Abstract
The article deals with the optimization of the process of developing sterilization regimes for vegetable heterogeneous products for the production of benign canned food. When developing sterilization regimes for vegetable products, the value of the thermal stability of Clostridium botulinum spores is taken into account. The calculation of the thermal stability of microorganisms (DT) was carried out taking into account the pH of the product. During the heating of heterogeneous canned food, the components had a different pH value. It has been experimentally established that in order to obtain preliminary data on the determination of DT in heterogeneous vegetable products, it is advisable to use the capillary method, and to obtain more accurate parameters for the thermal stability of the test-microbial spores, it is necessary to use metal test containers of a special design. This will allow more accurate calculation of the parameters of sterilization regimes, which is especially important in the production of canned food for baby food.
Highlights
It has been experimentally established that in order to obtain preliminary data on the determination of in heterogeneous vegetable products, it is advisable to use the capillary method, and to obtain more accurate parameters for the thermal stability of the test-microbial spores, it is necessary to use metal test containers of a special design. This will allow more accurate calculation of the parameters of sterilization regimes, which is especially important in the production of canned food for baby food
ГОСТ ISO 7218–2015 Микробиология пищевых продуктов и кормов для животных
Summary
Из табл. 1 видно, что рН основного компонента продукта – моркови после бланширования перед стерилизацией больше, чем в заливке, на 2,5 единицы. видно, что рН основного компонента продукта – моркови после бланширования перед стерилизацией больше, чем в заливке, на 2,5 единицы. Эти различия далеки от равновесного значения рН, которое достигается через несколько часов после стерилизации. До заражения консервов определяли показатель термоустойчивости тест-культуры микроорганизма C. botulinum типа В-364 в 0,1 М фосфатном буфере с рН 6,98 при 105 оС. Полученная споровая тест-культура обладала требуемой термоустойчивостью для проведения дальнейших прогревов продукта. приведены результаты определения параметров термоустойчивости споровых суспензий при 105 oС. Влияние рН продукта на величину термоустойчивости спор C. botulinum типа В-364 в капиллярах и в тест-контейнерах
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