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Stolyanov A. V., Kaychenov A. V., Maslov A. A., Vlasov A. V., Ereshchenko V. V.
Application of thermal sterilization regimes simulation for improvement of canned foods quality factors
Abstract. 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
Keywords: simulation, optimization, sterilization, thiamine, final lethality
Printed reference: Application of thermal sterilization regimes simulation for improvement of canned foods quality factors / A. Stolyanov, A. Kaychenov, A. Maslov, A. Vlasov, V. Ereshchenko // Vestnik of MSTU. 2015. V. 18, No 1. P. 110-116.
Electronic reference: Application of thermal sterilization regimes simulation for improvement of canned foods quality factors / A. Stolyanov, A. Kaychenov, A. Maslov, A. Vlasov, V. Ereshchenko // Vestnik of MSTU. 2015. V. 18, No 1. P. 110-116. URL: http://vestnik.mstu.edu.ru/v18_1_n60/110_116_stolya.pdf .
