All
 
|
 
 


Perfection of production technology canned composites from apples using secondary resources and intensive sterilization regimes
 
PIIS250026270000543-2-2
DOI10.31857/S250026270000543-2
Publication type Article
Status Published
Authors
A. Demirova 
Affiliation: Dagestan State Technical University
Address: Russian Federation, Makhachkala
T. Daudova
Affiliation: Dagestan State Technical University
Address: Russian Federation, Makhachkala
Z. Abdulkhalikov
Affiliation: Dagestan State Technical University
Address: Russian Federation, Makhachkala
M. Omarov
Affiliation: Dagestan State Technical University
Address: Russian Federation, Makhachkala
M. Alibekova
Affiliation: Dagestan Scientific Research Institute of Agriculture
Address: Russian Federation, Makhachkala
M. Akhmedov
Affiliation: Dagestan State University of National Economy
Address: Russian Federation, Makhachkala
Journal nameRossiiskaia selskokhoziaistvennaia nauka
EditionNumber 4
Pages61-64
Abstract

The article presents the results of research to improve the technology of production of canned compotes from apples using secondary products after cutting and cleaning fruits for boiling syrup and intensive heat sterilization, based on the use of new techniques – preheating fruits in banks in the electromagnetic field of ultrahigh frequency with sterilization under intensive regimes using 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 boiling syrup, sugar provides savings of more than 8 kg per 1 tube of production, and the content of vitamin C in the finished product made using the proposed technology is more than 3 times higher than in traditional technology. Studies of progrevaemost and the actual lethality of microorganisms is confirmed that the developed mode provides the industrial sterility of canned food, at the same time provides savings of thermal energy and reduction in the duration of the mode of heat sterilization, compared with the traditional mode of sterilization, 20 min.

 

KeywordsSecondary products, compote, microwave treatment, sterilization mode, vitamin C.
Received17.08.2018
Publication date30.09.2018
Number of characters1102
Cite   Download pdf To download PDF you should sign in
Previous versionsS250026270000543-2-1  Дата внесения правок в статью - 30.09.2018
Размещенный ниже текст является ознакомительной версией и может не соответствовать печатной

views: 2499

Readers community rating: votes 0 

1. Sbornik tekhnologicheskikh instruktsij po proizvodstvu konservov. T 2. — M.: Pischevaya promyshlennost', 1977.
2. Okmen Zinet Aytanga, Bayindirli A. Levent. Effect of microwave processing on water soluble vitamins. Kinetic parameters. Int. J// Food Prop.- 1999.– №3.– R. 255-264.
3. Davis C.O., Smith O., Olander J. Microwave processing of potato chips. Pt.// J. Potato Chippe.– 1965.– R. 35.– 38-58.
4. Jeppson M.R. Techniques of continuous microwave food processing// Cornele Hotel Restaurant Admin.– 1964. –№5.– R. 60-64.
5. Flaumenbaum B.L., Tanchev S.S., Grishin M.A. Osnovy konservirovaniya pischevykh produktov. – M.: Agropromizdat, 1986. 120s.
6. Akhmedov M.Eh. Intensifikatsiya tekhnologii teplovoj sterilizatsii konservov «Kompot iz yablok» s predvaritel'nym podogrevom plodov v EhMP SVCh // Izvestiya vuzov. Pischevaya tekhnologiya.– 2008.– № 1.– S. 15–16.
7. Flaumenbaum B.L. Sokraschenie prodolzhitel'nosti rezhimov sterilizatsii malokislotnykh konservov za schet povysheniya temperaturnogo urovnya // Izvestiya vuzov. Pischevaya tekhnologiya.– 1983.– № 5.– S. 3–4.
8. Kas'yanov G.I., Demirova A.F., Akhmedov M.Eh. Innovatsionnaya tekhnologiya sterilizatsii plodovogo i ovoschnogo syr'ya // Doklady Rossel'khozakademii.– 2014. – № 6.– S. 57-59.
9. Panina O.R., Kas'yanov G.I, Rokhman' S.V. Razrabotka rezhimov SVCh-sterilizatsii obedennykh konservov //Izvestiya vuzov. Pischevaya tekhnologiya.– 2014. – № 1.– S. 122-124.

Система Orphus

Loading...
Up