FIELD: canned food industry. SUBSTANCE: method involves introducing uniform amounts of test culture in accordance with volume of product; heating product; taking samples in an amount of at least 10 cub cm, with heating time of samples differing one from another; determining the number of survived microorganisms in samples. Commercial sterility of product is determined by variation of this number. EFFECT: increased efficiency by improved precision of sterilization mode control parameters.
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| CANNED FOOD PRODUCTION METHOD | 2002 |
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RU2214774C1 |
