FIELD: food industry.
SUBSTANCE: method includes measurement of sterilised product initial temperature and temperature of sterilised medium, by values of which they serially calculate change of product temperature field in time, actual lethality in every point of product and average volume lethality, and when it achieves the value not less than the preset fixed quantity, it is assumed that preserved food sterilisation is completed.
EFFECT: method possesses higher accuracy of actual lethality determination, which provides reduction of sterilisation power consumption.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR CONTROLLING THE MODE OF CANNED FOOD STERILIZATION | 2006 |
|
RU2320237C1 |
| A METHOD FOR CONTROLLING THE PROCESS OF HEAT TREATMENT OF CANNED FOOD FROM HYDROBIONTS | 2022 |
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| STERILIZATION MODE CONTROL METHOD | 0 |
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| PRESERVES STERILISATION PROCESS CONTROL METHOD BASED ON F-EFFECT | 2011 |
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| CANNED PRODUCT STERILIZATION MODE CONTROL METHOD | 1995 |
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| METHOD FOR COMPLEX EVALUATION OF EFFECTIVENESS OF STERILIZATION MODES OF LOW ACIDITY HYDROBIONT CANNED PRODUCT | 2000 |
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| METHOD FOR STERILISATION OF PRESERVES "SPRATS IN TOMATO SAUCE" IN METAL CONTAINER | 2010 |
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| METHOD FOR PREPARING STAURIDE TINNED FOOD IN TOMATO SAUCE | 0 |
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| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2007 |
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| PRESERVED TOMATO PUREED SOUP PRODUCTION METHOD | 2009 |
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RU2403821C1 |
