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.

Heat treatment processes carried out in an autoclave at a temperature from 60 up to 130 °C are usually applied in the canned food production. Actual process lethality value is used as a criterion determining the product readiness and its microbiological safety. It is computed by summing the lethal effect values of heating obtained at different temperatures recorded inside the tin can with product. Loggers (thermographs) are special technical means of temperature measurement and recording in an electronic storage device, used to automate the task of obtaining product temperature kinetics. The article provides a comparative analysis of the widespread Thermochron DS1922T (used in the Thermochron protector capsule) and Ellab TrackSense PRO loggers, which protection class allows working in conditions (water, high temperatures and pressure) specific for typical heat treatment product regime. The logger Ellab TrackSense PRO was accepted as an etalon. Loggers recorded the temperature at the least heated point of the autoclave sterilization chamber during all processes. The graphs of temperature kinetics for pasteurization and sterilization processes were received in series of experiments. Thermochron thermographs absolute and relative errors, declared by the manufacturer, are experimentally verified. In result, the conclusion and recommendations of thermal recorder Thermochron DS1922T utilization are given.

The article describes an autoclave thermal processes model, which is used for the simulator of canned food sterilization process. The simulator is based on a simulation model that adequately describes the reaction of the autoclave to the actions of the control system and the operator of the sterilization unit. The model’s parameters were obtained by means of experimental data processing. The computer program ”autoclave Model” for simulating sterilization process in the steam and water environment is described. The examples of the canned food’s manual control sterilization modeling are shown. The results of numerical mathematical modeling of canned food sterilization processes in the autoclave showed a high degree of the implemented process models quality of approximation. The calculation schemes done as a result of the mathematical models creation were used to develop a hardwaresoftware complex of the sterilization process simulator. The increase of training level on carrying out process of canned goods sterilization will be provided as a result of designing the simulator of sterilization process in educational process. Consequently reducing defects in production and improving the quality of canned products are expected.

The article presents the results of the development and implementation of a monitoring system for temperature and relative humidity of an experimental wooden building. The developed monitoring system allows recording in real time the temperature and humidity of the internal microclimate, layers of enclosing structures and the external environment. The monitoring system is represented by two subsystems: measuring and indicative. The building has 25 measuring points in key parts of the building. Within the framework of scientific research, the system will make it possible to assess the parameters of the internal microclimate and the state of the building envelope in real operating conditions with changing environmental parameters.

Time-consuming computing processes at various stages of modern scientific research are increasingly being automated in recent decades. The staff of Automation and Computer Engineering Department together with the Food Production Technology Department of Murmansk State Technical University have been solving the challenge of developing comprehensive automation of scientific research for food production technology for more than one decade. As a result, they have been achieved the great success in the field of food products sterilization from aquatic organisms. Most research in the canning field is aimed at increasing the economic process efficiency and maintaining the microbiological safety and organoleptic qualities of the finished product. In the article main advances of scientific research on the process of canned food sterilization are considered and analyzed. Also plans for future research work are outlined.