Transport behavior of sterilization of canned liquid-food

Author:

Alvarado Juan,Martínez Gloria,Navarrete José,Botello Enrique,Calderón Mario,Jiménez Hugo

Abstract

A perspective on the evolution of liquid-food thermal sterilization and the importance of mathematical modeling and the role of computational numerical analysis in the estimation of equivalent sterilization time is presented in this work.

Publisher

Universidad de Antioquia

Subject

General Engineering

Reference52 articles.

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2. I. Dincer. “Heat transfer during heat sterilization and cooling processes of canned products”. International Communications of Heat and Mass Transfer. Vol. 34. 1998. pp. 101-105.

3. A. G. Ghani. “A computer simulation of heating and cooling liquid food during sterilization process using computational fluid dynamics”. Association for Computing Machinery New Zealand Bulletin. Vol. 2. 2006. pp. 1-14.

4. National Canners Association. Research Laboratories. “Laboratory Manual for Food Canners and Processors”. Microbiology and Processing. 3rd ed. The AVI Publishing Company. Inc. Westport, Connecticut. Vol. 1. 1979. pp. 1-336.

5. H. Jiménez Islas, L. M. González Calderón, J. E. Botello Álvarez, J. L. Navarrete Bolaños. “Estudio Numérico de La Esterilización Térmica de Alimentos Líquidos Enlatados que Contienen Partículas, Empleando el Enfoque de Medio Poroso”. Revista Mexicana de Ingeniería Química. Vol. 4. 2005. pp. 1- 23.

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