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THERMAL PROCESS SIMULATION of CANNED FOODS UNDER MECHANICAL AGITATION 1
Author(s) -
BICHIER J.G.,
TEIXEIRA A.A.,
BALABAN M.O.,
HEYLIGER T.L.
Publication year - 1995
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1995.tb00358.x
Subject(s) - retort , thermal conduction , process (computing) , heat transfer , convection , thermal , materials science , thermodynamics , process engineering , mechanics , chemistry , computer science , composite material , physics , engineering , organic chemistry , operating system
This paper describes how the distributed parameter conduction‐heating numerical model was modified and tested to accurately predict the can center temperature for canned foods which exhibit combined heat transfer of pure conduction with added forced convection caused by mechanical agitation. This innovation will open the door to more widespread use of such mathematical models as part of the control system logic for making accurate adjustments to process conditions in response to unexpected retort temperature deviations on line during thermal processing of canned foods in agitating retorts.