Abstract
The purpose of the study was to develop and validate the CFD model for predicting temperature profile and determine the slowest heating zone (SHZ) during the thermal processing of Fesenjan stew. The temperature profile was recorded experimentally at a point where it was predicted to be the SHZ. The results showed that the SHZ was located at the geometric center of the containers, and the temperature reached 120.3 °C. The average temperatures of experiment versus predicted temperatures at the same positions, no significant difference were observed (p < .01). The RMSE calculation showed good agreement between simulation and experimental data (RMSE = 1.36). The container geometrical center F0 was measured 17.68 min and indicated that an additional process was applied. An 11.5 min reduction in holding time was estimated to optimize the process since the F0 of some meat and sauce‐based food is about 6–7.65 min.
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