Effect of Heat Treatment on Quality Canned Food Products

Abstract

Abstract The article presents the results of an experimental study of the hydrodynamic features of moving sterilized cans of canned fish of various sizes under the action of a gas-liquid heat-transfer fluid circulating in a special setup. To conduct such study authors suggested an apparatus in that there were organized downward and upward flows of a gas-liquid heattransfer fluid. In the food industry heat treatment of food products provides, both the microbiological safety of the raw materials used, and the long shelf life of finished products. Such processing is used in the chain of the technological process itself and in a great number of finishing stages. One of the main operations in the technological chain of canned fish production is the operation of sterilization of canned food. In properly chosen modes of such an operation allow to obtain high quality canned food. Based on the analysis of the research results, there are proposed the empirical dependencies for calculating the drag coefficients of different forms and sizes of packaging. There was established the necessity of using a refinement factor for calculating the real drag coefficient based on the results of the experiment.