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nism that takes place in canned products such decreases the temperature difference (ΔT) to
as brines containing solid chunks (e.g., in a minimum (Welti-Chanes et al. 2003). The
soups containing meat pieces, canned sausage coefficient h describes the heating potential
in brine, and products that gel during heating, of a given medium; it depends on flow prop-
such as luncheon meats and paté; Mittal and erties, surface type, and flow velocity of the
Blaisdell 1984). Conduction follows the heating medium. For instance, for boiling
Fourier law: water, h = 1.464 kg cal/h m2 °C; for condens-
ing steam, h = 2.928 to 19.520 kg cal/h m2 °C
q = k ( AΔT L ) (19.2)
(Green and Maloney 1997). Therefore, to
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