Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition |
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Authors: | SANTI R BHOWMIK SEONGGYUN SHIN |
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Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology, The Ohio State Univ., 122 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210. |
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Abstract: | 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. |
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