The main object of this chapter is to give a brief account of the mathematical methods of determining the temperature distribution with time and position in packaged foods while being heated and cooled. This is a prerequisite to establishing a process which will ensure the microbiological safety of the product and is also organoleptically acceptable. This requires an examination of the modes of heat transfer in different parts of the processing operation.
KeywordsHeat Transfer Computational Fluid Dynamics Natural Convection Energy Balance Model Food Proc
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