Modern types of polymer containers for canned food

Purpose. Development of canning conditions, technological parameters and modes of sterilization of food products in the range, for new types of polymer consumer packaging for specific thermal equipment. Methodology. A standard membrane compensation method was used to measure the sealing strength or depressurization pressure of a container that occurs during sterilization due to thermal expansion of the product. The development of canned sterilization regimes was performed in accordance with the requirements of the current instructions, which includes analytical calculation of the regime that ensures the production of industrially sterile canned food, laboratory testing of the selected mode and its production inspection. For analytical calculation of sterilization modes, take into account the change in product temperature during sterilization. For practical application, a calculation method is used, based on an analytical comparison of the equivalence of standard lethality with the actual of this sterilization mode, at the point of the product that is least heated during the heat treatment of canned food. Any of the methods of calculation of the regime is based on data on the heat resistance of a particular strain of microorganisms in the test culture, which should guarantee the industrial sterility of canned food. Findings. Studies have been conducted, as a result of which the values of an important technological parameter of packaging - the strength of sealing, for four new types of polymer packaging; the optimal values of this indicator are determined, without which it is impossible to carry out a high-quality process of sealing the package, is to ensure the integrity of the container. The indicator of sealing strength also allowed to determine the physical parameter of the heat sterilization process - back pressure in the equipment, which allows to ensure the absence of physical shortage of canned food. Scientifically substantiated parameters, modes of high-temperature sterilization for meat, fish, vegetable products, first and second canned lunch dishes in modern polymeric types of consumer packaging have been developed, which will allow companies to produce high-quality canned products, safe to use, with high nutritional value. Originality. New types of polymer consumer packaging for food packaging were used in the work, such as a combined metal jar with a polymer lid, a polymer semi-rigid container with a lid made of foil with thermoplastic application, SPET packaging, retort packages. The material from which the container is made contains the necessary heat-resistant barrier layer, which will ensure its resistance to high sterilization temperatures and guarantees a long shelf life of canned food. The рractical value. The results of the study of technological indicators of the sealing strength of polymer containers, sterilization modes of a certain range of canned products can be used by most food companies, as this type of container is relevant today in the market for both producers and consumers

polymer packaging; heat resistance; parameters; sealing strength; sterilization modes