Abstract
In this chapter, sterilization of canned liquid food in a two-dimensional (2-D) can sitting in an upright position and a three-dimensional (3-D) can lying horizontally were analyzed using computational fluid dynamics (CFD). In all the simulations, saturated steam at 121°C was assumed as the heating medium, except in Section 5.4 where the effect of sterilization temperature was studied. The different liquid foods studied were assumed to have a constant specific heat, thermal conductivity, and volume expansion coefficient, while the viscosity was taken as a function of temperature. Density variations were governed by the Boussinesq approximation (a commonly used assumption for buoyancy problems whereby the density variations are not explicitly modeled, but their effect is represented by a buoyancy force, which is proportion to the temperature variation). The CFD code PHOENICS was used, which is based on the finite volume method (FVM) of solution, as developed by Patankar and Spalding (1972). The results of the simulations were presented in the form of transient temperature, velocity, bacteria, and vitamin concentration profiles. The shape of the slowest heating zone (SHZ) during natural convection heating of canned liquid foods was also simulated and studied in all cases.
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Al-Baali, A.AG., Farid, M.M. (2006). Thermal Sterilization Of Food In Cans. In: Sterilization Of Food In Retort Pouches. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31129-7_5
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DOI: https://doi.org/10.1007/0-387-31129-7_5
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