CFD investigation of solid content influence on thermal sterilization of canned products

Abstract

The objective of this study is to analyze the impact of solid particle size on the thermal sterilization process of canned food using Computational Fluid Dynamics (CFD). The study investigates how different particle sizes influence heat transfer efficiency, heating rate, and overall process lethality. A CFD-based model, validated against experimental data, is employed to assess temperature distribution and determine the slowest heating zone (SHZ) for various particle configurations.