<?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>2224-6185</journal-id>
<journal-title><![CDATA[Tecnología Química]]></journal-title>
<abbrev-journal-title><![CDATA[RTQ]]></abbrev-journal-title>
<issn>2224-6185</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-61852020000100134</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estimación de propiedades termofísicas de un producto cárnico]]></article-title>
<article-title xml:lang="en"><![CDATA[Estimation of thermophysical properties of a meat product]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Zambrano]]></surname>
<given-names><![CDATA[Plinio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arteaga-Solórzano]]></surname>
<given-names><![CDATA[Rudyard Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Riera-González]]></surname>
<given-names><![CDATA[Guido]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-Viera]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí Departamento de Procesos Agroindustriales ]]></institution>
<addr-line><![CDATA[Chone ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica de La Habana &#8220;José Antonio Echeverría&#8221; Facultad de Ingeniería Química ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<volume>40</volume>
<numero>1</numero>
<fpage>134</fpage>
<lpage>149</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852020000100134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852020000100134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852020000100134&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El empleo de modelos matemáticos es la manera más viable para la estimación de las propiedades termofísicas en alimentos procesados. El objetivo del presente trabajo fue la obtención de modelos matemáticos para la estimación de las propiedades termofísicas de un producto cárnico tipo mortadela, considerando el contenido de humedad como variable independiente en el intervalo de temperaturas correspondiente a su cocción. El producto correspondió a piezas de 30 cm de longitud y 10 cm de diámetro. Se calcularon valores para la capacidad térmica específica, conductividad térmica y difusividad térmica mediante modelos reportados en la literatura en función del contenido de agua y/o de los otros componentes del producto, a partir de la composición de productos cárnicos reportada en la literatura. Se ajustaron modelos para cada propiedad en función del contenido de humedad. Para su validación se determinaron los perfiles de temperatura empleando los modelos obtenidos, así como los modelos de Choiy Okos considerados como referencia. Los valores obtenidos por ambas vías fueron muy similares.Su comparación con los valores de temperatura medidos experimentalmente mostró el mismo resultado, lo que indica la validez de los modelos propuestos.Se estimó, además, el coeficiente de transferencia de calor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ Abstract The use of mathematical models is the most viable way to estimate the thermophysical properties in processed foods. The models reported in the literature are expressed according to the composition and temperature of the product, which are diverse and show differences between them. The aim of the present work was to obtain mathematical models for the estimation of the thermophysical properties of a meat product type mortadella, considering the moisture content as an independent variable in the temperature range corresponding to its cooking. The product corresponded to pieces of 30 cm in length and 10 cm in diameter. Values &#8203;&#8203;for specific thermal capacity, thermal conductivity and thermal diffusivity were calculated using models reported in the literature based on the water content and/or the other components of the product, taking into account the composition of meat products reported in the literature. Models were adjusted for each property according to the moisture content. For its validation, the temperature profiles were determined using the models obtained as well as the Choi and Okos models considered as reference. The values obtained by both ways were very similar. Their comparison with the experimentally measured temperature values &#8203;&#8203;showed the same result, which indicates the validity of the proposed models. The heat transfer coefficient was also estimated.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[capacidad térmica específica]]></kwd>
<kwd lng="es"><![CDATA[conductividad térmica]]></kwd>
<kwd lng="es"><![CDATA[difusividad térmica]]></kwd>
<kwd lng="es"><![CDATA[propiedades termofísicas]]></kwd>
<kwd lng="es"><![CDATA[mortadela]]></kwd>
<kwd lng="en"><![CDATA[specific thermal capacity]]></kwd>
<kwd lng="en"><![CDATA[thermal conductivity]]></kwd>
<kwd lng="en"><![CDATA[thermal diffusivity]]></kwd>
<kwd lng="en"><![CDATA[thermophysical properties]]></kwd>
<kwd lng="en"><![CDATA[mortadella]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MARCOTTE]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[TAHERIAN]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
<name>
