Numerical modeling of heat transfer and pasteurizing value during thermal pro…

Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three- dimensional numerical model, computational fl uid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on fi nite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confi rmed by comparing experiment…