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A Abdul G Ghani - One of the best experts on this subject based on the ideXlab platform.

  • using the computational fluid dynamics to analyze the thermal sterilization of solid liquid food mixture in cans
    Innovative Food Science and Emerging Technologies, 2006
    Co-Authors: A Abdul G Ghani, Mohammed M. Farid
    Abstract:

    Abstract Flow pattern, temperature distribution and shapes of the slowest Heating Zone during Heating of solid–liquid food mixture (pineapple slices saturated with its moisture) in a cylindrical can of 84 mm diameter and 82 mm height are predicted. The partial differential equations describing the conservation of mass, momentum and energy are solved numerically using commercial computational fluid dynamics (CFD) software (PHOENICS), which is based on a finite volume method of analysis. Saturated steam at 121 °C is used as a Heating medium, where the metal can is heated from all sides. The model liquid is assumed to have constant properties except for the viscosity (temperature dependent) and density (Boussinesq approximation). Two methods of analysis are adopted in the simulation. In one of the methods, the pineapple slices are assumed permeable to natural convection flow in its pores, while in the second method, the pineapple slices are assumed impermeable. The results of the simulations of both cases are very similar. The simulations show, the action of natural convection on the rate of Heating, liquid flow pattern and on the shape and movement of the slowest Heating Zone (SHZ). The SHZ eventually stays in a region that is about 30–35% of the can height from the bottom. Industrial relevance The authors indentified the interesting and obviousely so far neglected topic of natural convection during sterilization Heating of solid-liquid food mixtures in containers. The by simulation results obtained suggest that the configuration of the solid in the container can significantly influence the rate of Heating. This may also be of significance for other processes such as high hydrostatic pressure treatment or ohmic Heating.

  • a new computational technique for the estimation of sterilization time in canned food
    Chemical Engineering and Processing, 2004
    Co-Authors: Mohammed M. Farid, A Abdul G Ghani
    Abstract:

    Sterilization of liquid food in cans is complicated by the influence of natural convection currents induced by the hot walls of the can. In order to predict the temperature variation of the slowest Heating Zone (SHZ) with time, it is necessary to use computational fluid dynamics (CFD) analysis, which can be done with the help of a number of available commercial software. However, the required computational time is usually of the order of hours. In this paper, simple method of calculation is developed to predict the SHZ without the requirement of sophisticated computations. A generalized correlation was developed to predict the change of the SHZ with time for different fluids and can sizes.

  • the effect of can rotation on sterilization of liquid food using computational fluid dynamics
    Journal of Food Engineering, 2003
    Co-Authors: A Abdul G Ghani, Mohammed M. Farid, Sadiq J Zarrouk
    Abstract:

    Abstract In this work, sterilization of a viscous liquid food (carrot–orange soup) in a metal can lying horizontally and rotated axially in a still retort was simulated. The rotating can at 10 rpm was assumed to be heated by steam at 121 °C. The governing equations of mass, momentum and energy conservation for the three-dimensional can were solved using a commercial computational fluid dynamics package (PHOENICS), which is based on a finite volume method of solution. Transient temperature and velocity profiles caused by natural and forced convection Heating were presented and compared with those for a stationary can. The results indicated that the combined effect of natural and forced convection splits the slowest Heating Zone (SHZ) into two distinct regions, unlike what has been previously observed in the stationary can. The volume of the SHZ was found to cover less than 5% of the total volume of the rotated can at the end of Heating, which is due to the effect of rotation. The magnitude of the maximum axial velocity of the fluid after 1000 s of Heating was found ranging from 2.3×10 −5 to 3.2×10 −4 ms −1 , compared with 2.2×10 −7 to 2.1×10 −4 ms −1 for the stationary can. The localized high velocity near the two ends of the can spread gradually throughout the whole length of the can as Heating progresses.

