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

Abstract

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

Keywords

• efficiency
• sterilization
• mode sterilization
• duration
• pickled tomatoes
• schedule progresemos
• sterilizing effect