ABSTRACT
Processing Parameters .................................................................136 5.3 Fundamental Conservation Equations for CFD......................................137
5.3.1 Cartesian Coordinate System ......................................................137 5.3.2 Cylindrical Coordinate System ...................................................138
5.4 Boundary and Initial Conditions.............................................................139 5.4.1 Velocity Boundary Conditions ....................................................139 5.4.2 Thermal Boundary Conditions ....................................................140 5.4.3 Mass Transfer Boundary Conditions ..........................................140
5.5 Solution Methods ....................................................................................141 5.6 Worked Examples....................................................................................142 5.7 Conclusions..............................................................................................146 Acknowledgments .............................................................................................149 References .........................................................................................................149
In the food industry, thermal processing is referred to as the processes that heat, hold, and cool a product sequentially, which is required to be free of food-borne illness for a desired period.
