• H. Jiménez-Islas
  • L. M. González-Calderón
  • J. E. Botello-Alvarez
  • J. L. Navarrete-Bolaños Instituto Tecnológico de Celaya
Keywords: porous medium, food sterilization, cold point, orthogonal collocation


A numerical study was performed about heating dynamic on canned foods that contain solid particles, analyzing the effect of the Darcy number, geometric aspect and thermodynamical properties on the loci of cold spots and the sterilization time required. The mathematical model was developed from the Darcy law using Brinkman extension and an energy balance for the multiphase media. The governing equations were spatially discretized using orthogonal collocation with Legendre polynomials, with mesh 21x21 and 43x43; the time was discretized using and implicit Euler scheme. The resulting set of algebraic equations was solved via nonlinear relaxation. With this information, a computer code was developed using FORTRAN 90, that allows to estimate the dynamic heating and position of cold spots in particulate-food sterilization in still retort. The computer runs were performed with nutritional and thermodynamic data obtained for diverse canned foods as tuna in water; traditionally-baked beans and peas in brine. We observed that the required time for obtaining commercial sterility is practically the same if the viscosity of interstitial fluid is considered as temperature function or it is assumed at constant value. Furthermore, if Darcy number is increased, the required sterilization time decreases. In the case of peas in brine packed in 303x407 cans, a thermal processing time of 17 minutes is predicted for obtaining commercial sterility equivalent to F0 = 2.52 minutes,
when the steam in the retort remains at 121° C


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How to Cite
Jiménez-Islas, H., González-Calderón, L. M., Botello-Alvarez, J. E., & Navarrete-Bolaños, J. L. (2020). NUMERICAL STUDY FOR THERMAL STERILIZATION IN CANNED LIQUID FOOD CONTAINING PARTICLES USING POROUS MEDIA APPROACH. Revista Mexicana De Ingeniería Química, 4(1), 1-23. Retrieved from

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