The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.

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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.