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Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)

Abstract In this study, conductive heat transfer was investigated during sterilization in the canned celery stew. A computational fluid dynamics CFD model was developed and validated to predict the temperature profiles and determine the slowest heating zone (SHZ) during the thermal processing. The temperature profile was obtained and recorded experimentally at a point where the coldest thermal point was expected. CFD models were validated against experimental data. The results of the study showed that the SHZ was located at the geometric center of the containers (x = 5.00, y = 1.42, z = 6.75 cm), and the temperature reached 119.5 °C. Root mean square error (RMSE) was calculated and showed a good fit between both methods (RMSE = 1.03). The container geometrical center F0 was estimated to be 13.19 min. For optimization of the process, according to the stew ingredients, especially meat, F0 was about 8 min. Thus, the required holding time was decreased by 5.19 min, and the retort setting was readjusted.