Applications of Computational Fluid Dynamics in the Thermal Processing of Canned Foods

Abstract

Though several food processing technologies have been developed with the aim of increasing the shelf-life of foods, thermal processing remains the most widely used food preservation technique. Thermal processing of canned foods can be divided into two major process methods: in-container sterilization and in-flow sterilization (Weng 2006). The food is usually packed in metal containers, glass bottles, retortable pouches, retortable cartons, etc. A variety of foods, including fruits, vegetables, meat, poultry, fish and dairy products, are being preserved by this method. In-flow sterilization process refers to the aseptic processing technique wherein the food products (mostly liquids) are sterilized prior to packaging (e.g. milk and fruit juices). This chapter provides insight into the applications of CFD in the thermal processing of canned foods; analyzing the liquid flow pattern; temperature and velocity profiles; and shape, size and position of the slowest heating zone (SHZ) and the associated biochemical changes in various types of canned foods.