Abstract
The actual lethal effect is traditionally determined by calculating the sum of the lethality rates, given in the reference literature. However, to calculate the heat treatment process F-effect for development new sterilization and pasteurization regimes of canned foods, it becomes necessary to vary the parameters of the base temperature and heat resistance characteristic value of the microorganism test culture. To automate the process of computing, the authors developed the software «Heat treatment process lethality calculation» which calculates the lethality rates, the heating lethal effect and the actual lethal effect (F-effect) values of the canned food heat treatment process. In the paper, the software mathematical calculation formula, graphical user interface and functionality are described. The example of pasteurization conditions selection for canned food «Trout in olive oil with the addition of pickled pineapple» in the tin can No. 2, based on the obtained results from the developed software for calculating the actual lethality of the canned food heat treatment processes, is shown.
Highlights
The process of canned food heat treatment requires finding an optimum between the beneficial and harmful high temperature effects on the product
To calculate the heat treatment process F-effect for development new sterilization and pasteurization regimes of canned foods, it becomes necessary to vary the parameters of the base temperature and heat resistance characteristic value of the microorganism test culture
The concentration of unstable to high temperatures nutrients, such as dietary proteins and vitamins, decreases [1,2,3]. It is the most important task for researchers to find the optimal heat treatment temperature-time regimes, so-called canned food sterilization regime [4,5,6,7]. It is approved in the established at the territory of the Russian Federation order, provided that the actual lethality level (F-effect) of given technological process exceeds normative value
Summary
The process of canned food heat treatment requires finding an optimum between the beneficial and harmful high temperature effects on the product. The concentration of unstable to high temperatures nutrients, such as dietary proteins and vitamins (retinol, thiamine, folic acid, ascorbic acid, calciferol and others), decreases [1,2,3] It is the most important task for researchers to find the optimal heat treatment temperature-time regimes, so-called canned food sterilization (pasteurization) regime [4,5,6,7]. It is approved in the established at the territory of the Russian Federation order, provided that the actual lethality level (F-effect) of given technological process exceeds normative value. The magnitude of the actual lethal effect depends on the heat resistance characteristic value (z) of the microorganism test culture in relation to which the heat treatment effect is calculated [9, 11]
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