NUMERICAL-ANALYSIS OF SLOWEST HEATING OR COOLING POINT IN A CANNED FOOD IN OIL

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 t he thermal process determination of the ran. To obtain the slowest poi nt, the temperature profiles in solid food are estimated by numerical calculation from the fundamental equations at unsteady state in consid eration of a free convection in the space occupied by the oil. The pos itions of the slowest heating or cooling point in the canned food in o il are obtained accurately, and a correlative equation for the positio n is obtained numerically under various operating conditions. The calc ulated temperature profiles and the position of both slowest points ar e in sufficiently good approximation to the experimental ones.