Generate a lattice Boltzmann model (LBM), which allows to simulate the behavior of a Bingham fluid through a rectangular channel with the D2Q9 model. For this purpose, a relaxation parameter is proposed based on the rheological parameters of the Bingham model. The validation will be carried out with the solution of the movement equation, and velocity profiles will be obtained for three different Bingham numbers (Bn). Other simulations will be made in a rectangular channel in the presence of arbitrarily and randomly generated porous media. The main objective is to propose a method to predict the behavior of non-Newtonian fluids (Bingham fluid) through porous media, which have many applications in the chemical industry avoiding at the same time the expensive experimentation of these systems, with predicting models.

Producir alimentos inocuos es una prioridad. En la industria de los alimentos se usa el análisis de peligros y puntos críticos de control (HACCP, por sus siglas en inglés) para el control de peligros biológicos. Sin embargo, hacer porciones permite su recontaminación, poniendo en riesgo este atributo, problema que se ha controlado agregando algún proceso adicional, como el empleo del procesamiento por altas presiones: un método eficiente, pero costoso y tardado. El propósito de esta investigación es modificar el proceso de termoencogido de los envases de productos en porciones y convertirlo en un punto crítico de control para garantizar su inocuidad, ya que hasta ahora es concebido únicamente para proteger el alimento de agentes externos, recubriéndolo en un envase de plástico termoencogible y sumergiéndolo en un tanque con agua caliente. Para este fin, se obtuvieron variables de temperatura, flux y tiempo mediante simulaciones computacionales en un trozo de carne emulado, utilizando el análisis del elemento finito para estimar y evaluar el proceso de calentamiento.

Biohazard recontamination of food can occur in a meat processing plant during slicing, portioning, or racking. Subsequently, to protect them from external agents, not allow the loss of moisture contained in the product, and preserve its safety, they undergo a shrinking process; which consists of submerging in a tank with hot water at an approximate temperature of 87°C, for a certain time the food that has been wrapped with a heat shrink plastic, making it shrink. In this work, the behavior of heat transfer in a non-commercial shrink tank, built with two different arrangements of electrical resistances for water heating, is investigated. The study was carried out through numerical simulations with the implicit method of alternating directions (ADI). The results obtained from the heating times with their respective temperature distributions show that the arrangement with four resistances is the most efficient for the process of heating the water in the shrink tank, achieving a homogeneous temperature of 87°C, in times less than 9 minutes with a heat flux of q = 24.48 W. The validation of the simulations will be carried out in a subsequent work with experimental tests carried out in the shrink tank.

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