ABSTRACT
This chapter presented the capability of computational fluid dynamics (CFD) modeling and simulation to optimize thermal processing of canned foods. CFD and numerical simulation are commonly applied in the prediction of flow patterns and temperatures during thermal processing of foods. CFD modeling of thermal processing of canned food can be used to ensure food safety while minimizing food quality and nutrients loss. The F value is generally used as an indicator representing the degree of sterilization during the thermal process. Estimating F values of a thermal process based on the cold point accurately determined by using simulations and experiments is an essential step when designing a suitable thermal process for canned foods to ensure food safety while minimizing loss of quality and nutrients. Numerical simulations, primarily CFD, have been effectively used to investigate slowest heating zones during the pasteurization or sterilization of liquid foods packed in cans.
