{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T14:45:31Z","timestamp":1785509131318,"version":"3.56.0"},"reference-count":26,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2020,12,27]],"date-time":"2020-12-27T00:00:00Z","timestamp":1609027200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The purpose of the study was to develop and validate the CFD model for predicting temperature profile and determine the slowest heating zone (SHZ) during the thermal processing of Fesenjan stew. The temperature profile was recorded experimentally at a point where it was predicted to be the SHZ. The results showed that the SHZ was located at the geometric center of the containers, and the temperature reached 120.3 \u00b0C. The average temperatures of experiment versus predicted temperatures at the same positions, no significant difference were observed (<jats:italic>p<\/jats:italic>\u00a0&lt;\u00a0.01). The RMSE calculation showed good agreement between simulation and experimental data (RMSE\u00a0=\u00a01.36). The container geometrical center F<jats:sub>0<\/jats:sub> was measured 17.68\u00a0min and indicated that an additional process was applied. An 11.5\u00a0min reduction in holding time was estimated to optimize the process since the F<jats:sub>0<\/jats:sub> of some meat and sauce\u2010based food is about 6\u20137.65\u00a0min.<\/jats:p>","DOI":"10.1002\/fsn3.2083","type":"journal-article","created":{"date-parts":[[2020,12,27]],"date-time":"2020-12-27T16:29:37Z","timestamp":1609086577000},"page":"1079-1087","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["CFD simulation and experimental validation of in\u2010container thermal processing in Fesenjan stew"],"prefix":"10.1002","volume":"9","author":[{"given":"Maryam","family":"Soleymani Serami","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5159-7781","authenticated-orcid":false,"given":"Yousef","family":"Ramezan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran Iran"},{"name":"Nutrition &amp; Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Morteza","family":"Khashehchi","sequence":"additional","affiliation":[{"name":"Department of Agro\u2010Technology College of Aburaihan University of Tehran Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,12,27]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2013.01.002"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1515\/ijfe\u20102019\u20100303"},{"key":"e_1_2_7_4_1","volume-title":"Codex stand 98\u20131981","author":"CAC","year":"2015"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13039"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.11.003"},{"key":"e_1_2_7_7_1","unstructured":"Determination of crude fiber content. 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