Perfection of the Technology for Production of Canned Apple Compotes Using Secondary Resources and Intensive Sterilization Regimes
- 3 Downloads
This paper presents the results of research on improving the technology for production of canned apple compotes using secondary products after cutting and cleaning fruit for syrup boiling and intensive heat sterilization based on the use of new techniques—preliminary heating of fruit in cans in the ultrahigh frequency electromagnetic field with sterilization under intensive regimes with the use of high-temperature heat carriers and rotation of the cans during sterilization. It is established that the use of the resulting infusion of secondary products for syrup boiling provides saving of more than 8 kg of sugar per tube of product. In this case, the content of vitamin C in the finished product is more than two times higher than in the case of using the traditional method of blanching in hot water. Studies on the heating and actual lethality of microorganisms have shown that the developed mode provides the industrial sterility of canned food, saves heat energy, and shortens the duration of the heat sterilization mode by 20 min.
Keywordssecondary products compote microwave treatment sterilization mode vitamin C
Unable to display preview. Download preview PDF.
- 1.Sbornik tekhnologicheskikh instruktsii po proizvodstvu konservov (Collection of Technological Instructions for Production of Canned Food), Moscow: Pishchevaya promyshlennost’, 1977, vol.2.Google Scholar
- 3.Davis, C.O., Smith, O., and Olander, J., Microwave processing of potato chips, Potato Chipper, 1965, vol. 35, pp. 38–58.Google Scholar
- 5.Flaumenbaum, B.L., Tanchev, S.S., and Grishin, M.A., Osnovy konservirovaniya pishchevykh produktov (Basics of Food Preservation), Moscow: Agropromizdat, 1986.Google Scholar
- 6.Akhmedov, M.E., Intensification of the technology of heat sterilization of canned Apple Compote with preheating of fruits in microwave EMF, Izv. Vyssh. Uchebn. Zaved., Pishch. Tekhnol., 2008, no. 1, pp. 15–16.Google Scholar
- 7.Flaumenbaum, B.L., Reducing the duration of sterilization regimes of low-acid canned food by increasing the temperature level, Izv. Vyssh. Uchebn. Zaved., Pishch. Tekhnol., 1983, no. 5, pp. 3–4.Google Scholar
- 9.Panina, O.R., Kas’yanov, G.I, and Rokhman’, S.V., Development of modes of microwave sterilization of canned lunch, Izv. Vyssh. Uchebn. Zaved., Pishch. Tekhnol., 2014, no. 1, pp. 122–124.Google Scholar