  • numerical simulation of transient temperature and velocity profiles in a horizontal can during sterilization using computational fluid dynamics
    Journal of Food Engineering, 2002
    Co-Authors: A Abdul G Ghani, Mohammed M. Farid, Xiao Dong Chen
    Abstract:

    Abstract In this work, sterilization of a canned liquid food (carrot–orange soup) in a metal can lying horizontally and heated at 121°C from all sides is simulated for a 3-D geometry. Transient temperature, flow pattern, and shapes of the slowest Heating Zone (SHZ) during natural convection Heating of canned liquid foods are predicted. The partial differential equations describing the conservation of mass, momentum and energy conservation are solved numerically using a commercial computational fluid dynamics (CFD) software (PHOENICS), which is based on a finite-volume method of analysis. The simulation shows the influence of natural convection on the liquid-flow pattern and on the movement of the SHZ. The action of natural convection forces the SHZ to migrate towards the bottom of the can as expected. The SHZ eventually stays in a region that is about 20–25% of the can height from the bottom. The secondary flow formation and its effect on the shape of the SHZ are evident. The results of this work are compared with those for vertical can. It shows faster Heating in the vertical can, which is expected due to the enhancement of natural convection caused by its longer height.

  • thermal sterilization of canned food in a 3 d pouch using computational fluid dynamics
    Journal of Food Engineering, 2001
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Sterilization of food in cans has been well studied both experimentally and theoretically, but little or no work has been done on sterilization of food in pouches. The food pouches have only been recently introduced to the market. In this study, transient temperature, velocity profiles and the shape of the slowest Heating Zone (SHZ) have been established for a uniformly heated three-dimensional pouch containing carrot–orange soup, using saturated steam at 121°C. The computational fluid dynamics (CFD) code PHOENICS was used for this purpose. The liquid food used in the simulation has temperature-dependent viscosity and density. From the simulations, the maximum axial velocity of the soup was found to be 10 −2 −10 −4 mm s −1 , which was due to the small height of the pouch and high viscosity of the soup. The SHZ was found to migrate into a region within 30–40% of the pouch height above the bottom and at a distance approximately 20–30% of the pouch length from its widest end. The experimental measurements were conducted at Heinz Watties Australasia based in New Zealand. The measured temperature at different locations in the pouch was compared with that predicted. Both results were found to be in good agreement. The results of a simulation done for the same pouch geometry and material considering pure conduction mechanism were also presented for the purpose of comparison.

Mohammed M. Farid - One of the best experts on this subject based on the ideXlab platform.

  • using the computational fluid dynamics to analyze the thermal sterilization of solid liquid food mixture in cans
    Innovative Food Science and Emerging Technologies, 2006
    Co-Authors: A Abdul G Ghani, Mohammed M. Farid
    Abstract:

    Abstract Flow pattern, temperature distribution and shapes of the slowest Heating Zone during Heating of solid–liquid food mixture (pineapple slices saturated with its moisture) in a cylindrical can of 84 mm diameter and 82 mm height are predicted. The partial differential equations describing the conservation of mass, momentum and energy are solved numerically using commercial computational fluid dynamics (CFD) software (PHOENICS), which is based on a finite volume method of analysis. Saturated steam at 121 °C is used as a Heating medium, where the metal can is heated from all sides. The model liquid is assumed to have constant properties except for the viscosity (temperature dependent) and density (Boussinesq approximation). Two methods of analysis are adopted in the simulation. In one of the methods, the pineapple slices are assumed permeable to natural convection flow in its pores, while in the second method, the pineapple slices are assumed impermeable. The results of the simulations of both cases are very similar. The simulations show, the action of natural convection on the rate of Heating, liquid flow pattern and on the shape and movement of the slowest Heating Zone (SHZ). The SHZ eventually stays in a region that is about 30–35% of the can height from the bottom. Industrial relevance The authors indentified the interesting and obviousely so far neglected topic of natural convection during sterilization Heating of solid-liquid food mixtures in containers. The by simulation results obtained suggest that the configuration of the solid in the container can significantly influence the rate of Heating. This may also be of significance for other processes such as high hydrostatic pressure treatment or ohmic Heating.

