Resumo

CIRO-VELASQUEZ, HÉCTOR J.; GONZALEZ, CARLOS  e  GARCIA, EDUARD. NUMERICAL SIMULATION OF THERMAL STERILIZATION PROCESS OF FOODS USING CONTROL VOLUMES: CYLINDRICAL APROXIMATION. Dyna rev.fac.nac.minas [online]. 2009, vol.76, n.159, pp.115-124. ISSN 0012-7353.

Thermal sterilization of food was simulated using the technique of finite differentiation applied to volumes of control. The simulation model was developed in cylindrical coordinates with an application example in a meat product (beef). The results of the simulation showed that the developed algorithm is independent of the selected nodal network, allowing to quantify the heat penetration curves in the critical point of the food, the lethality and the sterilization value of the process.

Palavras-chave : Sterilization; thermal destruction; heat transfer; finite differences; numeric simulation.

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