NSNestor Abel Sánchez-Goycochea

Nestor Abel Sánchez-Goycochea

*This is an algorithmically generated author record based on publicly available information.

Current Organizations / Institutes

The organizations/institutes from the scholar's latest article

Previous Organizations / Institutes

The organizations / institutes from the scholar's other articles in the past ten years


Nestor Abel Sánchez-Goycochea has a total of 29 co-authors. Here are the top co-authors by number of shared publications:


Latest Publications

  • Open Access

    Mathematical Modeling of Moisture Diffusivity and Mass Transfer During Drying of Coffea arabica L. var. Catimor

    by Frank Fernandez-Rosillo, Fredy Velayarce-Vallejos, Luidem Fernández-Rosillo, Nestor A. Sánchez-Goycochea, Eliana Milagros Cabrejos-Barrios, Ernesto Hernández-Martínez, Juan C. Damián-Sandoval, Segundo G. Chávez, Marvin G. Valle-Epquín, César R. Balcázar-Zumaeta

    Understanding mass transfer mechanisms during coffee drying is essential for optimizing postharvest processing conditions. This study aimed to estimate the effective moisture diffusivity coefficient (Deff) and convective mass transfer coefficient (hm) of Coffea arabica L. var. Catimor through mathematical modeling. Drying experiments were conducted in an automated convection dryer (CE 130) at four constant temperatures (40, 50, 60, and 70 °C) and an air velocity of 1.5 m/s. Drying time, equilibrium moisture content (Meq), and critical moisture content (Mc) were determined. A MATLAB based algorithm was developed to solve Fick’s second law and estimate Deff and hm  during coffee drying. An Arrhenius-type model was further applied to describe the temperature dependence of both coefficients. Although the model captured the general increasing trend with temperature, only moderate coefficients of determination were obtained (R2 = 0.63 for Deff and R2 = 0.74 for hm). Drying times were 26.5, 17.5, 16.5, and 13.5 h at 40, 50, 60, and 70 °C, respectively. Meq ranged from 11.30% to 11.76% (wet basis), while Mc remained close to 46% (wet basis) at all temperatures. Deff ranged from 0.232×10−10 to 1.397×10−10 m2/s, whereas hm ranged from 1.668×10−9 to 3.998×10−9 m/s. Both coefficients increased with temperature, indicating enhanced internal diffusion and external mass transfer. These findings provide useful engineering parameters for modeling, design, and optimization of industrial coffee drying processes.

  • Open Access

    Divergent Primary Growth Kinetics of Aerobic mesophilic and Staphylococcus aureus in Guinea Pig Meat Burgers Under Controlled Temperature

    by Frank Fernandez-Rosillo, Carlos Culqui-Arce, Eliana Milagros Cabrejos-Barrios, Katia Karlita Rodríguez Frias, Jhuly Vanessa Pérez Gonzáles, Nestor A. Sánchez-Goycochea, Nilthon Arce Fernández, Ralph Rivera-Botanares, Fredy Velayarce-Vallejos, Diner Mori-Mestanza, et al.

    Temperature abuse during storage represents a critical factor influencing microbial behavior in meat products, particularly in non-conventional matrices such as guinea pig meat. This study aimed to characterize and compare the primary growth kinetics of Aerobic mesophilic bacteria and Staphylococcus aureus (S. aureus) in guinea pig meat burgers under controlled temperature abuse conditions (30, 35, and 40 °C). Microbial growth was monitored over 96 h and described using the modified Gompertz model to estimate key kinetic parameters, including maximum specific growth rate (µmax) and lag phase duration (λ). Aerobic mesophilic bacteria exhibited increasing µmax values with temperature, indicating enhanced metabolic activity under elevated thermal conditions. In contrast, S. aureus showed reduced µmax and prolonged λ at 40 °C, suggesting stress-induced modulation of growth dynamics. These findings demonstrate that temperature increases do not uniformly accelerate microbial proliferation across different populations within the same food matrix. The contrasting kinetic responses indicate that Aerobic mesophilic bacteria and S. aureus respond differently to temperature abuse conditions, highlighting that total aerobic counts alone may not reliably predict pathogen behavior in guinea pig meat burgers.