<surname><![CDATA[KARIMI]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermophysical properties of processed meat and poultry products]]></article-title>
<source><![CDATA[Journal of Food Engineering.]]></source>
<year>2008</year>
<volume>88</volume>
<page-range>315-22</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ALVIS]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[CAICEDO]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de propiedades termofísicas de alimentos en función de la concentración y la temperatura empleando un programa computacional]]></article-title>
<source><![CDATA[Información Tecnológica]]></source>
<year>2012</year>
<volume>23</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>111-6</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[TIRADO]]></surname>
<given-names><![CDATA[D. F.]]></given-names>
</name>
<name>
<surname><![CDATA[ACEVEDO]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[PUELLO]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación computacional del coeficiente de transferencia de calor y propiedades termofísicas de alimentos]]></article-title>
<source><![CDATA[InformaciónTecnológica]]></source>
<year>2014</year>
<volume>25</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>53-8</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GONI]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[SALVADORI]]></surname>
<given-names><![CDATA[V. O,]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prediction of cooking times and weight losses during meat roasting]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2010</year>
<volume>100</volume>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[KONDJOYAN]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[OILLIC]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[PORTANGUEN]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[GROS]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Combined heat transfer and kinetic models topredict cooking loss during heat treatment of beef meat]]></article-title>
<source><![CDATA[Meat Science.Oxford]]></source>
<year>2013</year>
<volume>95</volume>
<page-range>336-44</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PAPASIDERO]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[PIERUCCI]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[MANENTI]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[PIAZZA]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Heat and mass transfer in roast beef cooking. Temperature and weightlossprediction]]></source>
<year>2015</year>
<volume>43</volume>
<page-range>151-6</page-range><publisher-loc><![CDATA[Milan, Italy ]]></publisher-loc>
<publisher-name><![CDATA[ChemicalEngineeringTransactions]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ARBOLEDA]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[VALENCIA]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[ESPINOSA]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[OCHOA]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Modelo matemático para el proceso térmico de productos cárnicos de geometría cilíndrica]]></article-title>
<source><![CDATA[Dyna]]></source>
<year>2010</year>
<volume>77</volume>
<numero>164</numero>
<issue>164</issue>
<page-range>301-7</page-range><publisher-loc><![CDATA[Medellin, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BESSADOK-JEMAI]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Characterizing the drying kinetics of high water content agro-food particlesexhibiting non-fickian mass transport]]></source>
<year>2013</year>
<volume>32</volume>
<page-range>1759-64</page-range><publisher-loc><![CDATA[Milan, Italy ]]></publisher-loc>
<publisher-name><![CDATA[Chemical Engineering Transactions]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[WILLIX]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[LOVATT]]></surname>
<given-names><![CDATA[S. J.]]></given-names>
</name>
<name>
<surname><![CDATA[AMOS]]></surname>
<given-names><![CDATA[N. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Additional thermal conductivity values of foods measured by a guarded hot plate]]></article-title>
<source><![CDATA[Journal of FoodEngineering]]></source>
<year>1998</year>
<volume>37</volume>
<page-range>159-74</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PERUSSELLO]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[MARIANI]]></surname>
<given-names><![CDATA[V. C.]]></given-names>
</name>
<name>
<surname><![CDATA[MENDES]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development of a linear heat source probeand determination of banana thermalconductivity]]></article-title>
<source><![CDATA[International Journal of FoodEngineering]]></source>
<year>2010</year>
<volume>6</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1-13</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PERUSSELLO]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[MARIANI]]></surname>
<given-names><![CDATA[V. C.]]></given-names>
</name>
<name>
