Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion 1 11 295 10.22104/jift.2016.295 FA Azadeh Ranjbar PhD. Graduated of Food Technology at Gorgan University of Natural Resources and Agricultural Science Aman Mohammad Ziaiifar Assistant Professor- Head of Department Food Process Engineering Gorgan University of Agricultural Sciences & Natural Resources Gorgan Mahdi Parvini Assistant Professor- Faculty of Chemical Engineering, Gas and Petroleum, Semnan University, Semnan Mahdi Kashaninezhad Professor, Gorgan University of Agricultural Sciences & Natural Resources Gorgan Yahya Maghsudluo Professor, Gorgan University of Agricultural Sciences & Natural Resources Gorgan Journal Article 2016 03 27 In food canning industries, understanding the patterns of heat transfer inside the can helps to select an appropriate heating model. In this study, in order to examine the role of the head space on the processing time, the temperature patterns of samples were numerically analyzed with COMSOL 4.2 software. The cans were filled by starch dispersion (3.5%) at 75 °C in three filling levels of 80, 90 and 100%. The heating rate was higher in the samples which were fully filled while when the headspace is used in canning, a larger volume of headspace leads to a faster heating process. The cold area in 100% fill samples is near the 10% length from the bottom of the can and in samples with 80 and 90% fill level, is near the solution-air interface. In static sterilization of the food cans, heat transfer rate in 100% filled cans is more and if there is headspace in can, the heating rate decrease with decreasing the air volume but the final temperature is higher. In food canning industries, understanding the patterns of heat transfer inside the can helps to select an appropriate heating model. In this study, in order to examine the role of the head space on the processing time, the temperature patterns of samples were numerically analyzed with COMSOL 4.2 software. The cans were filled by starch dispersion (3.5%) at 75 °C in three filling levels of 80, 90 and 100%. The heating rate was higher in the samples which were fully filled while when the headspace is used in canning, a larger volume of headspace leads to a faster heating process. The cold area in 100% fill samples is near the 10% length from the bottom of the can and in samples with 80 and 90% fill level, is near the solution-air interface. In static sterilization of the food cans, heat transfer rate in 100% filled cans is more and if there is headspace in can, the heating rate decrease with decreasing the air volume but the final temperature is higher. https://jift.irost.ir/article_295_cac45d402d237c1bf4e3951b846c87b4.pdf