Effects of Various Factors on Heat Transfer Rate in Sterilizing Process of Canned Foods by Vacuum Pack

Abstract

The mechanism of heat transfer in a sterilizing process of canned foods by vacuum pack was investigated using a model can to establish the optimum operating condition. The relations between the heat transfer rate in this can and the vacuum degree or the volume of water for steam which became a heating medium for foods were experimentally investigated and an empirical equation was obtained. Furthermore, the heat transfer coefficients for steam condensation on the surface of solid food in this can were calculated numerically by fundamental equations and a relational equation was obtained.