AUTOMATIC SYSTEM FOR CALCULATION OF THERMOGRAMS IN CANNED MEAT STERILIZATION AND COOKED SAUSAGE PRODUCT PASTEURIZATION
A software package was developed which allows calculating the thermograms of cooked sausage products and canned meat in the automatic mode. The basis of the software package is the solution of the Fourier's heat conduction equation with the given initial and boundary conditions. The necessity of achieving the sterilizing effect from the given temperatures in a product center was taken into account when calculating the optimal thermogram.