Application of thermal sterilization regimes simulation for improvement of canned foods quality factors
Автор: Stolyanov A.V., Kaychenov A.V., Maslov A.A., Vlasov A.V., Ereshchenko V.V.
Журнал: Вестник Мурманского государственного технического университета @vestnik-mstu
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 1 т.18, 2015 года.
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Results of comparison of optimization methods of thermal sterilization temperature-time regimes have been described. It has been shown that due to simulation the final canned foods’ quality factors are significantly improved, sterilization process time is decreased and energy consumption is reduced without sacrificing actual final lethality value.
Simulation, optimization, sterilization, thiamine, final lethality
Короткий адрес: https://sciup.org/14294762
IDR: 14294762
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