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.
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