Algorithm to calculate canned food thermal treatment mode in a tunnel pasteurizer at own pasteurization' constant temperature

The purpose of the study is to develop an algorithm for calculating the modes of pasteurization of food products in tunnel pasteurizers of continuous operation at a constant temperature of the actual pasteurization, taking into account the heterogeneity of the thermal field cross section along the conveyor profile, to ensure the minimum effect of heat treatment on the product and maximize the preservation of the nutritional properties of the product. The work was carried out on a tunnel-type pasteurizer PTT-01 (Kubanpischeprom). The pasteurizer length is 25000 mm, the belt speed is 0.5-1.5 m/min, the belt width is 2743 mm. The temperature inside the product in the least heated zone (the geometric center of the jar along the vertical axis) was measured using a TrackSense multichannel multifunctional measurement system (ELLAB A\S, Denmark) and Pro-type temperature sensors. The packaged product with sensors was placed along the width of the conveyor belt at an equal distance (~450 mm) from each other. The temperature in the heating zone is 70±1 - 80±1 °C, in the pasteurization zone - 97±1 °C, in the cooling zone - 80-60 - 40-20 °C. As a result of experimental studies of the pasteurization process, the temperature intervals for each speed were established, at which the most intensive heating was carried out, the actual lethalities were determined, taking into account the minimum thermal load. Determining the dependence of actual lethality on the speed of the conveyor belt made it possible to find the range of values of the belt speed that satisfies the specified conditions, ensuring the quality and safety of the finished product. As a result of the work carried out, an algorithm for calculating the speed of the pasteurizer conveyor belt at a constant temperature of its own pasteurization was developed and sequential operations were described.