Fase 5

Evaluación final (tipo de evaluación POA).

Presentado por:

Tania Geraldin Coca Moya

Cédula: 1002523954

Curso: 211611_20

Presentado a tutor

Ronald Miguel Marsiglia

UNIVERSIDAD NACIONAL ABIERTA Y A DISTANCIA (UNAD)

INGENIERÍA DE ALIMENTOS

TRANSFERENCIA DE CALOR

05/DICIEMBRE/2023
 1. Seleccionar un artículo científico sobre uno de los temas tratados durante el
desarrollo del curso, con una fecha de publicación no mayor a cinco años, en
idioma inglés. Presentar el artículo en el foro para ser avalado por el
director(a) o tutor(a)del curso.

2. Realizar un resumen del artículo de investigación elaborado con sus propias

palabras con una extensión máxima de 250 palabras.

The article discusses the historical evolution of food preservation techniques, focusing
on the crucial role of heating operations in the food industry. From the beginning of
civilization, where food manipulation by methods such as sun drying, fermentation and
fire cooking allowed the transition from nomadic to sedentary lifestyles, to modern
techniques implemented in the food industry.

The importance of preservation methods for storage and consumption is highlighted,

addressing various techniques throughout history, such as heat treatment, drying,
freezing, extraction, mixing and the use of preservatives. It focuses on heating
operations and their benefits in converting raw materials into high quality and safe
products for consumption.

The article also highlights historical relevance, from the use of spices in the Middle
Ages to mask spoiled meat to scientific advances, such as the contributions of Pasteur
and the adoption of pasteurization in milk processing.
The importance of food safety is addressed and the continuing need for the food
industry to design optimal processes with less environmental impact is recognized,
exploring both thermal and non-thermal technologies.

In summary, the article highlights the importance of heating operations in the

production of safe, high quality food, contextualizing

3. Completar la siguiente ficha con la información del articulo científico:

Identificación del articulo Título del Artículo: "The Importance of Heating Unit
(Titulo, autores, revista, Operations in the Food Industry to Obtain Safe and High-
volumen, paginas, año de Quality Products."
publicación) Autores: Tadini CC, Gut JAW.
Revista: Front Nutr.
Páginas: 9

Link para acceder al https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094675/

artículo científico
Resumen: escrito con sus The article discusses the historical evolution of food
propias palabras preservation techniques, focusing on the crucial role of
heating operations in the food industry. From the
beginning of civilization, where food manipulation by
methods such as sun drying, fermentation and fire cooking
allowed the transition from nomadic to sedentary
lifestyles, to modern techniques implemented in the food
industry.

The importance of preservation methods for storage and

consumption is highlighted, addressing various techniques
throughout history, such as heat treatment, drying,
freezing, extraction, mixing and the use of preservatives. It
focuses on heating operations and their benefits in
converting raw materials into high quality and safe
products for consumption.
 The article also highlights historical relevance, from the
use of spices in the Middle Ages to mask spoiled meat to
scientific advances, such as the contributions of Pasteur
and the adoption of pasteurization in milk processing.

The importance of food safety is addressed and the

continuing need for the food industry to design optimal
processes with less environmental impact is recognized,
exploring both thermal and non-thermal technologies.
Palabras claves: Conservation, Shelf life, Pasteurization, Food safety, Food
seleccionadas por el industry, Heating operations, Preservation techniques
estudiante Food quality, Microorganisms, Heating and cooling units.
Problema de The research problem addressed in the article focuses on
investigación the need to understand and optimize heating operations
in the food industry to ensure the production of safe, high
quality food with adequate shelf life. The article highlights
the historical evolution of food preservation techniques
and their importance in the transition from nomadic to
sedentary lifestyles.
In addition, the critique of processed foods and the need
to balance nutritional values with manufacturing
processes is recognized. The research problem involves
the search for processing methods that ensure the
elimination of harmful microorganisms, the preservation
of nutritional quality and the minimization of
environmental impact.
Objetivo The objective of the article is to provide a comprehensive
overview of the historical evolution of food preservation
techniques, focusing specifically on the importance of
heating operations in the food industry. The article seeks
to highlight the relevance of these operations over time,
from ancient culinary practices to modern technologies,
 and how they have contributed to the safety, quality and
durability of food products.
In addition, the article aims to highlight the importance of
scientific understanding in the application of heating
operations, with special emphasis on pasteurization as a
significant milestone in the history of food preservation.
Metodología The article addresses the importance of unitary heating
operations in the food industry, focusing on the
application of heat treatments to ensure the safety and
high quality of food products. The main focus is on heat-
related unit operations such as pasteurization and
commercial sterilization, highlighting their role in
eliminating harmful microorganisms and improving food
safety.
Link de Video de
presentación
Análisis de los resultados
realizado por el
estudiante
Conclusiones realizadas
por el estudiante