Numerical analysis of heat transfer of canned liquid foods containing fibers or particles during sterilization

Journal of Chemical Engineering of Japan

Volumn 33, Issue 5, 2000, Pages 703-708

  Wang, Q Z ^a   Sakai, N ^a   Hanzawa, T ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Canned liquid food; Heat transfer analysis; Mixed fiber or particle; Slowest heating point; Sterilization

Indexed keywords

FOOD PROCESSING; HEAT TRANSFER; MATHEMATICAL ANALYSIS; NATURAL CONVECTION; STERILISER EQUIPMENT;

EID: 0033673231     PISSN: 00219592     EISSN: None     Source Type: Journal    
DOI: 10.1252/jcej.33.703     Document Type: Article

References (9)

1. State-of-the-art methodology for evaluation of pasteurize heating and cooling processes
2. Numerical modeling of natural convection heating in canned liquid foods
3. Finite-element simulation of an in-package pasteurization process
4. Numerical simulation of natural convection heating of canned thick viscous liquid food products
5. Specific heats of foods in cooling
6. Experimental values of thermal conductivities of selected fruits and vegetables
7. Location of the slowest heating zone for natural-convection-heating fluids in metal containers