Transport behavior of sterilization of canned liquid-food
DOI:
https://doi.org/10.17533/udea.redin.14934Keywords:
Navier-Stokes, food sterilization, slowest heating zone (SHZ)Abstract
A perspective on the evolution of liquid-food thermal sterilization and the importance of mathematical modeling and the role of computational numerical analysis in the estimation of equivalent sterilization time is presented in this work.
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