| 摘要 |
food-processing industry. SUBSTANCE: method involves carrying out standard determination of commercial sterility of canned product and additionally controlling losses of thermolabile protein substances from canned product by determining hydrolytic effect of sterilization mode; controlling the level of hydrolytic effect through hydrolysis rate of protein nitrogen of canned food, with characteristics of heat transfer process under different sterilization conditions being taken into account. Method may be used in the development and scientific investigation, controlling of canned product sterilization modes, as well as for optimization of process for high-temperature thermal treatment of animal raw materials. EFFECT: simplified method and minimized loss of biological value of hydrobiont canned product during sterilization process. 4 cl, 2 dwg, 1 tbl, 1 ex |
