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

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