Numerical Modeling of Heat Transfer during Pasteurization of Caviar

摘要: One of the most important methods of monitoring the heat transfer phenomenon during processing is modeling. In this study, a numerical model was developed to investigate two-dimensional heat transfer in homogenous finite cylinder (caviar container) to predict the local temperature during pasteurization. The model accommodates the effects of temperature dependent variables such as apparent specific heat, enthalpy, thermal conductivity, and water activity. The model was validated by comparison of the experimental temperature profiles during pasteurization of caviar with predicted values by model. This comparison indicated that the developed model was useful to describe the heat transfer phenomenon during caviar pasteurization.