{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:19:01Z","timestamp":1787026741656,"version":"build-2736575974"},"reference-count":34,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,4,24]],"date-time":"2023-04-24T00:00:00Z","timestamp":1682294400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>\n                    In the production process of puree cans such as chestnuts cans, it is easy to browning due to excessive heating, which causes a lot of waste every year. The heat and mass transfer model of Chinese Chestnut Puree was established through the finite element method. The model simulated the change process of the temperature field, heat flow velocity field and\n                    <jats:italic>F<\/jats:italic>\n                    value during the production of Chinese Chestnut Puree. After comparing and confirming the effectiveness of the model through the thermal penetration test, the model was used to adjust and optimize the production process. For #9121 cans, the two-stage sterilization method was adopted. Through the sterilization method at 10\u201365\u201348-14\/118\u2013110\u00b0C, a sterilization effect equivalent to that of the original process at 10\u201386-24\/121\u00b0C was achieved, the browning problem of the product was alleviated, and the product quality was improved. This practice can also provide a reference for canning enterprises to adjust their production processes in the future.\n                  <\/jats:p>","DOI":"10.3389\/fmicb.2023.1135700","type":"journal-article","created":{"date-parts":[[2023,4,24]],"date-time":"2023-04-24T12:24:30Z","timestamp":1682339070000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":7,"title":["Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example"],"prefix":"10.3389","volume":"14","author":[{"given":"Wencheng","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinqing","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiali","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiliang","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinfeng","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yibin","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyan","family":"Peng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liqing","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2023,4,24]]},"reference":[{"key":"ref1","volume-title":"Sterilization in food technology, theory, practice and calculations \/ C.O. Ball y F.C.W. Olson","author":"Ball","year":"1957"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"36","DOI":"10.1205\/fbp.04148","article-title":"An improved method to estimate temperatures and lethality during the cooling stage of sterilized cylindrical cans","volume":"83","author":"Chen","year":"2005","journal-title":"Food Bioprod. Process."},{"key":"ref3","doi-asserted-by":"publisher","first-page":"59","DOI":"10.1016\/j.jfoodeng.2004.08.001","article-title":"Calculating the efficacy of heat sterilization processes","volume":"67","author":"Corradini","year":"2005","journal-title":"J. Food Eng."},{"key":"ref4","doi-asserted-by":"publisher","first-page":"56","DOI":"10.1002\/9781118308035.ch4","article-title":"Browning reactions","author":"Corzo-Mart\u00ednez","year":"2012","journal-title":"Food Biochem. Food Process. Chapter 4"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"E1695","DOI":"10.1111\/1750-3841.12277","article-title":"Analysis of thermal processing of table olives using computational fluid dynamics","volume":"78","author":"Dimou","year":"2013","journal-title":"J. Food Sci."},{"key":"ref6","doi-asserted-by":"publisher","first-page":"304","DOI":"10.3390\/foods3020304","article-title":"Effect of particle orientation during thermal processing of canned peach halves: a CFD simulation","volume":"3","author":"Dimou","year":"2014","journal-title":"Foods"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"165","DOI":"10.1159\/000391885","article-title":"Thermal processing of foods. A review","volume":"13","author":"Goldblith","year":"1971","journal-title":"World Rev. Nutr. Diet."},{"key":"ref8","doi-asserted-by":"publisher","first-page":"75","DOI":"10.1016\/S0065-2628(08)60327-4","article-title":"Mathematical methods for estimating proper thermal processes and their computer implementation","volume":"23","author":"Hayakawa","year":"1977","journal-title":"Adv. Food Res."},{"key":"ref9","doi-asserted-by":"publisher","first-page":"378","DOI":"10.1111\/j.1365-2621.1971.tb06367.x","article-title":"Estimating food temperatures during various processing or handling treatments","volume":"36","author":"Hayakawa","year":"2010","journal-title":"J. Food Sci."},{"key":"ref10","article-title":"Food Engineering Series","author":"Holdsworth","year":"2016"},{"key":"ref11","doi-asserted-by":"publisher","first-page":"213","DOI":"10.1016\/j.jfoodeng.2008.02.007","article-title":"Heat transfer analysis of canned food sterilization in a still retort","volume":"88","author":"Kannan","year":"2008","journal-title":"J. Food Eng."},{"key":"ref12","first-page":"76","article-title":"Numerical simulation of canned liquid food thermal sterilization using COMSOL multiphysics","volume":"14","author":"Liang","year":"2015","journal-title":"J. Chin. Instit. Food Sci. Technol."},{"key":"ref13","first-page":"1297","article-title":"Evaluation of lethality and nutrient retentions of conduction-heating foods in rectangular containers","volume":"24","author":"Manson","year":"1970","journal-title":"Food Technol."},{"key":"ref14","doi-asserted-by":"publisher","first-page":"364","DOI":"10.1016\/S0924-2244(01)00022-X","article-title":"A review of Maillard reaction in food and implications to kinetic modelling","volume":"11","author":"Martins","year":"2000","journal-title":"Trends Food Sci. Technol."