Quantifying Enhancement in Heat Transfer Due to Natural Convection During Canned Food Thermal Sterilization in a Still Retort

Food and Bioprocess Technology

Volumn 4, Issue 3, 2011, Pages 429-450

  Koribilli, Neeharika ^a,b   Aravamudan, Kannan ^a   Aditya Varadhan, M U S V ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY MADRAS   (India)

^b SEMAC Pvt Ltd   (India)

Author keywords

CFD; Conduction; Heat transfer enhancement due to natural convection; Lethality; Thermal sterilization of liquid food

Indexed keywords

CFD; CONDUCTION; HEAT TRANSFER ENHANCEMENT DUE TO NATURAL CONVECTION; LETHALITY; THERMAL STERILIZATION OF LIQUID FOOD;

ASPECT RATIO; CANNING; CHEMICAL CONTAMINATION; COMPUTATIONAL FLUID DYNAMICS; COMPUTER SIMULATION; FLUIDIZED BEDS; FORECASTING; HEAT TRANSFER COEFFICIENTS; HEATING; LIQUIDS; NATURAL CONVECTION; NUSSELT NUMBER;

STERILIZATION (CLEANING);

EID: 79951515029     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0232-9     Document Type: Article

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