MATHEMATICAL DESIGN OF DEATH OF MICROORGANISMS AS A METHOD OF DEVELOPMENT OF PARAMETERS OF THE MODE OF PASTEURIZATION/STERILIZATION OF CANNED FOODSTUFFS

G.I. Arkhipova, O.O. Vovk, V.A. Groza, N.V. Gordiyenko

Today there is a situation in Ukraine, when production of canned foodstuffs get up on new high-quality technical and technological levels, but development of the modes of sterilization and control of their efficiency is not legislatively and methodically well-regulated.

Therefore the sharp canned problem of development of the modes of pasteurization/sterilization of canned foods without the use of microorganisms, which would be based on front-rank oversea scientific developments and certain practical experience of production enterprises and developers/suppliers of modern equipment for production of canned foodstuffs.

The model of complete death of microorganisms is offered and dependences of determination of parameters of technological processes of pasteurization/sterilization is shown by the authors.

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