Abstract
A computerized mathematical model was developed to evaluate the thermal processing of low acid foods in cylindrical plastic cans with various values of thermal diffusivity for the can wall. The model was based upon the solution of heat conduction equations by the modified alternating direction implicit technique, the Douglas algorithm. This method was used successfully in estimating the time-temperature profile at various locations in the can wall and the food. The program was capable of running on a high speed personal computer. The sterilizing values were found to be more affected by wall thickness than the thermal diffusivity of the wall.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.