Heat-induced Flow and Temperature Distribution in Canned Foods Containing Liquid and Particles

Abstract

Natural convection heat transfer was experimentally investigated in a cylindrical can packed with liquid and particles. White ceramic particles were used as a model tracer to observe the flow of the content easily. Flow visualization of the tracer and temperature measurement for this system were carried out to make clear the natural convection mechanism. According to the observation of natural convection, axisymetric flow could be assumed; three-dimensional problem could be reduced to two dimensions. Darcy's number, which was calculated from the size of the can and the permeability of the porous medium, indicated that Darcy's law could be applicable to the flow analysis in this system. A mathematical model was developed for predicting flow patterns and temperature profiles during heating of canned foods containing liquid and particles. The calculated temperature profile agreed closely with the experimental one.