Numerical Analysis of Slowest Heating or Cooling Point in a Canned Food in Oil

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In the sterilizing process of canned food in oil for a fish meat such as tunny, the slowest heating or cooling point is very important for the thermal process determination of the can. To obtain the slowest point, the temperature profiles in solid food are estimated by numerical calculation from the fundamental equations at unsteady state in consideration of a free convection in the space occupied by the oil.<BR>The positions of the slowest heating or cooling point in the canned food in oil are obtained accurately, and a correlative equation for the position is obtained numerically under various operating conditions. The calculated temperature profiles and the position of both slowest points are in sufficiently good approximation to the experimental ones.

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  • Journal of chemical engineering of Japan

    Journal of chemical engineering of Japan 31(3), 451-455, 1998-06

    The Society of Chemical Engineers, Japan

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各種コード

  • NII論文ID(NAID)
    10002065718
  • NII書誌ID(NCID)
    AA00709658
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    00219592
  • NDL 記事登録ID
    4539070
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-R395
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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