<surname><![CDATA[MASSON]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[De Castilhos]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermophysical properties of yacon (Smallanthussonchifolius):experimental determination and effect of moisture content]]></article-title>
<source><![CDATA[ActaScientiarum-Technology]]></source>
<year>2015</year>
<volume>37</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>167-73</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MC DONALD]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[SUN]]></surname>
<given-names><![CDATA[D.-W.]]></given-names>
</name>
<name>
<surname><![CDATA[LYNG]]></surname>
<given-names><![CDATA[J. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of vacuum cooling on the thermophysical properties of a cooked beef product.]]></article-title>
<source><![CDATA[Journal of FoodEngineering.]]></source>
<year>2002</year>
<volume>52</volume>
<page-range>167-76</page-range><publisher-loc><![CDATA[Oxford ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[HASSAN]]></surname>
<given-names><![CDATA[H. F]]></given-names>
</name>
<name>
<surname><![CDATA[RAMASWAMY]]></surname>
<given-names><![CDATA[H. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2011</year>
<volume>107</volume>
<page-range>117-26</page-range><publisher-loc><![CDATA[Oxford ]]></publisher-loc>
<publisher-name><![CDATA[United Kingdom:Elsevier Science Ltd]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NAHOR]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
<name>
<surname><![CDATA[SCHEERLINCK]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[VERNIEST]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[DE BAERDEMAEKER]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[NICOLAÏ]]></surname>
<given-names><![CDATA[B. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimal design of dynamic experiments for the parameter estimation of conduction heated foods]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2001</year>
<volume>48</volume>
<page-range>109-19</page-range><publisher-loc><![CDATA[Oxford ]]></publisher-loc>
<publisher-name><![CDATA[United Kingdom:Elsevier Science Ltd]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MENDONÇA]]></surname>
<given-names><![CDATA[S. L. R.]]></given-names>
</name>
<name>
<surname><![CDATA[CELSO FILHO]]></surname>
<given-names><![CDATA[R. B.]]></given-names>
</name>
<name>
<surname><![CDATA[DA SILVA]]></surname>
<given-names><![CDATA[Z. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Transient conduction in spherical fruits: method to estimate the thermal conductivity and volumetric thermal capacity]]></article-title>
<source><![CDATA[Journal of Food Engineering.]]></source>
<year>2005</year>
<volume>67</volume>
<page-range>261-6</page-range><publisher-loc><![CDATA[Oxford ]]></publisher-loc>
<publisher-name><![CDATA[United Kingdom:Elsevier Science Ltd]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MARIANI]]></surname>
<given-names><![CDATA[V. C.]]></given-names>
</name>
<name>
<surname><![CDATA[DE LIMA]]></surname>
<given-names><![CDATA[A. G. B.]]></given-names>
</name>
<name>
<surname><![CDATA[COELHO]]></surname>
<given-names><![CDATA[L. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Apparent thermal diffusivity estimation of the banana during drying using inverse method.]]></article-title>
<source><![CDATA[Journal of Food Engineering.]]></source>
<year>2008</year>
<volume>85</volume>
<page-range>569-79</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[OCHOA]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[MÉZQUITA]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Propiedades termofísicas de la carne.Revisión del estado del arte]]></article-title>
<source><![CDATA[Dyna]]></source>
<year>2006</year>
<volume>148</volume>
<page-range>103-18</page-range><publisher-loc><![CDATA[Medellín, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[AKINTUNDE]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Modeling of thermal properties of food components]]></article-title>
<source><![CDATA[The Pacific Journal of Science and Technology]]></source>
<year>2008</year>
<volume>9</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>629-39</page-range><publisher-loc><![CDATA[Hilo, Hawaii ]]></publisher-loc>
<publisher-name><![CDATA[Akemal University]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BECKER]]></surname>
<given-names><![CDATA[B. R.]]></given-names>
</name>
<name>
<surname><![CDATA[FRICKE]]></surname>
<given-names><![CDATA[B. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of thermophysical property models for foods]]></article-title>
<source><![CDATA[HVAC&amp;R RESEARCH]]></source>
<year>2001</year>
<volume>7</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>310-30</page-range><publisher-loc><![CDATA[Boca Raton ]]></publisher-loc>
<publisher-name><![CDATA[USA: Taylor &amp; Francis Group,]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BITRA]]></surname>
<given-names><![CDATA[V. S.]]></given-names>
</name>
<name>
<surname><![CDATA[BANU]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[RAMAKRISHNA]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[NARENDER]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[WOMAC]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Moisture dependent thermal properties of peanut pods, kernels, and shells]]></article-title>