  • a new computational technique for the estimation of sterilization time in canned food
    Chemical Engineering and Processing, 2004
    Co-Authors: Mohammed M. Farid, A Abdul G Ghani
    Abstract:

    Sterilization of liquid food in cans is complicated by the influence of natural convection currents induced by the hot walls of the can. In order to predict the temperature variation of the slowest Heating Zone (SHZ) with time, it is necessary to use computational fluid dynamics (CFD) analysis, which can be done with the help of a number of available commercial software. However, the required computational time is usually of the order of hours. In this paper, simple method of calculation is developed to predict the SHZ without the requirement of sophisticated computations. A generalized correlation was developed to predict the change of the SHZ with time for different fluids and can sizes.

  • the effect of can rotation on sterilization of liquid food using computational fluid dynamics
    Journal of Food Engineering, 2003
    Co-Authors: A Abdul G Ghani, Mohammed M. Farid, Sadiq J Zarrouk
    Abstract:

    Abstract In this work, sterilization of a viscous liquid food (carrot–orange soup) in a metal can lying horizontally and rotated axially in a still retort was simulated. The rotating can at 10 rpm was assumed to be heated by steam at 121 °C. The governing equations of mass, momentum and energy conservation for the three-dimensional can were solved using a commercial computational fluid dynamics package (PHOENICS), which is based on a finite volume method of solution. Transient temperature and velocity profiles caused by natural and forced convection Heating were presented and compared with those for a stationary can. The results indicated that the combined effect of natural and forced convection splits the slowest Heating Zone (SHZ) into two distinct regions, unlike what has been previously observed in the stationary can. The volume of the SHZ was found to cover less than 5% of the total volume of the rotated can at the end of Heating, which is due to the effect of rotation. The magnitude of the maximum axial velocity of the fluid after 1000 s of Heating was found ranging from 2.3×10 −5 to 3.2×10 −4 ms −1 , compared with 2.2×10 −7 to 2.1×10 −4 ms −1 for the stationary can. The localized high velocity near the two ends of the can spread gradually throughout the whole length of the can as Heating progresses.

  • numerical simulation of transient temperature and velocity profiles in a horizontal can during sterilization using computational fluid dynamics
    Journal of Food Engineering, 2002
    Co-Authors: A Abdul G Ghani, Mohammed M. Farid, Xiao Dong Chen
    Abstract:

    Abstract In this work, sterilization of a canned liquid food (carrot–orange soup) in a metal can lying horizontally and heated at 121°C from all sides is simulated for a 3-D geometry. Transient temperature, flow pattern, and shapes of the slowest Heating Zone (SHZ) during natural convection Heating of canned liquid foods are predicted. The partial differential equations describing the conservation of mass, momentum and energy conservation are solved numerically using a commercial computational fluid dynamics (CFD) software (PHOENICS), which is based on a finite-volume method of analysis. The simulation shows the influence of natural convection on the liquid-flow pattern and on the movement of the SHZ. The action of natural convection forces the SHZ to migrate towards the bottom of the can as expected. The SHZ eventually stays in a region that is about 20–25% of the can height from the bottom. The secondary flow formation and its effect on the shape of the SHZ are evident. The results of this work are compared with those for vertical can. It shows faster Heating in the vertical can, which is expected due to the enhancement of natural convection caused by its longer height.

  • thermal sterilization of canned food in a 3 d pouch using computational fluid dynamics
    Journal of Food Engineering, 2001
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Sterilization of food in cans has been well studied both experimentally and theoretically, but little or no work has been done on sterilization of food in pouches. The food pouches have only been recently introduced to the market. In this study, transient temperature, velocity profiles and the shape of the slowest Heating Zone (SHZ) have been established for a uniformly heated three-dimensional pouch containing carrot–orange soup, using saturated steam at 121°C. The computational fluid dynamics (CFD) code PHOENICS was used for this purpose. The liquid food used in the simulation has temperature-dependent viscosity and density. From the simulations, the maximum axial velocity of the soup was found to be 10 −2 −10 −4 mm s −1 , which was due to the small height of the pouch and high viscosity of the soup. The SHZ was found to migrate into a region within 30–40% of the pouch height above the bottom and at a distance approximately 20–30% of the pouch length from its widest end. The experimental measurements were conducted at Heinz Watties Australasia based in New Zealand. The measured temperature at different locations in the pouch was compared with that predicted. Both results were found to be in good agreement. The results of a simulation done for the same pouch geometry and material considering pure conduction mechanism were also presented for the purpose of comparison.

