de Investigación ]]></institution>
<addr-line><![CDATA[Portoviejo Manabí]]></addr-line>
<country>Ecuador</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>50</volume>
<numero>4</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2223-48612023000400045&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2223-48612023000400045&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2223-48612023000400045&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: La industria cervecera destaca como una de las principales agroindustrias a nivel global. El bagazo de malta, residuo predominante en los subproductos de la fermentación, posee alta humedad, requiriendo secado para su reducción.  Objetivo: Determinar la cinética de secado y sus parámetros para analizar el comportamiento de la malta procesada y base cereal local para cerveza artesanal mediante el uso de secadores con flujo y sin flujo de aire a diferentes temperaturas.  Materiales y Métodos: Metodología experimental aleatoria con tres repeticiones por proceso. Muestras de malta de la fermentación de cerveza se secaron a 45 °C y 55 °C, con/sin flujo de aire, basándose en la difusión como mecanismo principal y la Segunda Ley de Fick.  Resultados y Discusión: Se constató que el mejor resultado para la disminución de la humedad en el secado se obtuvo en el equipo con flujo de aire a 55 °C. Obteniendo valores uniformes en la curva de la cinética, por lo que se sugiere un mecanismo de difusión como forma de eliminación de la humedad. Por otra parte, en el equipo sin flujo de aire, los resultados divergen de los primeros ya que se describe un mecanismo de secado por capilaridad, debido a la adherencia del material en la parte inferior de las bandejas del equipo de secado.  Conclusiones: Se concluye que el tipo de equipo de secado influye directamente en la cinética de secado para maltas procesadas, en dependencia de la cantidad inicial de humedad y la temperatura usada en el proceso.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: The brewing industry stands out as one of the main agro-industries globally. Malt bagasse, the predominant residue in fermentation by-products, has high humidity, requiring drying for its reduction.  Objective: To determine the drying kinetics and its parameters to analyze the behavior of processed malt and local cereal base for craft beer through the use of dryers with and without air flow at different temperatures.  Materials and Methods: Random experimental methodology with three repetitions per process. Malt samples from beer fermentation were dried at 45°C and 55 °C, with/ without airflow, based on diffusion as the main mechanism and Fick´s Second Law.  Results and Discussion: It was found that the best result to reduce humidity during drying was obtained in the equipment with air flow at 55 °C. Obtaining uniform values &#8203;&#8203;in the kinetic curve, therefore a diffusion mechanism is suggested as a way to eliminate moisture. On the other hand, in the equipment without air flow the results diverge from the first ones since a capillary drying mechanism is described, due to the adhesion of the material to the bottom of the trays of the drying equipment.  Conclusions: It is concluded that the type of drying equipment directly influences the drying kinetics for processed malts, depending on the initial amount of moisture and the temperature used in the process.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cerveza artesanal]]></kwd>
<kwd lng="es"><![CDATA[cinética de secado]]></kwd>
<kwd lng="es"><![CDATA[flujo de aire]]></kwd>
<kwd lng="es"><![CDATA[humedad]]></kwd>
<kwd lng="es"><![CDATA[malta]]></kwd>
<kwd lng="es"><![CDATA[mecanismo de difusión]]></kwd>
<kwd lng="en"><![CDATA[craft beer]]></kwd>
<kwd lng="en"><![CDATA[drying kinetics]]></kwd>
<kwd lng="en"><![CDATA[air flow]]></kwd>
<kwd lng="en"><![CDATA[humidity]]></kwd>
<kwd lng="en"><![CDATA[malt]]></kwd>
<kwd lng="en"><![CDATA[diffusion mechanism]]></kwd>
</kwd-group>
</article-meta>
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