<?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>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662022000100168</article-id>
<article-id pub-id-type="doi">10.15174/au.2022.3640</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Simulación con FEA de la transferencia de calor a través de un trozo de carne emulado, con geometría rectangular, en una cámara de termoencogido]]></article-title>
<article-title xml:lang="en"><![CDATA[FEA simulation of heat transfer through an emulated piece of meat with rectangular geometry in a dip shrink tank]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velázquez Ortega]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Pérez]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz Romero]]></surname>
<given-names><![CDATA[Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Centro de Investigaciones Teóricas ]]></institution>
<addr-line><![CDATA[Cuautitlán Izcalli Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Departamento de Ciencias Pecuarias ]]></institution>
<addr-line><![CDATA[Cuautitlán Izcalli Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Autónoma de México Departamento de Ingeniería y Tecnología ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>32</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662022000100168&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662022000100168&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662022000100168&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Producir alimentos inocuos es una prioridad. En la industria de los alimentos se usa el análisis de peligros y puntos críticos de control (HACCP, por sus siglas en inglés) para el control de peligros biológicos. Sin embargo, hacer porciones permite su recontaminación, poniendo en riesgo este atributo, problema que se ha controlado agregando algún proceso adicional, como el empleo del procesamiento por altas presiones: un método eficiente, pero costoso y tardado. El propósito de esta investigación es modificar el proceso de termoencogido de los envases de productos en porciones y convertirlo en un punto crítico de control para garantizar su inocuidad, ya que hasta ahora es concebido únicamente para proteger el alimento de agentes externos, recubriéndolo en un envase de plástico termoencogible y sumergiéndolo en un tanque con agua caliente. Para este fin, se obtuvieron variables de temperatura, flux y tiempo mediante simulaciones computacionales en un trozo de carne emulado, utilizando el análisis del elemento finito para estimar y evaluar el proceso de calentamiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Producing safe food is a priority. Hazard analysis and critical control points (HACCP) is used in food industry for the control of biological hazards. However, making portions allows recontamination, putting this attribute at risk, a problem that has been controlled by adding some other process, such as the use of high pressure processing: an efficient, but costly and time-consuming method. The purpose of this research is to modify the heat-shrinking process of portioned product packaging and convert it into a critical control point to guarantee its safety, since, until now, it is conceived solely to protect the food from external agents, covering it in a shrinkable plastic container and immersing it in a tank with hot water. To do this, temperature, flux, and time variables were obtained through computational simulations in an emulated piece of meat, using finite element analysis to estimate and evaluate the heating process.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Tanque de termoencogido]]></kwd>
<kwd lng="es"><![CDATA[transferencia de calor]]></kwd>
<kwd lng="es"><![CDATA[distribuciones de temperatura]]></kwd>
<kwd lng="es"><![CDATA[simulación computacional]]></kwd>
<kwd lng="es"><![CDATA[HACCP]]></kwd>
<kwd lng="en"><![CDATA[Dip shrink tank]]></kwd>
<kwd lng="en"><![CDATA[heat transfer]]></kwd>
<kwd lng="en"><![CDATA[temperature distributions]]></kwd>
<kwd lng="en"><![CDATA[computer simulation]]></kwd>
<kwd lng="en"><![CDATA[HACCP]]></kwd>
</kwd-group>
</article-meta>
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