P J Richards - One of the best experts on this subject based on the ideXlab platform.

  • thermal sterilization of canned food in a 3 d pouch using computational fluid dynamics
    Journal of Food Engineering, 2001
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Sterilization of food in cans has been well studied both experimentally and theoretically, but little or no work has been done on sterilization of food in pouches. The food pouches have only been recently introduced to the market. In this study, transient temperature, velocity profiles and the shape of the slowest Heating Zone (SHZ) have been established for a uniformly heated three-dimensional pouch containing carrot–orange soup, using saturated steam at 121°C. The computational fluid dynamics (CFD) code PHOENICS was used for this purpose. The liquid food used in the simulation has temperature-dependent viscosity and density. From the simulations, the maximum axial velocity of the soup was found to be 10 −2 −10 −4 mm s −1 , which was due to the small height of the pouch and high viscosity of the soup. The SHZ was found to migrate into a region within 30–40% of the pouch height above the bottom and at a distance approximately 20–30% of the pouch length from its widest end. The experimental measurements were conducted at Heinz Watties Australasia based in New Zealand. The measured temperature at different locations in the pouch was compared with that predicted. Both results were found to be in good agreement. The results of a simulation done for the same pouch geometry and material considering pure conduction mechanism were also presented for the purpose of comparison.

  • an investigation of deactivation of bacteria in a canned liquid food during sterilization using computational fluid dynamics cfd
    Journal of Food Engineering, 1999
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Thermal processing of a liquid food always results in important biochemical changes such as bacteria deactivation and nutrient concentration changes. To estimate these changes the liquid food needs to be tagged and followed, which is a difficult task for most flow conditions. In this study, the computational fluid dynamics (CFD) code PHOENICS is used to predict temperature distribution and concentration of the live bacteria in a can filled with liquid food. The governing equations for continuity, momentum and energy are solved numerically together with bacteria concentration, using a finite volume method. Arrhenius equation was used to describe bacteria deactivation kinetics, and it was introduced to the existing software package using a FORTRAN code. The diffusion of bacteria was modelled using the modified Brownian diffusion equation. Natural convection that occurs during thermal sterilization of viscous liquid (the aqueous solution of sodium carboxy-methyl cellulose (CMC)) in a cylindrical can heated from all sides, has been studied. Saturated steam at 121°C was used as the Heating medium, and the model liquid was assumed to have constant properties except for the viscosity (temperature dependent) and density (Boussinesq approximation). The simulations have provided transient flow pattern, live bacteria concentration and temperature profiles, which highlight the slowest Heating Zone (SHZ) resulted from different periods of Heating. The results show that the action of natural convection forces the SHZ to migrate towards the bottom of the can, and eventually stay in a region that is about 10–15% of the can height from the bottom. The secondary flow formation and its effect on the shape of the SHZ were evident. The simulations also show how the concentration of the live bacteria depends on both temperature distribution and flow pattern. The effect of diffusion on the rate of sterilization has been found to be negligible in the cases simulated in this study.

  • numerical simulation of natural convection Heating of canned food by computational fluid dynamics
    Journal of Food Engineering, 1999
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Natural convection Heating within a can of liquid food during sterilization is simulated by solving the governing equations for continuity, momentum and energy conservation for an axisymmetric case using a commercial Computational Fluid Dynamics (CFD) package ( PHOENICS ). Transient flow patterns and temperature profiles within model liquids (sodium carboxy-methyl cellulose (CMC) and water) have been predicted. The model liquids, CMC and water, were assumed to have constant properties except for the viscosity (temperature dependent) and density (Boussinesq approximation). It has been shown that the action of natural convection forces the slowest Heating Zone (SHZ) to migrate towards the bottom of the can as expected. The shape and the size of the SHZ area are different for CMC and water. The magnitude of the axial velocity was found to be in the range of 10 −5 –10 −4 m/s for CMS and of 10 −2 –10 −1 m/s for water, these magnitudes of course vary with time and position in the can. The time required for the SHZ to reach the sterilization temperature of 100°C was 1800 s for CMC and only, 150 s for water.