  • Open Access

    Effect of Temperature on the Drying Kinetics of Caturra Coffee: Correlation with Hyperspectral Imaging and Sensory Quality

    by Frank Fernandez-Rosillo, Nestor A. Sánchez-Goycochea, Cinthya Santa Cruz-López, Eliana Milagros Cabrejos-Barrios, Jorge Caucha-Iparraguirre, Flor Garcia-Carrión, Lenin Quiñones-Huatangari

    Coffee processing requires continuous optimization to preserve sensory quality while improving process efficiency. Although hyperspectral imaging has been widely applied for food quality evaluation, its use for predicting coffee cup score during controlled drying remains limited. This study aimed to evaluate the effect of drying temperature on the drying kinetics of Caturra coffee and to develop a predictive model for cup score using hyperspectral imaging combined with Partial Least Squares Regression (PLSR). Coffee samples were dried at four constant temperatures (30, 40, 50, and 60 °C) in forced-convection ovens, and hyperspectral reflectance images (400–1000 nm) were acquired using a Specim FX10 camera. Sensory evaluation was conducted by six certified Q Arabica Graders. Drying times were 52, 34, 30, and 20 h at 30, 40, 50, and 60 °C, respectively, with corresponding cup scores of 83.21, 83.50, 83.60, and 83.26 points. Effective moisture diffusivity ranged from 10−13 to 10−12 m2/s, while mass transfer coefficients were on the order of 10−9 m/s, with activation energies of 28.016 and 19.272 kJ/mol. No significant differences in cup score were observed among drying temperatures (p>0.05). A PLSR-based model was developed to estimate cup score from hyperspectral data, achieving R2 values of 0.770 and 0.855 and RMSE values of 0.515 and 0.518 for calibration and validation, respectively. Key wavelengths at 480, 600, 720, and 940 nm were identified as the most influential spectral regions associated with chemical compounds affecting sensory quality. These findings demonstrate the potential of integrating drying kinetics and hyperspectral imaging as a rapid and non-destructive approach for objective prediction of coffee sensory quality during processing.


  • Open Access

    Effectiveness of Machine Learning in Fraud Detection. Systematic Literature Review

    by Diego Alonso Fernández-Alburuqueque, Jose David Gerrero-Manayay, Nestor Abel Sánchez-Goycochea

    Fraudulent transactions represent a significant global issue due to their economic and social impact. This research aims to identify the most effective machine learning models for detecting fraudulent transactions. A systematic literature review was conducted as the primary methodology, structured around three specific questions derived from the main research question: Which machine learning models are the most effective for detecting fraudulent transactions? A total of 78 articles were analyzed, extracted from the Scopus and Web of Science databases up to September 2024. Of these, 39 met the inclusion criteria established under the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) protocol. The results highlight that machine learning and deep learning models, such as Random Forest, Extreme Gradient Boosting, Long Short-Term Memory, Artificial Neural Networks, and some hybrid ML-DL models, are the most effective for detecting fraudulent transactions. It is concluded that these techniques provide robust and reliable solutions to prevent losses caused by fraud, contributing to the development of advanced strategies in organizations and financial sectors.

  • Open Access

    Life Cycle Assessment of DDGS produced by stillage drying in a corn-based biorefinery

    by Nestor Sanchez, Kurt A. Rosentrater, Martin Kaltschmitt, Katarzyna Grzesik

  • Open Access

    Afternote to Coupling at a distance: convergence analysis and a priori error estimates

    by Nestor Sánchez, Tonatiuh Sánchez-Vizuet, Manuel E. Solano

    In their article "Coupling at a distance HDG and BEM", Cockburn, Sayas and Solano proposed an iterative coupling of the hybridizable discontinuous Galerkin method (HDG) and the boundary element method (BEM) to solve an exterior Dirichlet problem. The novelty of the numerical scheme consisted of using a computational domain for the HDG discretization whose boundary did not coincide with the coupling interface. In their article, the authors provided extensive numerical evidence for convergence, but the proof of convergence and the error analysis remained elusive at that time. In this article we fill the gap by proving the convergence of a relaxation of the algorithm and providing a priori error estimates for the numerical solution.

  • Afternote to “Coupling at a Distance”: Convergence Analysis and A Priori Error Estimates

    by Nestor Sánchez, Tonatiuh Sánchez-Vizuet, Manuel E. Solano

    In their article “Coupling at a distance HDG and BEM”, Cockburn, Sayas and Solano proposed an iterative coupling of the hybridizable discontinuous Galerkin method (HDG) and the boundary element method (BEM) to solve an exterior Dirichlet problem. The novelty of the numerical scheme consisted of using a computational domain for the HDG discretization whose boundary did not coincide with the coupling interface. In their article, the authors provided extensive numerical evidence for convergence, but the proof of convergence and the error analysis remained elusive at that time. In this article we fill the gap by proving the convergence of a relaxation of the algorithm and providing a priori error estimates for the numerical solution.