M. E. Akhmedov

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This article describes the results of studies aimed at the development of new regimes of heat sterilization for canned products that provide the most efficient preservation of biologically active components of raw materials. Preliminary warming of fruits in cans using electromagnetic super-high-frequency field before pouring the syrup decreases the duration(More)
Innovative resource-saving technologies have been developed and tested under the conditions of canning factories. Heating with hot water or in a super-high frequency oven before sealing makes it possible to significantly increase the initial temperature of canned products before their sterilization, as well as to lower the temperature difference between the(More)
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