Thermal effect of the sterilisation of various preserves is determined using the 16-channel thermal measurement plant “E-Val Flex” and software “ValSuite Pro”.
During the sterilisation of preserves, several parameters are controlled: temperature entry and distribution within the product, temperature and pressure in autoclave.
Using the plant “E-Val Flex”, temperature dispersion in autoclave can be determined (determination of the coldest point).
Software “ValSuite™” allows processing option of the obtained results retaining full information on the process of analyses.
Optimum duration of sterilisation of preserves due to changes of sterilisation mode can be forecast on the basis of the obtained results.
Senior Expert of the Food and Environmental Examinations Laboratory