Development of an Autoclave Thermal Processes Model for the Simulator of Canned Food Sterilization Process

Abstract

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.

Software for calculating the actual lethality of canned food heat treatment processes: development and application

“…The possibility of the software «Heat treatment process lethality calculation» utilization during the development new or correction existing canned food pasteurization regimes has been proved. The software «Heat treatment process lethality calculation» can be used as an applied tool in the research on the development and scientific substantiation of products heat treatment regimes (sterilization and pasteurization), as well as to control the parameters of the specified technological process in production [13,14].…”

“…For this purpose, canned food has been made according to four pasteurization regimes in the temperature range from 80 ℃ to 95 ℃ with the same duration of 60 minutes. The actual lethal effect (F-effect) was established by carrying out a set of thermophysical measurements during the canned food pasteurization, followed by the obtained results mathematical processing in the developed software [13,14].…”