Modeling of Microbiological and Biochemical Processes under the Conditions of Steam Contact Sterilization in Containers of Turkey Meat Pate

Abstract

The article proposes modes of sterilization of meat pate from turkey meat, which was determined by the method in which the actual lethality Ff relative to the microflora should be equal to or exceed the required lethality of the sterilization process Fn (Ff ≥ Fn) canned turkey pate. The results of the study of the dependence of the kinetics of biochemical reactions on the thermal, chemical and mechanical sensitivity of the processed product, on pressure, temperature and chemical potential are presented. One of the effective ways to intensify the heat transfer process is the contact heating of the product by means of steam supply, which has a technological effect on the processed products. When comparing the results of the simulated results with experimental data, it is established that the solution of the problem of calculating the temperature field of the product on a computer gives quite satisfactory results between the calculated and experimental data. It is established that as a modification for the processed products it is necessary to solve thermohydromechanical equations with the corresponding initial and boundary conditions in addition to the transfer equation for each scalar quantity.

Criminological Effectiveness of the Astrent as a Legal Incentive for Judgment Enforcement

“…It operates on the notion that individuals will often weigh the consequences of their actions before engaging in non-compliant behavior. In the context of enforcing court judgments, the threat of an astrent functions similarly by creating a financial disincentive for avoidance or delay in fulfilling court-mandated obligations (Prylipko et al, 2021).…”

Оцінка Технології Виробництва М'ясних Паштетів

“…Its positive property is the practical constancy of heat content with variable pressure. This property of water vapor makes it possible to repeatedly and optimally use its energy in a series of devices with gradually decreasing pressure [2].…”

“…The region of ultraviolet rays with a wavelength from 295 to 200 nm is called bactericidal, since the rays of this region have the greatest effect on viable cells of microorganisms. Ultraviolet rays are used to sterilize containers and liquid food products, provided they are processed in a thin layer [2].…”

“…Microorganisms in food products are also affected by infrared radiation. For this purpose, the flow of liquid and homogeneous food products is processed in pasteurizers equipped with infrared emitters [2,3].…”