Numerical simulation of unsteady heat conduction in arbitrary shaped canned foods during sterilization processes

A numerical model is developed for determination of the unsteady-state temperature field in conductively heated canned foods of various shapes under boundary conditions of the third kind (surface convection) and at variable heating medium temperatures. The heat conduction differential equation is so...

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Veröffentlicht in:	Journal of food engineering 1994, Vol.21 (3), p.343-354
Hauptverfasser:	Akterian, Stepan G., Fikiin, Kostadin A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences canned products Food engineering Food industries food processing foods Fundamental and applied biological sciences. Psychology General aspects heat transfer mathematical models shape
Online-Zugang:	Volltext
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