NUMERICAL SIMULATION OF THERMAL STERILIZATION PROCESS OF FOODS USING CONTROL VOLUMES: CYLINDRICAL APROXIMATION

被引：0

作者：

Ciro-Velasquez, Hector J. ^{[1
]}

Gonzalez, Carlos ^{[1
]}

Garcia, Eduard ^{[1
]}

机构：

[1] Univ Nacl Colombia Medellin, Dept Ingn Agr & Alimentos, Sede Medellin, Colombia

来源：

DYNA-COLOMBIA | 2009年 / 76卷 / 159期

关键词：

Sterilization; thermal destruction; heat transfer; finite differences; numeric simulation;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Thermal sterilization of food was simulated using the technique of finite differentiation applied to volumes of control. The simulation model was developed in cylindrical coordinates with an application example in a meat product (beef). The results of the simulation showed that the developed algorithm is independent of the selected nodal network, allowing to quantify the heat penetration curves in the critical point of the food, the lethality and the sterilization value of the process.

引用

页码：115 / 124

页数：10

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