Article from Trends in Food Science & Technology 43:83-103
AnikaSingh, Anubhav PratapSingh, Hosahalli, S.Ramaswamy
Abstract
Mathematical and predictive modeling through experimental and computer simulation techniques and the various optimization procedures form the three facets of studies on heat transfer modeling. Recent revolution in the computational capabilities has inspired the use of various advanced computer based procedures like artificial neural networks, genetic algorithms, computational fluid dynamics, advanced numerical simulations etc.; although the use of traditional analytical procedures is still significant. Thermal processing is a mature technology that has been extensively studied and widely accepted for commercial applications for producing shelf-stable food products. This review brings to perspective, the current status of the various methods available with respect to the thermal processing of canned particulate liquid foods. Various models developed by researchers are highlighted and a summary of the associated ideas are presented.