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THE EXOTHERMIC FLAMELESS HEATERS OF CANNED MEAT PRODUCTS
Abstract
In work results of researches of the heat-generating flameless heaters on the basis of not extinguished lime (calcium oxide) with addition of active and inert components in relation to a warming up of canned meat products in interaction with water are presented. The optimum ratios of components of the heat-generating heater providing the maximum heat release in interaction with water are established. For packing of tinned meat products in an aluminum jar and retorts packages in contact with the heat-generating heater the maximum temperatures of reactionary mix ? 140-145°C, temperatures of contact of the heater with the surface of packing ? 95-98°C, foodstuff temperatures ? 70-75°C within 2-8 minutes from the beginning of exothermic reaction are established. Not less than 6 minutes preserved food is exposed to thermal treatment in contact with the heater at a temperature of 95-98°C, the corresponding temperature of boiling of water in Almaty. Products chemical reactions are ecologically safe and are easily utilized in the habitat. Results of the real work can find application in innovative technologies of packing of tinned food products.
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