Abstract In this study, conductive heat transfer was investigated during sterilization in the canned celery stew. A computational fluid dynamics CFD model was developed and validated to predict the temperature profiles and determine the slowest heating zone (SHZ) during the thermal processing. The temperature profile was obtained and recorded experimentally at a point where the coldest thermal point was expected. CFD models were validated against experimental data. The results of the study showed that the SHZ was located at the geometric center of the containers (x = 5.00, y = 1.42, z = 6.75 cm), and the temperature reached 119.5 °C. Root mean square error (RMSE) was calculated and showed a good fit between both methods (RMSE = 1.03). The container geometrical center F0 was estimated to be 13.19 min. For optimization of the process, according to the stew ingredients, especially meat, F0 was about 8 min. Thus, the required holding time was decreased by 5.19 min, and the retort setting was readjusted.

中文翻译：

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用计算流体动力学 (CFD) 数值模拟罐装芹菜炖和蒸馏程序调整中的传导传热

摘要 在这项研究中，研究了罐装芹菜炖菜在杀菌过程中的传导传热。开发并验证了计算流体动力学 CFD 模型，以预测温度曲线并确定热处理过程中的最慢加热区 (SHZ)。在预期的最冷温度点处通过实验获得并记录温度曲线。CFD 模型根据实验数据进行了验证。研究结果表明，SHZ位于容器的几何中心（x=5.00，y=1.42，z=6.75cm），温度达到119.5℃。计算均方根误差 (RMSE) 并显示两种方法之间的良好拟合 (RMSE = 1.03)。集装箱几何中心 F0 估计为 13.19 分钟。为了优化流程，根据炖菜成分，尤其是肉类，F0 约为 8 分钟。因此，所需的保持时间减少了 5.19 分钟，并重新调整了脱水缸设置。