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Thermal Sterilization of Conduction‐Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition
Author(s) -
BHOWMIK SANTI R.,
SHIN SEONGGYUN
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05392.x
Subject(s) - thermal conduction , thermal diffusivity , materials science , sterilization (economics) , thermal , convection , heat transfer , convective heat transfer , mechanics , thermal conductivity , composite material , thermodynamics , physics , monetary economics , economics , foreign exchange market , foreign exchange
A mathematical model was developed to evaluate thermal processing of foods in cylindrical plastic cans. This model included convective heat transfer coefficients for heating and cooling media, thermal diffusivities of plastic can wall and the canned food, and contact conductance between the plastic wall and the canned food. Temperatures estimated by the model at the coldest point in a can agreed closely with those determined experimentally during thermal processing. Thermal diffusivity of can wall and heat transfer coefficients of heating and cooling media considerably influenced the sterilizing values of the processed food.