2026-04-30T06:01:28Zhttps://ebiltegia.mondragon.edu/oai/request

oai:ebiltegia.mondragon.edu:20.500.11984/140712026-03-14T07:15:41Zcom_20.500.11984_1143col_20.500.11984_1148

Alonso de Mezquia, David Lapeira, Estela Bou-Ali, M. Mounir 2026-03-13T13:56:00Z 2026-03-13T13:56:00Z 2025 https://katalogoa.mondragon.edu/janium-bin/janium_login_opac.pl?find&ficha_no=200835 https://hdl.handle.net/20.500.11984/14071 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. eng CFD investigation of solid content influence on thermal sterilization of canned products