Thermal processing is one of the safest and most used methods of food preservation. Although the computational fluid dynamics (CFD) has been used by several authors for liquid food thermal processing evaluation, just a few studies have compared the data obtained by CFD with experiments. The present work evaluated a liquid model food pasteurization in two commercial bottles using CFD. The model validation was carried out by comparing the obtained thermal profile with experimental data. The fluid behavior during heating and cooling was detailed. The data obtained using CFD described well the experimental processing, which suggest the possibility of using CFD for temperature profile evaluation in thermal processing of packaged convective foods.
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