THE EFFECTIVENESS OF SPEED MODES OF THERMAL STERILIZATION OF CANNED FOOD «TOMATOES MARINADED» IN A STATIC STATE CANS

THE EFFECTIVENESS OF SPEED MODES OF THERMAL STERILIZATION OF CANNED FOOD «TOMATOES MARINADED» IN A STATIC STATE CANS

Conducted research on the development of energy-saving modes of thermal sterilization of canned food "Tomatoes marinaded" using speed sterilization static cans. The proposed formula for expressing the speed modes of thermal sterilization of conserved products instatic state. Developed mode...

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Bibliographic Details
Main Authors: A. F. Demirova, M. E. Akhmedov, V. V. Pinyskin, S. S. Shikhaliyev, N. G. Zagirov
Format: Article
Language:Russian
Published: Dagestan State Technical University 2016-08-01
Series:Вестник Дагестанского государственного технического университета: Технические науки
Subjects:
эффективность
стерилизация
режим стерилизации
продолжительность
томаты маринованные
график прогреваемости
стерилизующий эффект
Online Access:https://vestnik.dgtu.ru/jour/article/view/277
Description
Summary:Conducted research on the development of energy-saving modes of thermal sterilization of canned food "Tomatoes marinaded" using speed sterilization static cans. The proposed formula for expressing the speed modes of thermal sterilization of conserved products instatic state. Developed modes of sterilization of canned food "Tomatoes marinaded in banks by the volume of 0.5, 1.0, and 2,0 l
ISSN:2073-6185
2542-095X

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