DEVELOPMENT OF OPTIMUM PARAMETERS OF STEP THERMAL STERILIZATION CONCENTRATED TOMATO PRODUCTS

Abstract

In work results of researches on development of new modes of thermal sterilization concentrated tomato products are presented. The analysis of traditional ways of production concentrated tomato products with identification of characteristic shortcomings is provided. On the basis of researches of heat stability of glass container, optimum parameters of modes of step thermal sterilization for concentrated tomato products in various container are established. It is revealed that modes provide industrial sterility and microbiological safety of finished goods.

Keywords

• cconcentrated tomato products
• a sterilization mode
• step heating
• sterilizing effect
• temperature difference
• quality
• warming of