Heat transfer during heat sterilization and cooling processes of canned products

Abstract

In this paper, an analysis of transient heat transfer during heat sterilization and cooling processes of a cylindrical canned product is presented. In the analysis, most practical case including the boundary condition of third kind (i.e., convection boundary condition, leading to 0.1 ≤ Bi ≤ 100) was employed. A simple analytical model for determining effective heat transfer coefficients for such products is developed. For the heat sterilization process, heating coefficient is incorporated into heat transfer coefficient model. An experimental study was performed to measure the thermal center temperatures of the short-cylindrical canned products (i.e., Tuna fish) during heat sterilization at the retort medium temperatures of 115^∘C and 121^∘C, and during cooling process at 16^∘C. The effective heat transfer coefficient model used the experimental temperature data. Using these effective heat transfer coefficients the center temperature distributions were calculated and compared with the experimental temperature distributions. Agreement was found considerably high. The results of the present study indicate that the heat-transfer analysis technique and heat-transfer coefficient model are reliable, and can provide accurate results for such problems.