HEAT-TRANSFER RATE VARIATIONS IN A CANNED FOOD DURING STERILIZATION

A theoretical and experimental investigation of the transient heat transfer during sterilization of the canned foods was conducted in order to determine the heat transfer rate variations. The present model is based on the heat balance equation using the boundary condition of the first kind in the transient heat transfer, which expresses a simple relationship between the time and temperatures. Experimental studies were devised to measure center temperatures of the canned foods. The experimental heat transfer rates were compared with the predictions obtained from the present model and good agreement was found. The results confirmed that the present model is capable of estimating the heat transfer rates in a simple manner.