DOI: 10.17265/2159-5828/2012.09.038
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Jianwei Zhou, Donghong Liu, Dongdong Li

Abstract: Canning is the most conventional used thermal processing in food industry, as well as aseptic processing. While the liquid food is been heating, because of the existence of convection, the cold spot in the can is moving. Meanwhile, thesterilization value (F) of each point in the can differs with each other. So the cold spot is not always the spot of sterilization minimum value (F min). Cylindrical liquid can of water and different concentrations of CMC (1.0%, 1.5%, 2.0% and 2.5%) were simulated by solving the …

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