<?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>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. Tecnol. Agropecuaria]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062023000100013</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol24_num1_art:2834</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de dos sistemas de cocción sobre la transferencia de calor y la letalidad microbiana durante la cocción de jamones]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of Two Cooking Systems on the Heat Transfer and Microbial Lethality During the Cooking of hams]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacheco Pérez]]></surname>
<given-names><![CDATA[Waldir Augusto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Colorado Arango]]></surname>
<given-names><![CDATA[Zahara Dolid]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Agudelo Cadavid]]></surname>
<given-names><![CDATA[Edith Lorena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Verbel Mogollón]]></surname>
<given-names><![CDATA[Maria Luisa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruíz López]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palacio Piedrahita]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vélez Acosta]]></surname>
<given-names><![CDATA[Lina María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Comestibles DAN S. A.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Comestibles DAN S. A.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Comestibles DAN S. A.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Comestibles DAN S. A.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Universidad Pontificia Bolivariana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062023000100013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062023000100013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062023000100013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los sistemas de cocción para derivados cárnicos cocidos deben proporcionar una eficiente y homogénea transferencia térmica, de tal manera que se garantice la calidad y la seguridad microbiológica del producto final. En este estudio se evaluó y comparó el efecto de dos sistemas de cocción sobre la eficiencia de transferencia de calor y la letalidad del proceso durante la cocción de jamones tipo York. Para ello, se cocinaron jamones tipo York en un módulo de cocción con agua y un horno a vapor, a una temperatura de 80 °C hasta alcanzar una temperatura interna de 72 °C. Las variables medidas fueron el tiempo de cocción, la velocidad de cocción, el coeficiente convectivo de trasferencia de calor, el valor pasteurizador (P0) y la letalidad acumulada del proceso equivalente, estas dos últimas tomando como referencia Listeria monocytogenes. Salmonella spp. Los resultados mostraron que el tiempo de calentamiento disminuyó significativamente (p &lt; 0,05) durante la cocción en el módulo, mientras que la velocidad de calentamiento y el coeficiente convectivo fueron significativamente mayores (p &lt; 0,05) en este mismo sistema. Para el P0, no se encontraron diferencias significativas (p &gt; 0,05) entre tratamientos, destacándose que este fue mayor al criterio de letalidad definido para ambos microorganismos y se alcanzó antes de llegar a los 72 °C en los jamones. Estos resultados permitieron concluir que la cocción en agua ofrece una transferencia de calor más eficiente y homogénea, así como una seguridad microbiológica en el producto final.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cooking systems for cooked meat derivatives must provide efficient and homogeneous heat transfer, in such a way as to assure the quality and microbiological safety of the final product. In this study, the effect of two cooking systems on heat transfer efficiency and the process lethality during cooking of York- type hams was evaluated and compared. For this, York-type hams were cooked in a cooking module with water and a steam oven, at a temperature of 80 ° C until reaching an internal temperature of 72 ° C. The variables measured were the cooking time, the cooking speed, the convective heat transfer coefficient, the pasteurization value (P value) and the accumulated lethality of the equivalent process, the latter two taking as reference Listeria monocytogenes and Salmonella spp. The results showed that the heating time decreased significantly (p &lt; 0.05) during cooking in the module. While the heating rate and the convective coefficient were significantly higher (p &lt; 0.05) in this same system. For P0, no significant differences (p &gt; 0.05) were found between treatments, highlighting that this was greater than the lethality criterion defined for both microorganisms and was reached before reaching 72 °C in the hams. These results allowed us to conclude that cooking in water offers a more efficient and homogeneous heat transfer, as well as microbiological safety in the final product.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[microorganismos]]></kwd>
<kwd lng="es"><![CDATA[productos de la carne]]></kwd>
<kwd lng="es"><![CDATA[temperatura]]></kwd>
<kwd lng="es"><![CDATA[vapor de agua]]></kwd>
<kwd lng="en"><![CDATA[Meat products]]></kwd>
<kwd lng="en"><![CDATA[Microorganisms]]></kwd>
<kwd lng="en"><![CDATA[Temperature]]></kwd>
<kwd lng="en"><![CDATA[Water vapor]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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