Mathematical Modelling and Simulation of the Thermal Processing of Anisotropic and Non-homogeneous Conduction-heated Canned Foods: Application to Canned Tuna
نویسندگان
چکیده
Thermal processing of conduction-heated canned foods is modelled using three approaches: (A) homogeneous isotropic, (B) homogeneous anisotropic and (C) nonhomogeneous anisotropic systems. Based on these models, numerical simulations are performed, using finite differences and finite elements methods. The simulation results are validated with experimental data obtained from the sterilization of canned tuna, a rather complex system. The last approach is found to be the most appropriate, though the second can be used for practical purposes.
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