Stages of developing new or improving the existing heat treatment regimes of canned food are considered. In the paper, the method of using numerical process models as a part of the software to optimize preliminary stage costs is offered. Two software products with best functionality are described. The advantages of transfer functions in the software complex TPM & PRSC (created by the authors of the article) at the preliminary selection stage of the canned food heat treatment regime are shown using the example of the development of the sterilization regime of canned food «Murmansk cod liver» in the tin can 38K.
Heat treatment processes carried out in an autoclave at a temperature from 60 up to 130 °C are usually applied in the canned food production. Actual process lethality value is used as a criterion determining the product readiness and its microbiological safety. It is computed by summing the lethal effect values of heating obtained at different temperatures recorded inside the tin can with product. Loggers (thermographs) are special technical means of temperature measurement and recording in an electronic storage device, used to automate the task of obtaining product temperature kinetics. The article provides a comparative analysis of the widespread Thermochron DS1922T (used in the Thermochron protector capsule) and Ellab TrackSense PRO loggers, which protection class allows working in conditions (water, high temperatures and pressure) specific for typical heat treatment product regime. The logger Ellab TrackSense PRO was accepted as an etalon. Loggers recorded the temperature at the least heated point of the autoclave sterilization chamber during all processes. The graphs of temperature kinetics for pasteurization and sterilization processes were received in series of experiments. Thermochron thermographs absolute and relative errors, declared by the manufacturer, are experimentally verified. In result, the conclusion and recommendations of thermal recorder Thermochron DS1922T utilization are given.
Time-consuming computing processes at various stages of modern scientific research are increasingly being automated in recent decades. The staff of Automation and Computer Engineering Department together with the Food Production Technology Department of Murmansk State Technical University have been solving the challenge of developing comprehensive automation of scientific research for food production technology for more than one decade. As a result, they have been achieved the great success in the field of food products sterilization from aquatic organisms. Most research in the canning field is aimed at increasing the economic process efficiency and maintaining the microbiological safety and organoleptic qualities of the finished product. In the article main advances of scientific research on the process of canned food sterilization are considered and analyzed. Also plans for future research work are outlined.
The author considers digitalization trends, which intensified during the pandemic and lockdown periods, in the context of system and corporate governance of the company. Digital technologies, ESG-evaluation of business are attributed to the drivers of norms improvement and changes in the quality of corporate governance. Statistics show the attitude of the board of Russian companies to the digitalization of business. The role of ESG-rating in the sustainability of the company’s business is defined, the assessment of sustainability by the criterion of attitude to the environment and the criterion of openness and accessibility of data are highlighted. The author noted the trend of spreading the ESG-rating principles over the past 20 years in Russia.
The article describes the lean method developed by the authors, which can be used in the development and scientific substantiation of experimental canned food heat treatment regimes for an industrial autoclave at the preliminary selection stage. The ways for improving the lean method to modernized using methods and means of automation are considered. The modernized method application will allow the fishing enterprises to increase efficiency within the lean production concept. The laboratory autoclave AVK-30M, the industrial autoclave ASCAMAT-230 and their automatic control systems are described. The description of experimental study for the development canned food heat treatment regimes is considered.
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