<source><![CDATA[Biosystems Engineering.]]></source>
<year>2010</year>
<volume>106</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>503-12</page-range><publisher-loc><![CDATA[Salt Lake City, USA ]]></publisher-loc>
<publisher-name><![CDATA[Academic Press Inc.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RAZAVI]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[TAGHIZADEH]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The specific heat of pistachio nuts as affected by moisture content, temperature and variety]]></article-title>
<source><![CDATA[Journal of Food Engineering.]]></source>
<year>2007</year>
<volume>79</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>158-67</page-range><publisher-loc><![CDATA[Oxford ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Science Ltd .]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PERUSSELLO]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[MARIANI]]></surname>
<given-names><![CDATA[V. C.]]></given-names>
</name>
<name>
<surname><![CDATA[AMARANTE]]></surname>
<given-names><![CDATA[A. C. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Numerical and experimental analysis of the heat and mass transfer during okara drying]]></article-title>
<source><![CDATA[Applied ThermalEngineering.]]></source>
<year>2012</year>
<volume>48</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>325-31</page-range><publisher-loc><![CDATA[Oxford, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Science Ltd.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PERUSSELLO]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[MARIANI]]></surname>
<given-names><![CDATA[V. C.]]></given-names>
</name>
<name>
<surname><![CDATA[AMARANTE]]></surname>
<given-names><![CDATA[A. C. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermophysical properties evolution of okara during drying]]></article-title>
<source><![CDATA[International Journal of FoodProperties]]></source>
<year>2013</year>
<volume>17</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>891-907</page-range><publisher-loc><![CDATA[Boca Raton, USA ]]></publisher-loc>
<publisher-name><![CDATA[Taylor &amp; Francis Group]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[VAN DER SMAN]]></surname>
<given-names><![CDATA[R. G. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data]]></article-title>
<source><![CDATA[Journal of Food Engineering.]]></source>
<year>2008</year>
<volume>84</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>400-12</page-range><publisher-loc><![CDATA[Oxford, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Science Ltd .]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DIMA]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[BARON]]></surname>
<given-names><![CDATA[P. J.]]></given-names>
</name>
<name>
<surname><![CDATA[ZARITZKY]]></surname>
<given-names><![CDATA[N. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2012</year>
<volume>113</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>623-34</page-range><publisher-loc><![CDATA[Oxford, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Science Ltd .]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SAHIN]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[SUMNU]]></surname>
<given-names><![CDATA[S. G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Physical properties of foods.]]></source>
<year>2006</year>
<publisher-loc><![CDATA[New York: ]]></publisher-loc>
<publisher-name><![CDATA[Springer Science+Business Media]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SANZ]]></surname>
<given-names><![CDATA[P. D.]]></given-names>
</name>
<name>
<surname><![CDATA[ALONSO]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
<name>
<surname><![CDATA[MASCHERONI]]></surname>
<given-names><![CDATA[R. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermophysical properties of meat products: general bibliography and experimental values]]></article-title>
<source><![CDATA[American Society of AgriculturalEngineers]]></source>
<year>1987</year>
<volume>30</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>283-96</page-range><publisher-loc><![CDATA[St. Joseph, USA ]]></publisher-loc>
<publisher-name><![CDATA[American Society of Agricultural and Biological Engineers]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ALVARADO]]></surname>
<given-names><![CDATA[J. D. D.]]></given-names>
</name>
</person-group>
<source><![CDATA[Principios de Ingeniería de Alimentos]]></source>
<year></year>
<edition>Segunda</edition>
<publisher-loc><![CDATA[Ambato ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Técnica de Ambato]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GHAJARJAZI]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[AZADBAKHT]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[GHADERI-FAR]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relationship between thermal properties of canola pods (without seed) with moisture content, porosity and chemical composition of pods]]></article-title>
