Abstract
As we have illustrated in the previous chapters, sterilization of liquid food in pouches is complicated by the influence of natural convection currents induced by the hot walls of the can. In order to predict the temperature variation of the slowest heating zone (SHZ) with time, it is necessary to use computational fluid dynamics (CFD) analysis, which can be accomplished using any of a number of available commercial software packages. However the required computational time is usually of the order of hours, as reported in Chapter 5.
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Al-Baali, A.AG., Farid, M.M. (2006). A New Computational Technique For The Estimation Of Sterilization Time In Canned Food. In: Sterilization Of Food In Retort Pouches. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31129-7_9
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DOI: https://doi.org/10.1007/0-387-31129-7_9
Publisher Name: Springer, Boston, MA
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