Simulation of Heat Transfer in Canned Sliced Pineapples in Syrup During Sterilization Process

Abstract

The heat transfer in canned sliced pineapples in syrup during sterilization process was simulated usinga commercially available software (ADINA) in order to predict the heat distribution in the can and calculated assterilizing time. The experiments were performed with ten slices of pineapple in 25% (w/w) syrup fully filled in300x407 can size, and heated by steam using a horizontal still retort at 121.1 ^oC for 18 minutes. The almostagreement of two results was found. The relative difference of heating temperature were 1.45 and 5.43 percentin syrup and pineapple respectively. The F₀ value calculated from simulation was 2.46 minutes while the valueof 2.73 minutes was obtained from experiment, the relative difference was 9.89 percent.