<source><![CDATA[Agricultural Engineering International: CIGR Journal]]></source>
<year>2016</year>
<volume>18</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>384-98</page-range><publisher-loc><![CDATA[Beijing, P. R. China ]]></publisher-loc>
<publisher-name><![CDATA[Public Knowledge Project]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[VARGAS ZAMBRANO]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[RIERA GONZÁLEZ]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[CRUZ VIERA]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quinoa as gelling agent in a mortadella formulation]]></article-title>
<source><![CDATA[International Food Research Journal]]></source>
<year>2019</year>
<volume>26</volume>
<page-range>1069-77</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="book">
<source><![CDATA[Official methods of analysis]]></source>
<year>2012</year>
<edition>19th</edition>
<publisher-loc><![CDATA[Arlington, VA, USA ]]></publisher-loc>
<publisher-name><![CDATA[AOAC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[COBOS]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[DÍAZ]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<source><![CDATA[Chemical composition of meat and meat products]]></source>
<year>2015</year>
<page-range>472-506</page-range><publisher-loc><![CDATA[P.C.K. Cheung ]]></publisher-loc>
<publisher-name><![CDATA[B.M. Mehta, Handbook of Food Chemistry.Berlin]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[HOLLAND]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[WELCH]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[UNWIN]]></surname>
<given-names><![CDATA[I. D.]]></given-names>
</name>
<name>
<surname><![CDATA[BUSS]]></surname>
<given-names><![CDATA[D. H.]]></given-names>
</name>
<name>
<surname><![CDATA[PAUL]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[SOUTHGATE]]></surname>
<given-names><![CDATA[D. A. T.]]></given-names>
</name>
</person-group>
<source><![CDATA[The Composition of Foods.]]></source>
<year>1991</year>
<publisher-loc><![CDATA[Cambridge ]]></publisher-loc>
<publisher-name><![CDATA[McCance and Widdowson's]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B34">
<label>34</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MOHAMMED]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[MONEIM]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[SULIEMAN]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[SALIH]]></surname>
<given-names><![CDATA[Z. A.]]></given-names>
</name>
<name>
<surname><![CDATA[MAHGOUB]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality characteristics of laboratory-made mortadella meat product]]></article-title>
<source><![CDATA[International Journal of Food Science and Nutrition Engineering]]></source>
<year>2015</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>96-100</page-range><publisher-loc><![CDATA[Durham, USA ]]></publisher-loc>
<publisher-name><![CDATA[Scientific &amp; Academic Publishing]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B35">
<label>35</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ABDULLAH]]></surname>
<given-names><![CDATA[B. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Beef and sheep mortadella: formulation, processingand quality aspects]]></article-title>
<source><![CDATA[International Journal of Food Science and Technology]]></source>
<year>2004</year>
<volume>39</volume>
<page-range>177-82</page-range><publisher-loc><![CDATA[Hoboken, USA ]]></publisher-loc>
<publisher-name><![CDATA[John Wiley &amp; Sons, Ltd.,]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B36">
<label>36</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[FONTES]]></surname>
<given-names><![CDATA[P. R.]]></given-names>
</name>
<name>
<surname><![CDATA[GOMIDE]]></surname>
<given-names><![CDATA[L. A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[COSTA]]></surname>
<given-names><![CDATA[N. M. B.]]></given-names>
</name>
<name>
<surname><![CDATA[PETERNELLI]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[FONTES]]></surname>
<given-names><![CDATA[E. A. F.]]></given-names>
</name>
<name>
<surname><![CDATA[RAMOS]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Chemical composition and protein quality of mortadella formulated with carbon monoxide-treated porcine blood]]></source>
<year>2015</year>
<volume>64</volume>
<page-range>926-31</page-range><publisher-loc><![CDATA[Oxford, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[LWT-Food Science and Technology]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B37">
<label>37</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[LEWICKI]]></surname>
<given-names><![CDATA[P. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Water as the determinant of food engineering properties. A review]]></article-title>
<source><![CDATA[Journal of Food Engineering.]]></source>
<year>2004</year>
<volume>61</volume>
<page-range>483-95</page-range><publisher-loc><![CDATA[Oxford, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Science Ltd.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B38">
