Numerical and Experimental Study of Pasteurization of Liquid Canned Food
碩士 === 中原大學 === 土木工程研究所 === 106 === In this study, we used computational fluid dynamics software, ANSYS Fluent, to simulate the effects of temperature change inside the liquid canned food (Cream of Potato Soup) during the heating process. The slowest heating zone (SHZ) formed by the phenomenon of na...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/hsbd36 |