Numerical Modeling of Natural Convection Heating in Canned Liquid Foods

Abstract

Amathematical model was developed for the first time for predicting detailed flow patterns and temperature profiles during natural convection heating of canned liquids. Finite difference methods were used to solve the governing Navier-Stokes equations in axisymmetric cylindrical coordinates. A vorticity-stream function formulation of the equations was used. Details of the numerical techniques used are discussed. Plots of transient isotherms, streamlines and velocities are provided. From the standpoint of food processing, the slowest heating points migrated within the bottom 15% of the can with no particular pattern of migration.