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December 2019 (published: 17.12.2019)
Number 4(42)
Home > Issue > Dynamics for the thermal process of microorganism inactivation while setting the modes of ultrapasterization for canned food
Levshenko Mikhail T., Senkevich Vyacheslav I.
The article presents the methods and equipment for experimental studies of come-up time for canned food inoculated with spores of test microorganisms in conventional and glass capillaries and polymer blisters. The results of thermograms’ mathematical processing are shown. The research is aimed at the development of a technique for setting the modes of ultrapasteurisation for canned fruit and vegetables under real conditions of inactivating spores of test microorganisms. The described procedures and devices are available for use in the conditions of laboratories at canning factories. The parameters of mathematical models for thermal inertia of come-up in blisters of various volume and unpackaged sensors of product temperature are demonstrated. The analysis of the results obtained allows recommending the blisters of 0.1÷0.5 ml volume and the thickness of up to 1.5 mm for investigating thermoactivation of microorganisms’ spores at the temperature higher than 110°C and the time of exposureof not less than 2 sec. The data on come-up time for peas and beans in an environment equal to the canned food produced to evaluate the necessary time of sterilization for heterogeneous products are shown. The fields of application and advantages of the proposed system of thermo-bacteriological data collection based on unpackaged quick-response thermocouples for establishing modes of high-temperature-short-time and ultrapasteurisation are presented. Increased thermal exposure of the samples due to the rate of thermal inertia for the blisters in question (for liquid and pure-like food) of up to 1 ml is no more than 1 scompared to instantaneous reaching isothermal conditions.
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Keywords: ultrapasteurisation; high-temperature-short-time regime; sterilization modes; spores of test microorganisms; come-up time; blister; capillary tube
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.8.036.26
Dynamics for the thermal process of microorganism inactivation while setting the modes of ultrapasterization for canned food
The article presents the methods and equipment for experimental studies of come-up time for canned food inoculated with spores of test microorganisms in conventional and glass capillaries and polymer blisters. The results of thermograms’ mathematical processing are shown. The research is aimed at the development of a technique for setting the modes of ultrapasteurisation for canned fruit and vegetables under real conditions of inactivating spores of test microorganisms. The described procedures and devices are available for use in the conditions of laboratories at canning factories. The parameters of mathematical models for thermal inertia of come-up in blisters of various volume and unpackaged sensors of product temperature are demonstrated. The analysis of the results obtained allows recommending the blisters of 0.1÷0.5 ml volume and the thickness of up to 1.5 mm for investigating thermoactivation of microorganisms’ spores at the temperature higher than 110°C and the time of exposureof not less than 2 sec. The data on come-up time for peas and beans in an environment equal to the canned food produced to evaluate the necessary time of sterilization for heterogeneous products are shown. The fields of application and advantages of the proposed system of thermo-bacteriological data collection based on unpackaged quick-response thermocouples for establishing modes of high-temperature-short-time and ultrapasteurisation are presented. Increased thermal exposure of the samples due to the rate of thermal inertia for the blisters in question (for liquid and pure-like food) of up to 1 ml is no more than 1 scompared to instantaneous reaching isothermal conditions.
Read the full article
Keywords: ultrapasteurisation; high-temperature-short-time regime; sterilization modes; spores of test microorganisms; come-up time; blister; capillary tube
DOI 10.17586/2310-1164-2019-12-4-67-77
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License