Az elelmiszertartosito hokezeles teruleten, a Kerteszeti es Elelmiszeripari Egyetem Konzervtechnologiai Tanszeken elert eredmenyek.
1992
Kormendy I. | Erdelyi M. | Koncz L. | Meszaros L.
Measurement and computer methods were developed in connection with the stress affecting tins during and after heat treatment. The following programmes were prepared to measure temperature and pressure during heat treatment: programmes calculating heat treatment equivalents, programmes calculating temperature and property fields in the foodstuffs during heat conduction, programmes for heat convection arising in the tins, rapid production of large-scale technological variants of divided hydrostatic sterilizers, programmes calculating the distribution of the time spent in continuously operating equipment, and the changes in properties, support programmes for the determination of the kinetic constants of change in laboratory experiments, support programmes for the calculation of stress in tins during heat treatment, temperature and pressure measurements during heat treatment. As the result of the experiments, the heat treatment technology for numerous canned products (peas, fruit, condensed tomato juice, pickles, fruit purees for baby food) has been improved.
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