ACTIVITY OF WATER AS CRITICAL FACTOR OF TECHNOLOGICAL PROCESSES OF CANNING OF FOOD PRODUCTS

N.V. Gordiyenko, A.Ye. Podrushnyak, G.I. Arkhipova, E.S. Martinova

This article introduces a conception and describes a new critical factor, which is not considered in Ukrainian legislative basis of development and control for procedure of pasteurisation/sterilization of canned products, — activity of water, a/w. A/w can be used as a criteria for calculation of temperature for preservation/sterilization in production of a broad spectrum of preserved production (for example, in juice with low acid concentration and juice with added acid), which meets the requirements of industrial sterility and helps to preserve the food quality. Thus a/w can be the key factor of temperature manipulation in selecting/calculating the preservation mode, given Ph value.

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