ENGINEERING AND TRANSPORT PHENOMENA APPLICATIONS TO CONVECTIVE HEAT TRANSFER STUDY FOR CANNED FOODS

  • J. Welti-Chanes
  • O. Gómez-Palomares
  • F. Vergara-Balderas
  • S. Maris-Alzamora
Keywords: transport phenomena, convection, thermal treatment, canned foods

Abstract

Development of Process Industries in biotechnological subjects has aroused a great interest on the study, evaluation, and application of the fundamentals of engineering and transport phenomena for a better understanding and optimization of these processes. For the case of Food Engineering, these fundamentals are adapted to improve the traditional preservation processes, as well to optimize the energy use. In this way, the fundamentals of momentum, heat, and mass transfer are applied to a deep analysis of complex processes. This is the case of thermal process of foods in containers subjected to convection as the main mechanism of heating and cooling. In this work, a brief review of the evolution of mathematical and computational applications to the analysis of convective heating in canned foods is presented. In addition, a general idea of the state of the art of this topic is presented as an example of an engineering application of a subject related to biotechnological processes; particularly, the processing and preservation of foods

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Published
2020-10-09
How to Cite
Welti-Chanes, J., Gómez-Palomares, O., Vergara-Balderas, F., & Maris-Alzamora, S. (2020). ENGINEERING AND TRANSPORT PHENOMENA APPLICATIONS TO CONVECTIVE HEAT TRANSFER STUDY FOR CANNED FOODS. Revista Mexicana De Ingeniería Química, 4(1), 89-106. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2089

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