THERMAL-PROCESS SIMULATION OF CANNED FOODS UNDER MECHANICAL AGITATION

This paper describes how the distributed parameter conduction-heating numerical model was modified and tested to accurately predict the can center temperature for canned foods which exhibit combined heat transf er of pure conduction with added forced convection caused by mechanica l agitation. This innovation will open the door to more widespread use of such mathematical models as part of the control system logic for m aking accurate adjustments to process conditions in response to unexpe cted retort temperature deviations on-line during thermal processing o f canned foods in agitating retorts.