https://cosmosscholars.com/phms/index.php/ijfpt <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. Cosmos Schoalrs Publishing House en-US Int. J. of Food Processing Technology 2408-9826 <h4>Policy for Journals/Articles with Open Access</h4>Authors who publish with this journal agree to the following terms:<br /><ol type="a"><ol type="a"><li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a href="http://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li></ol></ol><br /><ol type="a"><li>Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work</li></ol><h4>Policy for Journals / Manuscript with Paid Access</h4>Authors who publish with this journal agree to the following terms:<br /><ol type="a"><ol type="a"><li>Publisher retain copyright .</li></ol></ol><br /><ol type="a"><li>Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work .</li></ol> https://cosmosscholars.com/phms/index.php/ijfpt/article/view/945 <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> Avila Macias Eduardo Diaz Aguilar Yaneth Copyright (c) 2020-06-22 2020-06-22 6 1 1 9