Numerical Analysis of Heat Transfer of Canned Liquid Foods Containing Fibers or Particles during Sterilization

Abstract

The velocity profile, temperature distribution, and the slowest heating point of a canned liquid food containing fibers or particles were calculated numerically by using fundamental equations that take account of the effect of free convection in the can at an unsteady state under the assumption of imaginary fluid with apparent physical properties. To check these calculated results, the temperature distribution in the can was measured experimentally under the same operating conditions as those of the theoretical analysis. The calculated results agree closely with the experimental ones. Adaptable ranges of present numerical analysis and the positional characteristics of the slowest heating point are shown.