Alamgir Karim - One of the best experts on this subject based on the ideXlab platform.

  • dynamic thermal field induced gradient soft shear for highly oriented block copolymer thin films
    ACS Nano, 2012
    Co-Authors: Gurpreet Singh, Kevin G Yager, Brian C Berry, Alamgir Karim
    Abstract:

    As demand for smaller, more powerful, and energy-efficient devices continues, conventional patterning technologies are pushing up against fundamental limits. Block copolymers (BCPs) are considered prime candidates for a potential solution via directed self-assembly of nanostructures. We introduce here a facile directed self-assembly method to rapidly fabricate unidirectionally aligned BCP nanopatterns at large scale, on rigid or flexible template-free substrates via a thermally induced dynamic gradient soft-shear field. A localized differential thermal expansion at the interface between a BCP film and a confining polydimethylsiloxane (PDMS) layer due to a dynamic thermal field imposes the gradient soft-shear field. PDMS undergoes directional expansion (along the annealing direction) in the Heating Zone and contracts back in the cooling Zone, thus setting up a single cycle of oscillatory shear (maximum lateral shear stress ∼12 × 104 Pa) in the system. We successfully apply this process to create unidirecti...

  • dynamic thermal field induced gradient soft shear for highly oriented block copolymer thin films
    ACS Nano, 2012
    Co-Authors: Gurpreet Singh, Kevin G Yager, Brian C Berry, Hocheol Kim, Alamgir Karim
    Abstract:

    As demand for smaller, more powerful, and energy-efficient devices continues, conventional patterning technologies are pushing up against fundamental limits. Block copolymers (BCPs) are considered prime candidates for a potential solution via directed self-assembly of nanostructures. We introduce here a facile directed self-assembly method to rapidly fabricate unidirectionally aligned BCP nanopatterns at large scale, on rigid or flexible template-free substrates via a thermally induced dynamic gradient soft-shear field. A localized differential thermal expansion at the interface between a BCP film and a confining polydimethylsiloxane (PDMS) layer due to a dynamic thermal field imposes the gradient soft-shear field. PDMS undergoes directional expansion (along the annealing direction) in the Heating Zone and contracts back in the cooling Zone, thus setting up a single cycle of oscillatory shear (maximum lateral shear stress ∼12 × 10(4) Pa) in the system. We successfully apply this process to create unidirectional alignment of BCP thin films over a wide range of thicknesses (nm to μm) and processing speeds (μm/s to mm/s) using both a flat and patterned PDMS layer. Grazing incidence small-angle X-ray scattering measurements show absolutely no sign of isotropic population and reveal ≥99% aligned orientational order with an angular spread Δθ(fwhm) ≤ 5° (full width at half-maximum). This method may pave the way to practical industrial use of hierarchically patterned BCP nanostructures.

Xiao Dong Chen - One of the best experts on this subject based on the ideXlab platform.

  • numerical simulation of transient temperature and velocity profiles in a horizontal can during sterilization using computational fluid dynamics
    Journal of Food Engineering, 2002
    Co-Authors: A Abdul G Ghani, Mohammed M. Farid, Xiao Dong Chen
    Abstract:

    Abstract In this work, sterilization of a canned liquid food (carrot–orange soup) in a metal can lying horizontally and heated at 121°C from all sides is simulated for a 3-D geometry. Transient temperature, flow pattern, and shapes of the slowest Heating Zone (SHZ) during natural convection Heating of canned liquid foods are predicted. The partial differential equations describing the conservation of mass, momentum and energy conservation are solved numerically using a commercial computational fluid dynamics (CFD) software (PHOENICS), which is based on a finite-volume method of analysis. The simulation shows the influence of natural convection on the liquid-flow pattern and on the movement of the SHZ. The action of natural convection forces the SHZ to migrate towards the bottom of the can as expected. The SHZ eventually stays in a region that is about 20–25% of the can height from the bottom. The secondary flow formation and its effect on the shape of the SHZ are evident. The results of this work are compared with those for vertical can. It shows faster Heating in the vertical can, which is expected due to the enhancement of natural convection caused by its longer height.

