International Journal of Food Processing Technology  (Volume 3 Issue 2)
 Modeling and Simulation of Thermal Sterilization of Conduction Heat Canned Foods Using Heat Transfer Coefficients Boundary Conditions  International Journal of Food Processing Technology
Pages 48-53

Ibrahim O. Mohamed

Published: 28 July 2016
A generalized computer simulation model for thermal sterilization of conduction-heated canned food was developed. The model is based on expressing the boundary conditions in term of heat transfer coefficients to allow for handling all possible types of boundary conditions in addition of updating the boundary conditions during thermal processing. The developed computer program was based on an alternating direction implicit (ADI) finite difference method using Crank-Nicolson scheme of discretization. The computer simulation model was validated using published experimental time-temperature data collected at the geometric center for 5 % (w/w) canned bentonite in cylindrical can with 9 % headspace. An excellent prediction for the can center temperature during both heating and cooling cycle compared to experimental data was obtained. The program was used successfully in tracing the location of the cold spot by examining the solution of the temperature profiles along the central axial direction at a given time confirming that cold spot for the can size and headspace level used is at the geometric center. The developed computer program will be a valuable tool in thermal process design, scheduling and optimization because it is based on realistic thermal processing conditions that take into consideration actual thermal resistance at the can boundary surfaces and at the headspace side.
Thermal sterilization, Modeling and simulation, ADI, Heat transfer coefficients, Can headspace.