Cooling is applied to horticultural products to reduce exposition time to inappropriate temperatures. In the present work, a mathematical model was proposed to describe the cooling behavior of lime fruit and to determine the thermal convection coefficient (h) involved. The Galerkin finite element method was used to obtain a numerical solution of the model and results were evaluated by comparing with experimental information. The coefficient h was dependent on fruit position in the cooling system, varied between 3.7 and 100.6 W/m2  °C with air velocity, and results corresponding to forced air were expressed in terms of Nusselt and Reynolds numbers. Practical Applications A methodology was developed to determine the thermal convection coefficient (h) in the cooling process of a horticultural product. The procedure was based on fundamental heat transfer laws that were analyzed through the finite element method; however, it was step by step described and was programmed in the Matlab environment, which allows an easy application to other process conditions.

T he demand for nixtamalized products has broadened the industrialization of maize. The nejayote is a product of the alkaline cooking of grain, and unfortunately contributes to environmental deterioration after being dumped into the public sewer system. There is evidence that adequate treatment of this byproduct not only reduces pollution, but it is also a source of compounds with high added value with potential for technological applications. The objective of this review was to provide an overview of the main methodologies and technological developments which have been implemented to explore the physicochemical properties of nejayote and to assign a treatment or an application to it. With the work performed it was possible to detect that the recovery of materials with high added value (polyphenols, carbohydrates, sugars, gums and calcium components) can be used in various areas such as the food, pharmaceutical and biotechnological sectors. In addition, it was identified that the obtaining of these components can be carried out through the coupling of various bioprocesses (fermentation, filtration, centrifugation and decantation).Resumen L a demanda de productos nixtamalizados ha incrementado la industrialización del maíz. El nejayote surge de la cocción alcalina del grano, y desafortunadamente contribuye en el deterioro ambiental tras ser vertido al alcantarillado público. Existe evidencia de que el tratamiento adecuado de este subproducto no sólo disminuye la contaminación, también es fuente de compuestos de valor agregado alto con potencial para aplicaciones tecnológicas. El objetivo de esta revisión fue proveer un panorama sobre las principales metodologías y desarrollos tecnológicos que se han implementado para explorar las propiedades físico-químicas del nejayote y proveerle un tratamiento o aplicación. Con el trabajo realizado se pudo detectar que la recuperación de materiales con valor agregado alto (polifenoles, carbohidratos, azúcares, gomas y componentes de calcio) puede ser utilizada en diversas áreas como la alimenticia, farmacéutica y biotecnológica. Además, se identificó que la obtención de dichos componentes se puede llevar a cabo mediante el acoplamiento de diversos bioprocesos (fermentación, filtración, centrifugación y decantación).