  • thermal sterilization of canned food in a 3 d pouch using computational fluid dynamics
    Journal of Food Engineering, 2001
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Sterilization of food in cans has been well studied both experimentally and theoretically, but little or no work has been done on sterilization of food in pouches. The food pouches have only been recently introduced to the market. In this study, transient temperature, velocity profiles and the shape of the slowest Heating Zone (SHZ) have been established for a uniformly heated three-dimensional pouch containing carrot–orange soup, using saturated steam at 121°C. The computational fluid dynamics (CFD) code PHOENICS was used for this purpose. The liquid food used in the simulation has temperature-dependent viscosity and density. From the simulations, the maximum axial velocity of the soup was found to be 10 −2 −10 −4 mm s −1 , which was due to the small height of the pouch and high viscosity of the soup. The SHZ was found to migrate into a region within 30–40% of the pouch height above the bottom and at a distance approximately 20–30% of the pouch length from its widest end. The experimental measurements were conducted at Heinz Watties Australasia based in New Zealand. The measured temperature at different locations in the pouch was compared with that predicted. Both results were found to be in good agreement. The results of a simulation done for the same pouch geometry and material considering pure conduction mechanism were also presented for the purpose of comparison.

  • an investigation of deactivation of bacteria in a canned liquid food during sterilization using computational fluid dynamics cfd
    Journal of Food Engineering, 1999
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Thermal processing of a liquid food always results in important biochemical changes such as bacteria deactivation and nutrient concentration changes. To estimate these changes the liquid food needs to be tagged and followed, which is a difficult task for most flow conditions. In this study, the computational fluid dynamics (CFD) code PHOENICS is used to predict temperature distribution and concentration of the live bacteria in a can filled with liquid food. The governing equations for continuity, momentum and energy are solved numerically together with bacteria concentration, using a finite volume method. Arrhenius equation was used to describe bacteria deactivation kinetics, and it was introduced to the existing software package using a FORTRAN code. The diffusion of bacteria was modelled using the modified Brownian diffusion equation. Natural convection that occurs during thermal sterilization of viscous liquid (the aqueous solution of sodium carboxy-methyl cellulose (CMC)) in a cylindrical can heated from all sides, has been studied. Saturated steam at 121°C was used as the Heating medium, and the model liquid was assumed to have constant properties except for the viscosity (temperature dependent) and density (Boussinesq approximation). The simulations have provided transient flow pattern, live bacteria concentration and temperature profiles, which highlight the slowest Heating Zone (SHZ) resulted from different periods of Heating. The results show that the action of natural convection forces the SHZ to migrate towards the bottom of the can, and eventually stay in a region that is about 10–15% of the can height from the bottom. The secondary flow formation and its effect on the shape of the SHZ were evident. The simulations also show how the concentration of the live bacteria depends on both temperature distribution and flow pattern. The effect of diffusion on the rate of sterilization has been found to be negligible in the cases simulated in this study.

  • numerical simulation of natural convection Heating of canned food by computational fluid dynamics
    Journal of Food Engineering, 1999
    Co-Authors: A Abdul G Ghani, Xiao Dong Chen, Mohammed M. Farid, P J Richards
    Abstract:

    Abstract Natural convection Heating within a can of liquid food during sterilization is simulated by solving the governing equations for continuity, momentum and energy conservation for an axisymmetric case using a commercial Computational Fluid Dynamics (CFD) package ( PHOENICS ). Transient flow patterns and temperature profiles within model liquids (sodium carboxy-methyl cellulose (CMC) and water) have been predicted. The model liquids, CMC and water, were assumed to have constant properties except for the viscosity (temperature dependent) and density (Boussinesq approximation). It has been shown that the action of natural convection forces the slowest Heating Zone (SHZ) to migrate towards the bottom of the can as expected. The shape and the size of the SHZ area are different for CMC and water. The magnitude of the axial velocity was found to be in the range of 10 −5 –10 −4 m/s for CMS and of 10 −2 –10 −1 m/s for water, these magnitudes of course vary with time and position in the can. The time required for the SHZ to reach the sterilization temperature of 100°C was 1800 s for CMC and only, 150 s for water.