},{"key":"ref15","doi-asserted-by":"publisher","first-page":"023307","DOI":"10.1103\/PhysRevE.99.023307","article-title":"Angular-momentum conservation in discretization of the Navier-stokes equation for viscous fluids","volume":"99","author":"Noguchi","year":"2019","journal-title":"Phys. Rev. E"},{"key":"ref16","doi-asserted-by":"publisher","first-page":"644","DOI":"10.1016\/j.foodchem.2018.09.083","article-title":"The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems","volume":"275","author":"Nooshkam","year":"2019","journal-title":"Food Chem."},{"key":"ref17","doi-asserted-by":"publisher","first-page":"882","DOI":"10.1007\/s11947-012-0892-8","article-title":"Computational fluid dynamics modeling of the thermal processing of canned pineapple slices and titbits","volume":"6","author":"Padmavati","year":"2013","journal-title":"Food Bioprocess Technol."},{"key":"ref18","doi-asserted-by":"publisher","first-page":"315","DOI":"10.1016\/S0065-2164(08)70466-0","article-title":"Thermal processing of foods, a retrospective, part II: on-line methods for ensuring commercial sterility","volume":"44","author":"Ramesh","year":"","journal-title":"Adv. Appl. Microbiol."},{"key":"ref19","doi-asserted-by":"publisher","first-page":"287","DOI":"10.1016\/S0065-2164(08)70465-9","article-title":"Thermal processing of foods, a retrospective, part I: uncertainties in thermal processing and statistical analysis","volume":"44","author":"Ramesh","year":"","journal-title":"Adv. Appl. Microbiol."},{"key":"ref20","doi-asserted-by":"crossref","first-page":"102762","DOI":"10.1016\/j.ifset.2021.102762","article-title":"Modeling inactivation of clostridium botulinum and vitamin destruction of non-Newtonian liquid-solid food mixtures by convective sterilization in cans","volume":"73","author":"Rodr\u00edguez-Ramos","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref21","doi-asserted-by":"publisher","first-page":"133583","DOI":"10.1016\/j.foodchem.2022.133583","article-title":"Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds","volume":"395","author":"Sen","year":"2022","journal-title":"Food Chem."},{"key":"ref22","doi-asserted-by":"publisher","first-page":"2770","DOI":"10.1007\/s13197-016-2249-1","article-title":"Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization","volume":"53","author":"Shafiekhani","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref23","doi-asserted-by":"publisher","first-page":"422","DOI":"10.1016\/j.foodchem.2015.04.011","article-title":"Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing","volume":"185","author":"Shi","year":"2015","journal-title":"Food Chem."},{"key":"ref24","doi-asserted-by":"publisher","first-page":"65","DOI":"10.1016\/0950-3293(93)90314-V","article-title":"The role of sensory evaluation in the food industry","volume":"4","author":"Sidel","year":"1993","journal-title":"Food Qual. Prefer."},{"key":"ref25","doi-asserted-by":"crossref","DOI":"10.1201\/9781420058598","volume-title":"Engineering aspects of thermal food processing","author":"Simpson","year":"2009"},{"key":"ref26","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/B978-1-78242-284-6.00003-9","article-title":"Modeling thermal processing and reactions: sterilization and pasteurization","volume-title":"Modeling Food Processing Operations","author":"Simpson","year":"2015"},{"key":"ref27","doi-asserted-by":"publisher","first-page":"83","DOI":"10.1016\/j.tifs.2015.02.001","article-title":"Computational techniques used in heat transfer studies on canned liquid-particulate mixtures","volume":"43","author":"Singh","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref28","doi-asserted-by":"publisher","first-page":"1350","DOI":"10.1080\/10408398.2014.989425","article-title":"Heat transfer phenomena during thermal processing of liquid particulate mixtures-a review","volume":"57","author":"Singh","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref29","volume-title":"Thermal resistance of bacteria - ScienceDirect. Thermobacteriology in Food Processing (Second Edition)","author":"Stumbo","year":"1973"},{"key":"ref30","first-page":"845","article-title":"Computer optimization of nutrient retention in the thermal processing of conduction-heated foods","volume":"23","author":"Teixeira","year":"1969","journal-title":"Food Technol."},{"key":"ref31","doi-asserted-by":"publisher","first-page":"3753","DOI":"10.1016\/j.ijheatmasstransfer.2005.03.024","article-title":"Enhanced food sterilization through inclination of the container walls and geometry modifications","volume":"48","author":"Varma","year":"2005","journal-title":"Int. J. Heat Mass Transf."},{"key":"ref32","doi-asserted-by":"publisher","first-page":"1024","DOI":"10.1016\/j.jfoodeng.2005.07.035","article-title":"CFD studies on natural convective heating of canned food in conical and cylindrical containers","volume":"77","author":"Varma","year":"2006","journal-title":"J. Food Eng."},{"key":"ref33","doi-asserted-by":"publisher","first-page":"727","DOI":"10.1034\/j.1398-9995.2003.00225.x","article-title":"Thermal processing and allergenicity of foods","volume":"58","author":"Wal","year":"2003","journal-title":"Allergy"},{"key":"ref34","first-page":"82","article-title":"Simulation of thermal sterilization for canned tuna using COMSOL Multiphysics","volume":"15","author":"Wang","year":"2015","journal-title":"J. Chin. Instit. Food Sci. Technol."}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2023.1135700\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,4,24]],"date-time":"2023-04-24T12:24:42Z","timestamp":1682339082000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2023.1135700\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,4,24]]},"references-count":34,"alternative-id":["10.3389\/fmicb.2023.1135700"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2023.1135700","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,4,24]]},"article-number":"1135700"}}