Heat transfer during heat sterilization and cooling processes of canned products

摘要

In this paper, an analysis of transient heat transfer during heat sterilization and cooling processes of a cylindrical canned product is presented. In the analysis, most practical case including the boundary condition of third kind (i.e., convection boundary condition, leading to 0.1≤Bi≤100) was employed. A simple analytical model for determining effective heat transfer coefficients for such products is developed. For the heat sterilization process, heating coefficient is incorporated into heat transfer co- efficient model.