Abstract
Stages of developing new or improving the existing heat treatment regimes of canned food are considered. In the paper, the method of using numerical process models as a part of the software to optimize preliminary stage costs is offered. Two software products with best functionality are described. The advantages of transfer functions in the software complex TPM & PRSC (created by the authors of the article) at the preliminary selection stage of the canned food heat treatment regime are shown using the example of the development of the sterilization regime of canned food «Murmansk cod liver» in the tin can 38K.
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