Open AccessREFINEMENT OF STERILIZATION REGIMES OF HETEROGENEOUS VEGETABLE PRODUCTS IN DEPENDENCE FROM VALUE pH
Author(s) -
М.Т. Левшенко,
Boris Lvovich Kanevsky,
Г.П. Покудина,
L. A. Borchenkova,
Vyacheslav I. Senkevich
Publication year - 2018
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2018-0-3-49-55
Subject(s) - sterilization (economics) , dry heat , food products , food processing , food science , spore , thermal , pulp and paper industry , biochemical engineering , environmental science , process engineering , chemistry , materials science , business , biology , engineering , microbiology and biotechnology , physics , thermodynamics , finance , composite material , exchange rate , foreign exchange market
The article deals with the optimization of the process of developing sterilization regimes for vegetable heterogeneous products for the production of benign canned food. When developing sterilization regimes for vegetable products, the value of the thermal stability of Clostridium botulinum spores is taken into account. The calculation of the thermal stability of microorganisms (DT) was carried out taking into account the pH of the product. During the heating of heterogeneous canned food, the components had a different pH value. It has been experimentally established that in order to obtain preliminary data on the determination of DT in heterogeneous vegetable products, it is advisable to use the capillary method, and to obtain more accurate parameters for the thermal stability of the test-microbial spores, it is necessary to use metal test containers of a special design. This will allow more accurate calculation of the parameters of sterilization regimes, which is especially important in the production of canned food for baby food.