FIELD: food industry.
SUBSTANCE: method for controlling the process of heat treatment of canned food from hydrobionts is proposed, which provides for determining the value of the actual lethality of the process of heat treatment of canned food from hydrobionts by measuring the temperature of the environment of the sterilization chamber of the autoclave with a sensor and mathematical modeling of the dynamics of the temperature of the hydrobiont in a canned container using an experimentally obtained simulation model of the hydrobiont. Calculation of the difference between the actual lethality value and the specified lethality value of heat treatment. Depending on this difference, the implementation of heat treatment of the product.
EFFECT: present invention enables to increase the efficiency of the process of heat treatment of canned food through the reduction of the energy intensity of the process.
1 cl, 7 dwg
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