Authors

Mild heat sterilization for production of canned food with high vitamin content

DOI: 10.21047/1606-4313-2016-15-1-9-12
UDC 664.8.036.62

Mild heat sterilization for production of canned food with high vitamin content

Akhmedov M. E., Demirova A. F., Zagirov N. G., Pinyaskin V. V.

Abstract
The results of researchon the improvement of production technologies for compotes with preheating fruit in jarsin the 700 Watt microwave EMF before pouring the syrupare shown. The preheating allows increasing the initial product temperature from 42deg C to 72deg C and reducing microbiological contamination of the product by the beginning of heat sterilization process significantly.Partial air removing during heating results in reducing oxidization. The fruits are heated in microwave EMF for 180 sec. Single stage sterilization is carried out in the bathof100 deg C.Heating time is reduced by 51 min compared to conventional sterilization technique. The results of organoleptic evaluation of the finished product quality and vitamin C content are shown. Vitamin C content is doubled compared to the compotes made by conventional technique. The technique in question is recommended for implementation at canning plants and in the design continuous apparatus.

Keywords: compote, mode, sterilization, quality, vitamin, duration, heating, cooling, quality indicators.

All references

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