<label>38</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[COMINI]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[BONACINA]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[BARINA]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Thermal properties of foodstuffs. En: Meeting of Commissions B1, C1 and C2, I. I. R.]]></source>
<year>1974</year>
<page-range>163-72</page-range><publisher-loc><![CDATA[Bressanone, France ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B39">
<label>39</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BIRD]]></surname>
<given-names><![CDATA[R. B.]]></given-names>
</name>
<name>
<surname><![CDATA[STEWART]]></surname>
<given-names><![CDATA[W. E.]]></given-names>
</name>
<name>
<surname><![CDATA[LIGHTFOOT]]></surname>
<given-names><![CDATA[E. N.]]></given-names>
</name>
</person-group>
<source><![CDATA[Transport Phenomena]]></source>
<year>2002</year>
<edition>Second</edition>
<publisher-loc><![CDATA[New York ]]></publisher-loc>
<publisher-name><![CDATA[John Wiley &amp; Sons]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B40">
<label>40</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SOUZA]]></surname>
<given-names><![CDATA[E. C.]]></given-names>
</name>
<name>
<surname><![CDATA[ILHEU FONTAN]]></surname>
<given-names><![CDATA[R. C.]]></given-names>
</name>
<name>
<surname><![CDATA[ALCANTARA VERISSIMO]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[SAMPAIO]]></surname>
<given-names><![CDATA[V. S.]]></given-names>
</name>
<name>
<surname><![CDATA[SILVA]]></surname>
<given-names><![CDATA[W. S.]]></given-names>
</name>
<name>
<surname><![CDATA[FERREIRA BONOMO]]></surname>
<given-names><![CDATA[R. C.]]></given-names>
</name>
<name>
<surname><![CDATA[VELOSO]]></surname>
<given-names><![CDATA[C. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal diffusivity and specific heat of bovine milk affected by temperature and composition]]></article-title>
<source><![CDATA[International Journal of Food Engineering]]></source>
<year>2012</year>
<volume>8</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1-13</page-range><publisher-loc><![CDATA[Berlin, Germany ]]></publisher-loc>
<publisher-name><![CDATA[Walter de Gruyter GmbH&amp; Co.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B41">
<label>41</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[KLINBUN]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[RATTANADECHO]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An investigation of the dielectric and thermal Properties of Frozen Foods over a Temperature From-18 to 80ºC.]]></article-title>
<source><![CDATA[International Journal of Food Properties]]></source>
<year>2017</year>
<volume>20</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>455-64</page-range><publisher-loc><![CDATA[Boca Raton, USA ]]></publisher-loc>
<publisher-name><![CDATA[Taylor &amp; Francis Group]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B42">
<label>42</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DHALL]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[HALDER]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[DATTA]]></surname>
<given-names><![CDATA[A. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Multiphase and multicomponent transport with phase change during meat cooking]]></article-title>
<source><![CDATA[Journal of Food Engineering.Oxford]]></source>
<year>2012</year>
<volume>113</volume>
<page-range>299-309</page-range><publisher-loc><![CDATA[United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Science Ltd.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B43">
<label>43</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DINI]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[G.]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[DINI]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology]]></source>
<year>2010</year>
<volume>43</volume>
<page-range>447-51</page-range><publisher-loc><![CDATA[Oxford, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Science Ltd.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B44">
<label>44</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MIRANDA]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[VEGA-GÁLVEZ]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[URIBE]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[LÓPEZ]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[MARTÍNEZ]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[RODRÍGUEZ]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[QUISPE]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[DI SCALA]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Physico-chemical analysis, antioxidant capacity and vitaminsof six ecotypes of chilean quinoa (Chenopodium quinoaWilld)]]></source>
<year>2011</year>
<volume>1</volume>
<page-range>1439-46</page-range><publisher-loc><![CDATA[Oxford, United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[ProcediaFoodScience.]]></publisher-name>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
