Center temperature-time profile of a 3.5% cornstarch dispersion heated in a vertical 303 x 404 can at 121 degrees C compared favorably with finite element-based calculations with FIDAP computer simulation program. A thermo-rheological model based on experimental rheological data during starch gelatinization at 65-95 degrees C and combined with an assumed submodel for decreasing viscosity at 95-121 degrees C was used in the simulation Most of the deviation between experimental and calculated profiles was about 5%, but a higher deviation (20%) occurred at the beginning of the heating cycle was attributed to higher hearing rates similar to 14 degrees C min(-1) than the 3 degrees C min(-1) used in gathering rheological data, and to settling of starch granules. The deviation from experimental data was higher when the decreasing segment of the eta(a) versus temperature data were omitted in the simulation. Shear rates that were high early during heating decreased due to increase in apparent viscosity (eta(a)) as a result of starch gelatinization. With hearing, initially the velocity boundary layer was displaced away from the wall due to increase in the magnitudes of eta(a) of the STD close to the wall and subsequently moved closer to the wall due to decrease in eta(a). Transient isotherms changed from Benard convection cells initially to stratified lines with increasing temperatures towards the top.