Journal article No. 135-90.
Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, page 827, May 1991
How to Cite
BHOWMIK, S. R. and SHIN, S. (1991), Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition. Journal of Food Science, 56: 827. doi: 10.1111/j.1365-2621.1991.tb05392.x
Presented at the 49th Annual Meeting of the Institute of Food Technologists (paper No. 161), Chicago, Illinois, June 25-29, 1989.
Salaries and support for research were provided by the Ohio Agricultural Research & Development Center, The Ohio State Univ., Columbus, OH.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/11/90; revised 11/19/90; accepted 12/7/90.
A mathematical model was developed to evaluate thermal processing of foods in cylindrical plastic cans. This model included convective heat transfer coefficients for heating and cooling media, thermal diffusivities of plastic can wall and the canned food, and contact conductance between the plastic wall and the canned food. Temperatures estimated by the model at the coldest point in a can agreed closely with those determined experimentally during thermal processing. Thermal diffusivity of can wall and heat transfer coefficients of heating and cooling media considerably influenced the sterilizing values of the processed food.