FIELD: food industry.
SUBSTANCE: the present innovation refers to technological control of microbiological inoculation of food products in the course of thermal treatment in sterilizers and autoclaves. It is necessary to measure initial temperature of the product under sterilization and that of sterilizing medium. According to these data one should successively calculate the alteration of the product's temperature field in time, factual lethality in product's every point and average-volumetric lethality On achieving average-volumetric lethality value being not less against the preset fixed value it is possible to conclude upon finishing canned food sterilization. The innovation enables to shorten energy capacity of sterilization.
EFFECT: higher efficiency of controlling.
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| Title | Year | Author | Number |
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