https://cosmosscholars.com/phms/index.php/ijfpt/issue/feedInt. J. of Food Processing Technology2020-07-04T09:40:34+00:00Support Managersupport@cosmosscholars.comOpen Journal Systems<strong>International Journal of Food Processing Technology</strong> is a peer reviewed scientific journal providing an authoritative setting for the publication of internationally-relevant research encompassing chemical, physical, quality, and engineering properties of food materials .Our aim is to publish high quality research on the theme of food science and technology in the mode of original articles, review articles, case reports and short communications.https://cosmosscholars.com/phms/index.php/ijfpt/article/view/945Inner Food Temperature Estimation by IHCP Methodology on Surface Temperature Measurements obtained by Thermography2020-07-04T09:40:34+00:00Avila Macias Eduardoeduardo.macias@cidesi.edu.mxDiaz Aguilar Yanethinfo@cosmosscholars.com<p class="04-abstract">A methodology based on techniques used in the resolution of inverse heat transfer problems is developed to estimate the internal temperature in food from surface temperature measurements by means of thermography. The technique is based on the adjustment of the parameters involved in the resolution of the heat transfer equation. This adjustment is obtained by minimizing the sum of the squares of the differences between the measured temperatures and the temperatures calculated in the model. Once the heat transfer coefficient parameter is obtained, the methodology to obtain the internal temperature from the cooling curve is developed. In this work foods with cylindrical geometry (chorizo and sausages) are treated. The equations for the type of geometry are raised.</p>2020-06-22T00:00:00+00:00Copyright (c)