ТЕОРЕТИЧНІ АСПЕКТИ ТА ОБГРУНТУВАННЯ СУЧАСНОГО СПОСОБУ СТЕРИЛІЗАЦІЇ РИБНИХ КОНСЕРВІВ

The article discusses the problem of improving sterilization. The sterilization is the main and most important process of canned fish production, which guarantees safety and harmlessness, stability during storage, as well as environmental friendliness of the finished product. The process of thermal sterilization needs to be improved through the often unreasonable excessive heat stroke, resulting in a decrease in the taste and commodity qualities of the canned product, as well as its nutritional value. Therefore, one of the most advanced trends in the process of thermal sterilization is the using of delicate heat treatment, namely, reducing the location of products cultivated under the influence of high temperatures for canned fish 120 ° С. It is known that one of the promising ways to improve the process of sterilization of canned fish is thermostabilization, which allows to minimize the effect of thermal influence on the final stage of canning. The theoretical basis for reducing the stiffness of sterilization regimes on the principles of thermostabilization of canned fish is reduced to the elimination or reduction of factors that increase their actual mortality above the minimum necessary, which guarantees the quality of products. The article presents the results of research aimed at the development and scientific substantiation of the modes of one of the promising methods of sterilization -thermostability. The scientific substantiation of the parameters of thermostability is based on theoretical analysis and experimental verification of the mathematical model of the process of sterilization of canned food, which includes its thermophysical and microbiological components. The work proposes the implementation of the principle of thermostabilization by means of two-time thermal (fractional) treatment with an intermediate retardation to soften the mode of sterilization of canned fish. Calculated values of normative and actual lethality of thermostabilized canned food. For each mode of thermоstability, at least 5 regimes were received, the mortality of which corresponds to the normative documents Developed regimes provided microbiological stability in storage and culinary readiness of bone tissue. [ABSTRACT FROM AUTHOR]